Homemade Peanut Butter Ice Cream – (no cooking required)

You can never have too many side dish recipes, so give Homemade Peanut Butter Ice Cream – (no cooking required) a try. This recipe makes 8 servings with 396 calories, 12g of protein, and 25g of fat each. For 56 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have half and half, vegetable oil, vanilla, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Plenty of people made this recipe, and 293 would say it hit the spot. It can be enjoyed any time, but it is especially good for Summer. It is brought to you by Eat at Home Cooks. Overall, this recipe earns a pretty good spoonacular score of 55%. Similar recipes include Vegan Chocolate Peanut Butter Ice Cream {No Machine Required}, Homemade Peanut Butter Ice Cream with Peanut Butter Cups, and Homemade Peanut Butter Ice Cream.

Servings: 8

 

Ingredients:

2 cups half and half

3/4 cup peanut butter

1 can sweetened condensed milk

1 tsp. vanilla

1 Tbs. + 1 tsp. vegetable oil

Equipment:

bowl

ice cream machine

Cooking instruction summary:

Stir sweetened condensed milk, half and half, and vanilla together in a bowl.Pour into bowl of ice cream maker and freeze according to the maker's instructions.In a separate bowl, stir peanut butter and vegetable oil together until smooth.During the last couple of minutes of freezer, slowly drizzle the peanut butter into the ice cream while still churning. Turn off machine. Pour ice cream into a container and place in a freezer for several hours or longer.

 

Step by step:


1. Stir sweetened condensed milk, half and half, and vanilla together in a bowl.

2. Pour into bowl of ice cream maker and freeze according to the maker's instructions.In a separate bowl, stir peanut butter and vegetable oil together until smooth.During the last couple of minutes of freezer, slowly drizzle the peanut butter into the ice cream while still churning. Turn off machine.

3. Pour ice cream into a container and place in a freezer for several hours or longer.


Nutrition Information:

Quickview
395k Calories
11g Protein
25g Total Fat
34g Carbs
6% Health Score
Limit These
Calories
395k
20%

Fat
25g
39%

  Saturated Fat
10g
69%

Carbohydrates
34g
11%

  Sugar
29g
33%

Cholesterol
39mg
13%

Sodium
198mg
9%

Get Enough Of These
Protein
11g
24%

Phosphorus
269mg
27%

Calcium
214mg
21%

Vitamin B2
0.32mg
19%

Manganese
0.36mg
18%

Vitamin B3
3mg
17%

Vitamin E
2mg
17%

Magnesium
56mg
14%

Selenium
9µg
14%

Potassium
420mg
12%

Zinc
1mg
10%

Vitamin B6
0.18mg
9%

Vitamin B5
0.8mg
8%

Vitamin B12
0.42µg
7%

Vitamin A
346IU
7%

Copper
0.13mg
6%

Folate
25µg
6%

Fiber
1g
6%

Vitamin B1
0.08mg
6%

Iron
0.59mg
3%

Vitamin C
1mg
2%

Vitamin K
1µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

The city of Oatman, Arizona, hosts a Solar Egg Frying Contest every 4th of July.

Food Joke

The confessions Three friends were at the bar talking, and after many rounds of beer, one of them suggests that everyone admit something they have never admitted to anyone. Okay," says Peter, "I`ve never told anybody I`m a gay!" John confesses, "I`m having an affair with my boss`s wife." Moishe, begins, "I don`t know how to tell you..." "Don`t be shy," said Peter and John. Well," says Moishe, "I can`t keep secrets."

Popular Recipes
Chocolate-Cherry Bombs

Kraft Recipes

Pot-roast veal with new-season carrots & orange

BBC Good Food

Mango Margarita

My Life as a Mrs

Roasted Cranberry Chicken Salad

Paleo on a Budget

Seared Baby Eggplant with Mozzarella and Basil Oil

Vegetarian Times