No Churn Chocolate Peanut Butter Ice Cream

• Vegetarian
• Gluten free

• Condiments

  • 14 Chocolate peanut butter cups
  • 1 cup Hershey's chocolate syrup
  • 3 tbsp Peanut butter, creamy

• Dairy

  • 1 (14oz can Condensed milk, sweetened
  • 2 cups Heavy whipping cream

Found on iwashyoudry.com

Description

Ingredients

• 2 cups cold heavy whipping cream
• 1 (14oz) can sweetened condensed milk
• 1 cup Hersheys chocolate syrup
• 3 to 4 tablespoons creamy peanut butter
• 14 chocolate peanut butter cups, divided

Directions

• Beat the whip cream in a large bowl until soft peaks form.
• Add the sweetened condensed milk and chocolate syrup and gently fold into the whipped cream until fully combined.
• Chop up 12 of the chocolate peanut butter cups and fold into the mixture. Drop 3 to 4 tablespoons of the peanut butter into the bowl and gently swirl into the mixture, being careful not to mix too much.
• Pour the ice cream mixture into your freezer container (I use a 9x5in loaf pan). Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached. Enjoy!