Baking•indulgent
Brown Butter Peanut Butter Ice Cream - No Churn
An easy no churn ice cream made with creamy peanut butter and bits of brown butter for the tastiest nutty scoop.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 113 g butter (unsalted, 1/2 cup or 1 stick)
- 190 g smooth peanut butter (commercial is best, like JIF or Skippy, 3/4 cup)
- 396 g sweetened condensed milk (one 14 oz can)
- 490 g heavy whipping cream (2 cups)
- 1 tablespoon pure vanilla extract
- pinch fine sea salt
Instructions
- 1
Brown the butter: over medium heat, melt the butter in a saucepan. Cook and swirl until it foams and then turns brown. Once browned, immediately pour into a heatproof bowl.
- 2
Remove most of the yellow liquid from the butter and save the brown bits. Into the bowl with the bits, stir in the peanut butter and sweetened condensed milk. (You can use reserved liquid for spreading on toast)
- 3
Whip the heavy cream with the vanilla and salt to medium peaks.
- 4
Gently fold the peanut butter mix into the heavy cream with the whisk.
- 5
Pour into a loaf pan, cover with plastic wrap and freeze overnight.