Description
This no-churn Strawberry Peanut Butter Swirl Ice Cream is loaded with juicy strawberries and creamy peanut butter!
Ingredients
- 2 cups Heavy Whipping Cream
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Lemon Juice
- ½ cups Fresh Strawberries, Pureed
- ¼ cups Creamy Peanut Butter, Slightly Melted
- ½ cups Reese’s Mini Peanut Butter Cups, Unwrapped And Roughly Chopped Or Regular Peanut Butter Cups, Chopped
Preparation
The ice cream requires at least 4 hours of freezer time once it’s prepared.
In a large bowl, whip heavy cream with a hand mixer or stand mixer with fitted paddle attachment until stiff peaks form. Set aside.
In a medium bowl, whisk together sweetened condensed milk, vanilla extract and lemon juice. Gently fold in whipped cream, pureed strawberries, peanut butter, and peanut butter cups until just combined.
Pour mixture into a freezer safe container (I used a bread loaf pan). Top with additional peanut butter cups and peanut butter, if desired. Cover and freeze for at least four hours, or until firm. Enjoy!
