No-Churn Peanut Butter Cup Ice Cream

Seriously. After “yes”, my favourite words are peanut butter, chocolate, and ice cream. So I couldn’t wait to make this for a tiny barbecue that I attended on Canada Day.

Everyone thought it tasted terrific. And when I explained how easy it was to make, they liked it even more. Between six of us, it very nearly disappeared. Even the person who isn’t a fan of peanut butter thought it was pretty darn good.

My quibble is that it tastes more like a “frozen dessert” than actual ice cream. You might think that I’m just being a food snob, and while I just might be, hear me out.

The combination of condensed milk and whipped cream do give you a deliciously creamy base but the absence of eggs and churning takes it down a notch. But…add in some top-notch natural peanut butter (I love Adam’s Dark Roast PB in a way that borders on the scandalous) and little mini chocolate cups and you do have a really terrific summer dessert.

I found that it was a little too sweet and not peanut butter flavoured enough. I will absolutely play around with the ratios (more whipped cream and peanut butter and even a dash of salt).

My friends loved it, and I would absolutely make this again, even without modifications. It’s still incredibly tasty and satisfying, and everyone was pretty pleased with it.