Peanut butter and cookie dough no-churn ice cream
- September 2014
- Serves 6
- Hands-on time 15 min, plus 3-4 hours freezing and 15-20 minutes softening
This indulgent peanut butter and cookie ice cream is very easy to make and requires no churning.
- 34g (15.7g saturated)
- 25.8g (22.9g sugars)
- 340g smooth peanut butter (we used Skippy)
- 300ml condensed milk
- 250ml natural yogurt (see tip)
- 300ml double cream
- 150g ready-made chocolate chip cookie dough (from Sainsbury’s), broken into small pieces
- Chocolate or raspberry sauce to serve (optional)
1. Whisk the peanut butter with the condensed milk and natural yogurt in a mixing bowl using an electric hand mixer until thick and smooth.
2. In a separate mixing bowl, whip the double cream to soft, pillowy peaks. Gradually fold into the peanut butter mix using a balloon whisk until everything is well combined. Using a metal spoon, gently fold through the cookie dough, then transfer to a freezerproof container and freeze for 3-4 hours or overnight.
3. Before serving the ice cream, remove the container from the freezer and allow to soften for 15-20 minutes. Serve the ice cream with chocolate or raspberry sauce, if you like.
For best results, use the thinner natural yogurt rather than the thicker, strained style.
If you don’t want to use ready-made cookie dough, try chocolate chunks or roasted salted peanuts instead.
Using condensed milk and yogurt to make the ice cream means it can be frozen without churning, or without the need to take the container out of the freezer and stir (a technique that, with most ice cream recipes, removes ice crystals as the mixture freezes).
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