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Peanut Butter Fudge Swirl No-Churn Ice Cream

This might be the best and easiest ice cream there is.


Peanut butter and chocolate syrup come together in a matter of minutes to make a remarkably light yet decadent ice cream. The classic no-churn ingredients and method are the base of this frozen treat. Natural peanut butter makes for a more sophisticated flavor - with an assist from Hershey's Simply 5 chocolate syrup. But any creamy peanut butter will work. Be sure to have fun garnishing your ice cream with chopped peanuts and even more chocolate syrup!

Equipment: cutting board; chef’s knife; wet and dry measuring cups; measuring spoons; mixing bowls; rubber spatula; whisk; standing mixer or hand mixer; loaf or cake pan

Ingredients:

2 cups heavy cream

1, 14-ounce can sweetened condensed milk

¾ cup natural creamy peanut butter

2 teaspoons vanilla extract

¼ cup Hershey's Simply 5 Syrup, divided

2 tablespoons chopped peanuts

1. Place a metal loaf or cake pan in the freezer.


2. Beat the heavy cream using a stand or hand mixer until stiff peaks form, about 2 minutes. Pour the sweetened condensed milk into a large mixing bowl and whisk in the peanut butter and vanilla.


3. Gently fold in 1 cup of the whipped cream to the sweetened condensed milk mixture to lighten the mixture. Once well incorporated, gently fold in the remaining whipped cream.


4. Place the mixture in the chilled loaf or cake pan and return to the freezer for 2-3 hours.


5. Remove the pan from the freezer, and then remove half the ice cream to an another vessel (the ice cream should be a soft-serve texture at this stage). Swiftly drizzle half the chocolate syrup to the ice cream. Return the rest of the ice cream to the pan and drizzle with the remaining chocolate syrup. Sprinkle with chopped peanuts.


6. Return the pan to the freezer for 4 hours, until the ice cream is fully set and ready to serve. Store tightly sealed in the freezer for up to two weeks.

Makes 8-10 servings.




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