A 10 minute malted chocolate peanut butter no churn ice cream recipe you need to make this summer.
2 cups heavy whipping cream
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/3 cup malted chocolate milk powder
1/2 cup peanut butter, plus additional for serving
1. In a kitchen mixer such a KitchenAid, fitted with a whisk attachment, add the heavy cream, condensed milk, vanilla extract and malted milk powder. Whip on high, until stiff peaks form.
2. Reduce the speed to low and slowly add the peanut butter in 1/2 teaspoon-size amount.
3. Place the ice cream into a freezer safe container and freeze overnight.
4. To serve, in a small microwave safe bowl add a few tablespoons of peanut butter. Heat the peanut butter in 20 second increments until melted. Set aside. Scoop the ice cream into serving bowls and drizzle with melted peanut butter. Serve right away.
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