Peanut butter no-churn ice cream recipe | delicious. magazine
This indulgent peanut butter and cookie ice cream is very easy to make and requires no churning.
Ingredients
- 340g smooth peanut butter (we used Skippy)
- 300ml condensed milk
- 250ml natural yogurt (see tip)
- 300ml double cream
- 150g ready-made chocolate chip cookie dough (from Sainsbury’s), broken into small pieces
- Chocolate or raspberry sauce to serve (optional)
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