Video
No Churn Peanut Butter Espresso Fudge Ice Cream
This Peanut Butter Espresso Fudge Ice Cream is addictively good with an irresistible salt & sweet flavor balance. It starts with a creamy peanut butter vanilla ice cream base and then you swirl through a thick coffee-infused fudge sauce. It is a dream!
Ingredients
Chocolate Fudge Sauce:
- 4 oz (113g) semisweet dark chocolate
- 2 tablespoon (30ml/40g) sweetened condensed milk
- 2 tablespoon (30ml) hot water
- 4 teaspoon (8g) cocoa powder (I prefer this Dutch cocoa or this one)
- 1 teaspoon espresso powder
Peanut Butter Ice Cream:
- ⅔ cup (160ml/220g) sweetened condensed milk
- ½ cup (120g) peanut butter
- ⅔ cup (160ml) full fat plain yogurt
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cups (355ml) heavy 35% whipping cream
Instructions
- Line a standard 1-pound loaf pan with parchment paper or set out a large freezer-safe container. I also use a one quart or 1L deli container.
- Make the fudge sauce. Place chopped chocolate, sweetened condensed milk and water in a medium heatproof bowl and microwave on 50% power in 20 second increments while stirring in between until melted and smooth. You can also melt it over a double boiler. Add cocoa powder and espresso powder and stir to combine. Set aside to cool slightly.
- Make the ice cream. Combine sweetened condensed milk and peanut butter in a medium bowl and mix until smooth. Add yogurt and vanilla extract and mix it in thoroughly.
- Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms soft peaks. This will take 2-3 minutes on medium-high speed.
- Add the peanut butter mixture to the bowl with the whipped cream and fold it together until evenly blended.
- Transfer half of the ice cream mixture to the prepared loaf pan, then spoon half of the fudge sauce over top. Repeat with the remaining ice cream and fudge sauce. Use a butter knife to gently swirl everything together a few times, but have some restraint as you want defined pockets of fudge in the ice cream. If you’re using a tall 1L freezer container, then add one third of the ice cream, followed by one third of the fudge sauce and then repeat these layers 2 more times.
- Cover tightly with plastic wrap and place it in the freezer for at least 8 hours. Keep it tightly covered and enjoy it for up to 2 months. Let it soften in the fridge for about 10 minutes before scooping.
