No Churn Chocolate Ice Cream with Salty Candied Peanuts

Creamy chocolate ice cream filled with crunchy sweet and salty candied peanuts.  No ice cream maker needed!

I was hesitant to make an ice cream that Matt wouldn’t like (ahem, peanut hater), but ultimately I couldn’t resist.  Besides, he’d choose a vanilla base any day while I am a sucker for chocolate.  Especially when that chocolate has something fun in it.  These crunchy chunks of candied peanuts are the perfect compliment to the creamy chocolate base.  Again, this ice cream is so easy to make.  It’s joining my ever-growing list of no-churn obsessions.

No Churn Chocolate Ice Cream with Salty Candied Peanuts

 

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Creamy chocolate ice cream filled with crunchy sweet and salty candied peanuts. No ice cream maker needed!

Author: Lauren Lilling

Recipe type: Dessert

Makes: ~1½ quarts

Ingredients

• 473 milliliters (2 cups) heavy cream
• 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
• 50g (½ cup + 2 tablespoons) unsweetened cocoa powder (any kind will work, I used a lighter cocoa powder for a more milk-chocolatey flavor)
• 15 milliliters (1 tablespoon) vanilla extract
• 1¼ cups Salty Candied Peanuts (recipe below)

Instructions

1. In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside
2. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
3. Once cream is ready, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined; fold in candied peanuts
4. Pour ice cream into a regular-sized loaf pan or ice cream storage container; wrap well with seran warp or tin foil and freeze for 6 hours or overnight

Notes

Base from Martha Stewart

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Salty Candied Peanuts

 

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 2½ cups

Ingredients

• 150g (1 cup) chopped peanuts, roasted and unsalted
• 110g (~1/2 cup) granulated sugar
• 20 milliliters 4 teaspoons water
• 2½g (1/2 teaspoon) table or kosher salt

Instructions

1. Line a baking sheet with parchment paper and set aside
2. Cook peanuts, sugar and water in a small heavy duty sauce pan over medium high heat, stirring regularly until sugar begins to caramelize
3. When mixture begins to bubble, stir quickly until sugar is completely crystalized (it will appear very sandy and dry), about 3 minutes
4. Continue to cook while stirring constantly until sugar re-melts and turns a dark golden brown (~3 minutes); be careful not to burn
5. Remove from heat and stir in salt
6. Spread nuts out onto prepared baking sheet and allow to cool for at least 10 minutes; break peanuts up into small chunks and place in an airtight container until ready to use (up to two weeks)

Notes

From Baking Bites

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I hope you aren’t sick of the ice cream recipes yet…

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