No Churn Honey Peanut Butter Swirl Ice Cream
No Churn Honey Peanut Butter Swirl Ice Cream a smooth creamy cool dessert, perfect summer indulgence. The delicate flavour of honey is bought together with a peanut butter swirl.
Servings: 8 servings (approx. 1 scoop)
- 200 grams sweetened condensed milk 5/8 cup
- 300 millilitres double/heavy cream 1 and 1/4 cups
- 120 milliliters medium honey 1/2 cup
- 2 teaspoons vanilla extract
- 4 tablespoons smooth peanut butter
- 2 teaspoons honey
In a stand mixer bowl or a large mixing bowl pour in the sweetened condensed milk, cream, honey and vanilla extract.
Whisk the mixture until it has doubled in volume and is at the soft peak stage.
Pour the mixture into a medium sized freezer proof dish.
In a small bowl spoon in the 4 tablespoons of peanut butter and the 2 teaspoons of honey and heat for 20 seconds in your microwave.
Stir it together and then gently place 6 small dollops on to the top of the mixture and very gently using a pallet knife or even a chop stick, gently swirl it into the creamy batter.
Cover and freeze for at least 4 hours, over night if you can.
This ice cream will keep in the freezer for up to 2 months.
- You need to allow at least 4 hours of freezing time or overnight if you can.
Serving: 1scoop | Calories: 335kcal | Carbohydrates: 35.3g | Protein: 4.9g | Fat: 20.7g | Saturated Fat: 11.2g | Cholesterol: 62mg | Sodium: 49mg | Potassium: 187mg | Fiber: 0.5g | Sugar: 33.4g | Calcium: 1010mg