Decadent and creamy no churn Peanut Butter Buckeye Ice Cream! This homemade vanilla ice cream recipe with fudge ribbons and candy Buckeyes is easy to make. My family loves ice cream and this was my son’s request for his 13th birthday this year…
Photos, post, and recipe updated November 7, 2014.
I’m sure all of you know that on July 9th, 1984, Ronald Reagan declared July as National Ice Cream Month, right? He even went so far as to describe ice cream as “a nutritious and wholesome food” and “the perfect dessert and snack food”. In my opinion, just another reason why he’s one of my favorite presidents…
While I’ll let you decide whether you agree with the nutritious and wholesome part, I’d say the majority of us would rank ice cream in our top 5 of all desserts. Without a doubt, it’s my #1 favorite!
As a HUGE ice cream lover, I never miss a chance to try new flavor combinations, but I seem to gravitate towards those that contain peanut butter and chocolate. Growing up, my grandma would make peanut butter balls for special holidays and when I moved to Ohio 17 years ago, I discovered that if you don’t dip the balls all the way into the chocolate, they’re called Buckeyes…
Since I don’t own an ice cream maker, I was delighted to stumble across Cookies & Cup’s two ingredient no machine ice cream recipe. I could’ve stopped at that simple combination, but visions of soft peanut butter chunks and chocolate ribbons ran through my head, and I couldn’t rest until a bowl of this Peanut Butter Buckeye Ice Cream was mine…
Can I admit that I’ve already made this ice cream twice?
In the past month…
For quality control purposes, of course:)
My kids declared it better than store-bought and my husband just asked last night when I’d make it again…
Enough of the chit-chat; let’s make some Peanut Butter Buckeye Ice Cream!
Before you start, it’s important to stash your mixer bowl and whisk attachment in the freezer, until it’s needed to whip the cream.
Now you’re going to make those Buckeye chunks I mentioned earlier. Stir the softened butter, peanut butter, and vanilla together until it’s all creamy, then mix in the powdered sugar. Peanut butter Buckeye chunks complete! Set them aside in a safe place because they may just disappear…
Go ahead and grab your bowl, whisk , and the heavy whipping cream. Working fast, pour the cream in the bowl and turn the mixer on medium high. Of course, I’ll assume you remembered to install the whisk attachment, right? Not that I’ve ever forgotten to do that… Whip, whip, whip until it you have lovely soft peaks of cream. NOTE: Don’t go too far, or you’ll make butter! Which is lovely in its own way, but not what we desire for this recipe:)
Next, pour in your can of sweetened condensed milk and vanilla into the whipped cream. Gently fold these in, followed by your peanut butter Buckeye crumbles(reserve a few crumbles for the top, if desired).
Place the ice cream in your freezer, then melt the chocolate chips and coconut oil(or shortening) in the microwave, stirring every 30 seconds, until smooth and creamy(about 1-2 minutes).
Now we’re ready to assemble the layers, so grab a loaf pan or square baking pan, the ice cream, and the chocolate. Spoon 1/2 of the ice cream in the pan, then follow up with 1/2 of the melted chocolate. Swirl the chocolate just a bit, like so…
Repeat the process with the remaining ice cream and chocolate. If you reserved some peanut butter crumbles, don’t forget to sprinkle them on top. Cover the pan with some foil and place it back in the freezer for at least 6 hours. You’ve just made Peanut Butter Buckeye Ice Cream without an ice cream maker and it feels great, doesn’t it?
Make this ice cream in the morning and you’ll be enjoying it for dinner! Nutritious and wholesome, remember?
Do you have a favorite flavor of ice cream? Have you ever tried Buckeyes?
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- 2 Tablespoons unsalted butter, softened
- ½ cup(128g) creamy peanut butter
- ½ teaspoon vanilla
- 1 cup(120g) powdered sugar
- 2 cups(16oz) heavy whipping cream
- 1 can(14oz) sweetened condensed milk
- 1 teaspoon vanilla
- ½ cup(90g) semi-sweet chocolate chips
- 1 Tablespoon coconut oil or shortening
- Place mixer bowl and whisk attachment in freezer before proceeding.
- Combine the Buckeye ingredients with a spoon until mixed and crumbly. Set mixture aside.
- Pull mixer bowl and whisk attachment out of freezer. Pour heavy whipping cream in chilled bowl and whip until soft peaks form. Gently fold in sweetened condensed milk and vanilla by hand, then fold in the peanut butter crumbles(reserve some if you want crumbles on top of your ice cream). Place bowl of ice cream in freezer.
- Melt chocolate chips and coconut oil(or shortening) in microwave, stirring every 30 seconds, until smooth(about 1-2 minutes).
- In a loaf or square pan, layer ½ of the ice cream, then ½ of the chocolate, and gently swirl. Repeat with remaining ice cream and chocolate. Sprinkle with reserved Buckeye crumbles, if desired.
- Cover ice cream and freeze for at least 6 hours.
Adapted from cookiesandcups.com
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