In my recent {No Churn} Cookies and Cream Ice Cream post, I professed my love for the easy no churn method of making ice cream that involves simply some homemade whipped cream, a can of sweetened condensed milk, and a freezer.
Are you familiar with this method?
If you are, then you already know about its wonderfully creamy and deliciously easy result ... and you know how versatile the method is for creating fabulously fun flavors. If you're not, then you'll want to get familiar with it to get in on the yummy easy ice cream fun!
With this no churn method, it's super simple to form a base on which to build an almost endless variety of ice cream flavors. First just whip some heavy cream or whipping cream {without adding any sugar} until stiff peaks form. Then simply fold in a can of sweetened condensed milk.
That's it! ... Then fold in whatever mix-ins you'd like to create your own unique flavors. To create a chocolate base, simply stir in 1/2 to 3/4 cup chocolate syrup ... like in my Easy 3-Ingredient Chocolate Ice Cream, which I then used as the base for this Chocolate Nutter Butter Ice Cream.
The sweetened condensed milk adds the ice cream's needed sugar and makes the whipped cream freeze into a nice, creamy texture. Once your chosen mix-ins are in, all that's needed to finish the ice cream off is a good chill in a freezer for about 4 hours.
Our six-year-old daughter absolutely loves, loves, loves to make ice cream with this easy method. I think she's totally enthralled ... and surprised ... that making homemade ice cream is this simple. And I love that making it is a fun little project we can do together ... it certainly doesn't hurt that it's a fun little project that results in a tasty treat, too!
The last time she and I made ice cream together, we whipped up a 1/2-batch of chocolate and a 1/2-batch of Cookies and Cream ... you know, because we just couldn't decide which flavor to make. So we made both. Problem solved, right!?
As we were stirring up the two, I spied a package of Nutter Butters in the pantry. Which got me to thinking, when it comes to cookies and cream ice cream, why should vanilla and Oreos have all the fun? Why can't Nutter Butters get in on the ice cream action?
Oh, but Nutter Butters most certainly can get in on the ice cream action, my friends! And it's a wonderfully tasty treat when they do.
In this version, I chose to pair Nutters Butters with a chocolate ice cream base, but I think it would be equally delicious with a vanilla ice cream base, too. I also stirred together a little peanut butter and marshmallow fluff to create a ribbon of peanut butter swirl throughout the ice cream ... combining the peanut butter with fluff gives the peanut butter a touch a sweetness and makes it "drizzle-able". The swirl combined with the Nutter Butters gives this ice cream a pretty bold peanut butter punch ... but you could leave out the swirl and/or reduce the amount of crumbled Nutter Butters if you'd like a more mellow peanut butter flavor.
So if you're up for a decidedly different spin on cookies and cream, give this Chocolate Nutter Butter Ice Cream a try instead!
{No Churn} Chocolate Nutter Butter Ice Cream
Ingredients2 c. whipping cream or heavy cream
1 (14 oz.) can sweetened condensed milk {about 1 cup}
3/4 c. chocolate syrup
1 c. coarsely crumbled Nutter Butters {about 10 cookies}
1/4 c. marshmallow fluff {optional}
2 T. creamy peanut butter {optional}
DirectionsChill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour whipping cream into the chilled bowl. Beat on high speed until stiff peaks form.
Gently stir in sweetened condensed milk and chocolate syrup. Fold in Nutter Butters.
In a small bowl, stir together marshmallow fluff and peanut butter until well combined. Drizzle in ribbons onto Nutter Butter mixture; gently swirl in peanut butter mixture with a knife. {This step is optional. For a less pronounced peanut butter flavor, omit this step.}
Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.
Source link from : https://www.thekitchenismyplayground.com/2016/05/no-churn-chocolate-nutter-butter-ice-cream.html
Gently stir in sweetened condensed milk and chocolate syrup. Fold in Nutter Butters.
In a small bowl, stir together marshmallow fluff and peanut butter until well combined. Drizzle in ribbons onto Nutter Butter mixture; gently swirl in peanut butter mixture with a knife. {This step is optional. For a less pronounced peanut butter flavor, omit this step.}
Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.
Source link from : https://www.thekitchenismyplayground.com/2016/05/no-churn-chocolate-nutter-butter-ice-cream.html
