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


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; 22 g total fat; 10 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 46 mg cholesterol; 157 mg sodium. 237 mg potassium; 23 g carbohydrates; 1 g fiber; 20 g sugar; 7 g protein; 0 g trans fatty acid; 552 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 19 mcg folate; 0 mcg vitamin b12; 104 mg calcium; 0 mg iron;