No-Churn Peanut Butter Chocolate Chip Ice Cream

Step 1

Place a loaf pan in your freezer to chill.

Step 2

Use an electric mixer to beat the cold heavy whipping cream in a large mixing bowl until stiff peaks form.

Step 3

In a separate mixing bowl, stir together the condensed milk, peanut butter, vanilla extract and sea salt until well combined.

Step 4

Add the peanut butter mixture to the whipped cream. Fold together until just combined.

Step 5

Then add ½ cup mini chocolate chips and fold until incorporated.

Step 6

Remove the chilled loaf pan from the freezer and pour half of the peanut butter ice cream into the pan. Dollop ¼ cup of the chocolate sauce on top of the ice cream. Pour the remaining peanut butter ice cream mixture into the pan and dollop the remaining chocolate sauce.

Step 7

Swirl the sauce in with a butter knife and sprinkle the tablespoon of chocolate chips on top.

Step 8

Place the loaf pan back into the freezer for 6-8 hours or until the ice cream is fully set.

Step 9

When ready, scoop into an ice cream cone or bowl and serve, enjoy!