Ingredients
Scale
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk
- ½ cup + 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- ¾ cup creamy peanut butter
- ¼ teaspoon salt
Instructions
- In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside.
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form.
- Once cream is ready, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined.
- Pour half of ice cream into a regular-sized loaf pan or ice cream storage container; microwave peanut butter for 15 seconds and stir in salt; drizzle half of salted peanut butter over top then run a knife through peanut butter to marbleize; repeat with remaining ice cream and peanut butter.
- Wrap well with saran warp or tin foil and freeze for 6 hours or overnight.
- Category: Dessert