I had to, everyone. It’s the end of the week. I’ve been baking with fruit all week. Now it’s time for peanut butter and chocolate to make a comeback!
You know that I can’t go more than a week or so without doing something PB-related. It’s the ABCs of me, baby, and I’ve embraced it. Just like I’ve embraced the role of sugar in my life. More on that in a bit.
If you get frustrated because your peanut butter ice cream isn’t peanut buttery enough, or because it doesn’t include enough mix-ins, look no further. This no-churn option will satisfy all of your frozen peanut butter dreams!
I’m tired of the war on sugar. Yes, I realize I’m a baking blogger and so my credibility is lessened here, but I’m going to be very real with you.
First of all, a qualifier: the following thoughts do not apply to anyone who cannot have sugar for medical reasons or anyone who has disordered eating habits. I’m not a doctor or a nutritionist (clearly), so the following thoughts are just opinion.
A few years ago, after reading endless articles about the evils of sugar, I tried it cutting out. To call it a disaster would be fair. It’s not that I had withdrawal (I didn’t, shockingly) or any other noticeable symptoms. People told me I’d feel better, and that didn’t happen. I felt no different. Life was a little more boring, and I had to say no a lot, but that was about it.
What prompted the disaster was a lot of sudden weight loss. I’ve always been petite, and I have always worn sizes in the low range of the spectrum. But with the cancellation of sugar, I quickly lost 20 pounds and became very obsessed with maintaining what I now see was an unsustainable diet. I spent a lot of time chopping veggies, eating lean protein, and feeling virtuous.
Along with that came insecurity, doubt, a constant nagging hunger and the desire to eat everything in sight. I didn’t realize it at the time because it all seemed so healthy, but I was depriving my body of essential nutrients. What looked like fitness and health was really dysfunction.
Thankfully, I pulled myself back from the brink. As a result of this experience, I refuse to cut out food groups anymore. Did I put the weight back on? Yes. And I’m grateful for it, for my muscles (thanks, barre workouts!) and for whatever curves I like to think that I have.
When I see people turning sugar into the enemy, I get angry. It’s not sugar that’s the problem. It’s the extreme approach to food and the lack of emphasis our society puts on balance. I haven’t mastered balance, and I might not ever. But I’m sure gonna keep trying.
There’s your PSA. Now let’s get our sugar on!
This ice cream is full of it, not gonna lie. It’s got peanut butter, sweetened condensed milk, and whipped cream. You can be lazy and use Cool Whip (no judgement), but I like the less chemical taste of the whipped cream. And then I loaded the whole thing down with peanut butter cups, peanut butter chips and milk chocolate chips.
Suffice it to say, I’ll be eating a lot of this ice cream later. Probably a little more than I should. But you know, that’s life. And I’m happy that I don’t have to say no to anything anymore!
The Very Peanut Butteriest Ice Cream (No-Churn!)
14 oz. sweetened condensed milk (I used fat-free)
1 teaspoon vanilla
1 cup creamy peanut butter (not natural)
2 cups heavy whipping cream
1/2 cup peanut butter chips
1 cup Reese’s peanut butter cup miniatures, chopped in half
1/2 cup milk chocolate chips
- In a large bowl, combine the condensed milk, vanilla and peanut butter until smooth.
- In the bowl of a stand mixer using the whisk attachment, beat the whipping cream on high until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture gradually, making sure that no streaks are left in the mixture. Gently add the mix-ins and stir again.
- Place in a freezer-safe container or pan and freeze overnight.
- Store covered in the freezer.