Nutty Buddy Ice Cream
This Nutty Buddy ice cream recipe is an easy no-churn dessert made with creamy peanut butter, chopped Nutty Buddy bars and ribbons of hot fudge.
Servings: 8 people
Equipment
Ingredients
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk
- ½ cup creamy peanut butter
- 6 to 8 Nutty Buddy bars
- ⅓ cup hot fudge
Instructions
- Add the heavy cream to a large mixing bowl. Beat with an electric hand mixer for about 3 minutes, or until stiff peaks form.
- Chop the Nutty Buddy bars. Add them to the whipped cream along with the sweetened condensed milk and peanut butter. Gently whisk just until fully incorporated.
- Spread the ice cream mixture into a 9 x 5-inch loaf pan.
- Microwave the hot fudge for about 30 seconds, or until thin enough to drizzle. Pour it over the ice cream and use a knife to gently swirl it through the mixture.
- Cover with plastic wrap and freeze for at least 4 hours, or until firm in the center.
- Scoop and serve.
Notes
- Depending on the temperature of your freezer, the ice cream may take 4 to 6 hours to become firm. For easy make-ahead prep, freeze it overnight.
- Gently mix the condensed milk, peanut butter and Nutty Buddy pieces into the whipped cream. Stop as soon as everything is incorporated so you don’t knock out too much air.
- Chop the Nutty Buddy bars as finely or coarsely as you like. Larger pieces will soften slightly in the ice cream as it freezes.
- Store tightly covered in the freezer for up to 2 months.
- For extra texture, add ½ cup salted peanuts or chopped waffle cone pieces.
Nutrition
Calories: 430kcal | Carbohydrates: 25g | Protein: 7g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 167mg | Potassium: 225mg | Fiber: 2g | Sugar: 15g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 1mg