Description
This No-Churn Browned Butter PB & J Ice Cream is summer decadence at its finest. First things first, there is BROWN BUTTER in this ice cream base. Go on, swoon with me. It adds a nutty richness that you just can’t get from anything else. The rest tastes like the best darn peanut butter and jelly sandwich you ever did have! The best part? This ice cream is no churn, which means no ice cream maker is required for this recipe and the effort put in is minimal. The resulting ice cream is nothing short of spectacular. Get your spoons ready!
Ingredients
Scale
- 1 stick unsalted butter
- 1 cup smooth peanut butter (not “natural”), divided
- 1 (14-oz) can sweetened condensed milk
- 2 cups heavy cream, cold
- 1 teaspoon vanilla bean paste (or extract)
- ½ teaspoon flaky sea salt
- ½ cup berry jam (any flavor you like)
- 1 cup mixed fresh berries
Instructions
- Melt the butter over medium heat in a medium saucepan. Swirl the pan and cook for a few minutes, watching closely, until the butter is browned and fragrant.
- Pour the butter into a large heat-safe bowl and allow to cool slightly (make sure you scrape all the little brown bits out of the pan – this is where the flavor lives!).
- Mix ¾ cup of the peanut butter (reserve the rest for swirling into the ice cream later), the sweetened condensed milk, vanilla, and sea salt into the butter.
- In another bowl (using your stand/handheld mixer), whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream, in batches, into the peanut butter base. Fold gently, being careful to not deflate the air from the cream as much as possible. This is what gives your ice cream a churned texture without having to use an ice cream maker.
- Line an 8 x 8 baking pan (or loaf pan) with parchment paper, allowing the sides to overhang a bit.
- Gently scoop the ice cream base into the prepared pan, smoothing out the top.
- Dollop spoonfuls of the remaining peanut butter over the top of the ice cream. Do the same with the berry jam. Using a butter knife or spatula, gently swirl the peanut butter and jam into the ice cream, being careful to not overmix. You want some bigger pockets of the peanut butter and jam in the ice cream.
- Gently press some fresh berries into the surface of the ice cream, spreading them out evenly.
- Cover the dish with plastic wrap and place in the freezer for at least 4 hours (6-8 is ideal!).
- To serve, let ice cream sit at room temperature for a few minutes to soften slightly and then scoop into bowls or cones and enjoy.
Notes
Inspired by/adapted from here.
- Prep Time: 10 minutes (including 4 hours of freezing time)
- Cook Time: 10 minutes
- Category: ice cream