Chunky Peanut Butter Fudge No-Churn Ice Cream
Ingredients
- 1 (14-oz) can sweetened condensed milk
- ½ cup creamy peanut butter
- 1 (16-oz) carton heavy cream
- 25 mini chocolate-covered peanut butter cup candies, chopped
- 1 cup chopped salted peanuts
- ½ cup hot fudge sauce, divided
Instructions
- Whisk together condensed milk and peanut butter in a small bowl.
- Beat cream in a large bowl at medium-high speed with a mixer until stiff peaks form.
- Add condensed milk mixture, beating until stiff peaks form again.
- Stir in peanut butter cups and peanuts.
- Spoon half of mixture into a 9-x 5-inch loaf pan.
- Dollop half of fudge sauce over mixture; swirl with a knife.
- Spoon remaining cream mixture over hot fudge; dollop with remaining fudge, and gently swirl with a knife.
- Cover and freeze at least 4 hours or up to 1 month.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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