Peanut Butter Ripple Ice Cream (No Churn)

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 cup creamy peanut butter

Instructions

1. 1

   In a large bowl, combine the heavy cream, sweetened condensed milk, and vanilla extract using a hand mixer or stand mixer until well mixed. Set aside.

2. 2

   In a heatproof bowl, add all the peanut butter and heat it for 15-20 seconds on high to make pouring easier.

3. 3

   Pour about ¼ cup of the warmed peanut butter into the ice cream mixture and mix on high speed until smooth and thick, about 3-5 minutes.

4. 4

   Spoon ⅓ of the ice cream mixture into a freezer-safe container, then layer half of the melted peanut butter over it. Spread evenly with a spatula.

5. 5

   Add another ⅓ of the ice cream, followed by the remaining melted peanut butter and the last ⅓ of the ice cream mixture.

6. 6

   Use a butter knife to swirl the peanut butter throughout the ice cream mixture.

7. 7

   Cover tightly and freeze for at least 8 hours or overnight. The ice cream is good for up to 3 months in the freezer.