I think when we say “no cook”, then ice cream is something that comes into our head immediately. With the advent of the whipping cream – condensed milk formulation, making ice cream at home in various variants have becomes such a breeze. However, it has been really long since I have made some at home. It is mainly because I fear I would sit and eat through the whole batch myself – please do not judge! 😉 I had no second doubts about including this double delicious Nutella Peanut Butter Ice Cream while planning my posts for this week’s Blogging Marathon #117 theme “No-cook Recipes” – the other two being Gazpacho and Mortadella Sandwich.
Just like the name suggests, this ice cream is totally dominated by the flavor of Nutella, intermittently cut in by the crunchy peanut butter. In fact, I actually made this ice cream to finish off some leftover whipping cream, “just around the bottom of the tin” condensed milk, and a jar of peanut butter with “hardly there” peanut butter. As soon as it set in the fridge and we had a spoonful, I regretted making just this little tub. My girls were furious at me – understandable! Hehe… The ice cream is really smooth, likely because of the high level of fat from the Nutella along with the cream, so the serve is really soft. We totally loved it and can’t wait to land up with leftovers to be making this again! Off to the recipe…
- 1 cup whipping cream
- ¼ cup condensed milk
- ½ cup Nutella
- 2 tbsp chunky peanut butter
- Whip the cream till stiff.
- Fold in the rest of the ingredients till smooth.
- Pour into a small container and freeze till set, around 4 hours.
- Scoop out and enjoy.