No Churn Peanut Butter Pecan Chip Ice Cream
User Reviews
4.4
No Churn Peanut Butter Pecan Chip Ice Cream
Description
This no churn ice cream combines cold heavy whipping cream whipped to stiff peaks with a peanut butter and sweetened condensed milk mixture that adds sweetness and richness. The ingredients are folded gently to maintain the whipped cream's volume. After an initial freeze, chopped dark chocolate chips and pecans are folded in, adding crunch and chocolate flavor. The ice cream is then frozen longer to set firm.
The ice cream balances the creamy peanut butter with crunchy pecan texture and chocolate chips. Without churning, it remains smooth and rich due to the whipped cream base. It can be served as a dessert or snack, especially when homemade ice cream makers are unavailable.
Stiff peaks in the whipped cream indicate readiness, seen when the cream holds firm points on the beaters. Chocolate and nut variations can be swapped to suit preference.
Ingredients
- 2 cups heavy whipping cream
- 14 oz. sweetened condensed milk
- ½ cup peanut butter smooth
- ½ cup dark chocolate chips chopped
- ½ cup pecans chopped
Instructions
- Pour the cold heavy whipping cream into a large bowl.
- Using a hand (or stand) mixer, whip the cream slowly at first, then increase the speed until stiff peaks form.
- In another bowl, combine the sweetened condensed milk with the peanut butter, stirring until smooth.
- Fold the sweetened condensed milk and peanut butter into the whipped cream using a rubber spatula. Do this as gently as possible, as we do not want to deflate the whipped cream.
- Pour the mixture into a loaf pan, and cover with plastic wrap. Press down gently on the mixture so it's well-covered. (We do this to ensure the ice cream doesn't get freezer burn!)
- Transfer the loaf pan to the freezer, and freeze for 1 ½ hours. Remove from the freezer and fold in the chopped chocolate and pecans. Sprinkle a few chocolate chips and pecans on top of the loaf, and cover again with the plastic wrap before transferring back to the freezer.
- Freeze the ice cream for an additional 3-4 hours or overnight. (Personally, I recommend overnight.)
- When you're ready to serve the ice cream, scoop with a warm ice cream scooper, and serve immediately with more pecans and chocolate!
Notes
- Whip cream to stiff peaks for the right texture; peaks stand firmly when beaters are lifted.
- Milk or bittersweet chocolate can replace dark chocolate for different flavor nuances.
- Pecans can be swapped out for other nuts or omitted according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 409kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 120mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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