No Machine Peanut Butter Ice Cream
No Machine PB Ice Cream
6 hours minutes
30 minutes minutes
3/4 Cup Evaporated Milk
1/2 cup Cinnamon Honey Peanut Butter
2-3 Tbspns Honey
1 1/2 tsp Vanilla Extract
1 1/2 tsp Ground Cinnamon
Pinch of Sea Salt
2-4 Tbspns Milk (if needed)
Pour the evaporated milk into a bowl and place it, and the beaters of a hand or stand mixer, into the freezer for 20-30 minutes. The milk should begin to freeze around the edges.
Combine the peanut butter, cinnamon, vanilla, salt and honey in a separate mixing bowl. Start by adding 2 Tbls of Milk. If the mixture is too thick, add more Milk.
Beat the Evaporated Milk with your hand or stand mixer for 3 minutes on medium high speed until stiff peaks form. To test for stiff peaks, dip the beaters into the milk, and turn them upside down. If the peaks can stand up without falling down, you’re good.
Add the whipped evaporated milk into the peanut butter mixture, and fold with a spatula. Only mix enough to combine, or the air in the evaporated milk will deflate. It is okay if there is a little unmixed peanut butter.
Once mixed place into a container, place in the freezer for at least 6 hours, and serve.
Add some pecans or an extra drizzle of PB to top it off!
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