On this page I’m sharing a recipe for no-churn Snickers ice cream. For this recipe to make Snickers ice cream at home you don’t need an ice cream machine, and you don’t need to stir when the ice cream is in the freezer. This peanut butter chocolate ice cream is great to make a big batch of, and just take a few scoops out of the freezer every time you feel like some Snickers ice cream.
You don’t need actual Snickers to make this ice cream. You make it with peanut butter and chocolate chips. Because of this combination and the creamy ice cream, it tastes just like an ice cream version of Snickers.
I love it that you don’t need an ice cream maker for this recipe, and you don’t need to stir once you put it in the freezer.
I stored my ice cream in a porcelain lunchbox but you can use any freezer-proof container for it.
Scroll down for the recipe for this no churn Snickers ice cream.
Recipe no-churn Snickers ice cream
Ingredients (for 1.5 liters ice cream):
1 jar 100% peanuts peanut butter (375 grams)
1 can condensed milk (397 grams)
500 ml heavy cream
1/2 teaspoon vanilla essence
150 grams chocolate chips (or finely chopped dark chocolate)
Ice cream cones
A freezer proof tub
2 batter bowls
Put half of the peanut butter with the condensed milk in a batter bowl and stir until creamy.
In another bowl, whip the heavy cream with the vanilla essence until stiff peaks are formed. Spoon the whipped cream trough the peanut butter mixture. Add the chocolate chips.
Spoon the mixture in a freezer proof tub, with occasionally a dollop of the remaining peanut butter. Put the lid on and put the Snickers ice cream in the freezer for at least 6 hours.
Take it out of the freezer 10-15 minutes before serving so that you can easily scoop it in the cones.
With this recipe you make a large amount of ice cream. But you can of course keep it in the freezer and enjoy it on multiple moments.