Homemade Peanut Butter Fudge Ice Cream
Creamy, delicious, and so easy. No ice cream maker required!
- In a large bowl, combine the whipping cream, sweetened condensed milk and vanilla. Using an electric mixer, whip the mixture until stiff peaks form (3-5 minutes).
- Line a loaf pan with plastic wrap; pour 1-inch of mixture into the pan.
- Microwave the peanut butter for 15 seconds or until softened to a pouring consistency. Drizzle half of the peanut butter over the top of the mixture. Add another layer of the cream mixture. Drizzle half of the fudge topping over the cream mixture. Repeat each layer, finishing with the cream mixture. Cover the top with plastic wrap and freeze for 6-8 hours.
Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen
2 cups Friendly Farms Heavy Whipping Cream
14 ounces Baker's Corner Sweetened Condensed Milk
1 teaspoon Stonemill Essentials Pure Vanilla
½ cup Peanut Delight Creamy Peanut Butter
½ cup Berryhill Hot Fudge Topping*
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
10 minutes (plus 8 hours to freeze)
11 minutes (plus 8 hours to freeze)