Peanut Butter & Cookie Dough No-Churn Ice Cream

Did someone say NICE CREAM?! Peanut butter is the primary food trend which is swarming the internet, and we couldn't be happier. Forget the traditional churned ice cream; we don't have time for that. Using condensed milk and yoghurt to make ice cream means that you don't have to churn it (talk about a fun fact), nor will you need to take the container out of the freezer and give it a stir. Yay for science! So, team peanut butter with Gookie Dough and you have a beautiful concoction that you can hardly deny. 

(Picture credit: Kitchen Hoopla) 

You will need (serves six people):

Directions 

Firstly, whisk the peanut butter with the condensed milk and natural yoghurt in a large mixing bowl and use an electric whisk until it's thick, creamy and smooth. In a separate mixing bowl, whip the double cream until it's fluffy and gradually fold in the peanut butter mix using a standard whisk until everything is well combined. Break up your Gookie Dough into small pieces and little dough balls and then grab a metal spoon to fold through the cookie dough. Pop into a freezable container for 3-4 hours or overnight. 

(Picture credit: minimalistbaker.com) 

Before serving, remove the ice cream from the freezer and allow to sit at room temperature for 15-20 minutes. Serve with the sauce of your choice and feel free to decorate if you have kids! 

Nutritional Information 

Top Tips 

Best results happen when a thinner natural yoghurt is used rather than a processed thick one! If you don't want to use cookie dough at all then try chocolate chunks, peanuts or Reese's Peanut Butter Cups. Just be aware that the calorie content and other nutritional information will change. 

(Picture credit: lifemadesweeter.com) 

Looks divine, tastes like heaven. Let us know in the comments below what your favourite ice cream is! 

(Credit: deliciousmagazine.co.uk)