NO CHURN PEANUT BUTTER ICE CREAM
- 2 cup cold heavy cream
- 14 oz. sweet condensed milk
- 1 cup Hershey syrup
- 4 Tbs. peanut butter
- 14 peanut butter cups, divided
Beat the whip cream in a large bowl until soft peaks form.
Add the milk and chocolate syrup and gently fold into the whip cream until fully combined.
Chop 12 of the peanut butter cups and fold into the mixture. Drop 3 or 4 Tbs. of peanut butter into the bowl and gently swirl into the mixture. Do not overmix.
Pour the mixture into a freezer safe container. Cover with plastic wrap and freeze 5-6 hours or until desired consistency is reached.