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


Recipe Summary

15 mins
1 day 15 mins
7 1/2 cups


Ingredient Checklist


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.

  • 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; fat 22g; cholesterol 46mg; saturated fat 10g; carbohydrates 23g; mono fat 7g; poly fat 3g; insoluble fiber 1g; sugars 20g; protein 7g; vitamin a 551.8IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 19.4mcg; vitamin b12 0.2mcg; sodium 157mg; potassium 237mg; calcium 104mg; iron 0.4mg.