Imagine a dessert that combines the rich, velvety smoothness of peanut butter, the bold kick of coffee, and the decadent crunch of chocolate chips - all without the need for an ice cream maker! This Peanut Butter Mocha Chip No Churn Ice Cream is about to become your new obsession, promising a luxurious treat that's impossibly easy to create. Whether you're a busy home cook or a dessert enthusiast looking for a quick and impressive sweet fix, this recipe will transform your ordinary day into an extraordinary culinary adventure.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1/4 cup brewed coffee, cooled
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, chill the heavy cream for 10-15 minutes in the refrigerator to ensure it's very cold, which helps achieve better whipping results.
- Using an electric mixer with whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, approximately 3-4 minutes. The cream should stand up in firm, sharp peaks when the whisk is lifted.
- In a separate bowl, combine the sweetened condensed milk, creamy peanut butter, cooled brewed coffee, vanilla extract, and salt. Whisk these ingredients until smooth and fully integrated.
- Gently fold the peanut butter coffee mixture into the whipped cream using a spatula. Use a careful folding technique to maintain the cream's airy texture, turning the mixture from bottom to top until just combined.
- Fold in the chocolate chips, distributing them evenly throughout the mixture.
- Transfer the mixture to a freezer-safe container with a tight-fitting lid, smoothing the top with a spatula to create an even surface.
- Cover the container with plastic wrap or lid and freeze for 6-8 hours, or preferably overnight, until the ice cream is firm and scoopable.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Temperature is key: Ensure your heavy cream is ice-cold before whipping to achieve the perfect fluffy texture.
- Whip with precision: Stop whipping when stiff peaks form to avoid over-beating, which can make your cream grainy.
- Fold gently: Use a light hand when combining ingredients to preserve the air in the whipped cream, ensuring a light and creamy final texture.
- Chill thoroughly: Patience is crucial - allow the ice cream to set for at least 6-8 hours for the best consistency.
- For extra indulgence, drizzle some melted peanut butter or chocolate sauce before serving.
- Store in an airtight container to prevent ice crystals and maintain the creamy texture.
- If you prefer a less sweet version, you can reduce the sweetened condensed milk slightly or use an unsweetened alternative.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 10g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 95mg
