This ice cream is dead-simple, but plan to make it a day ahead: The salty peanut butter slows down the freezing. It's soft but edible at 8 hours, fully scoopable at 24.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
1 day including freezing time
Servings:
15
Yield:
7 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9x5-inch metal loaf pan with plastic wrap. Place pan in freezer. In a mixing bowl, whip cream at medium-high speed until stiff peaks form; set aside.

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  • In a medium bowl, stir together sweetened condensed milk, peanut butter, vanilla and salt. Fold one-third of the whipped cream into mixture to lighten it, then fold in remaining cream until well-blended. Fold in peanut brittle. Spoon mixture into chilled loaf pan. Freeze, uncovered, 24 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.

*Shopping Tip

If you can’t find peanut brittle at the supermarket, check CVS or Walgreens; drugstores often carry it. Crush brittle in a heavy-duty zip-top plastic bag with a mallet or rolling pin.

Nutrition Facts

307 calories; total fat 22g; saturated fat 10g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 46mg; sodium 157mg; potassium 237mg; carbohydrates 23g; fiber 1g; sugar 20g; protein 7g; trans fatty acidg; vitamin a 552IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 19mcg; vitamin b12mcg; calcium 104mg; ironmg.

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