Brown Butter & Teddie Peanut Butter No-Churn Ice Cream
½ cup of unsalted butter
1 teaspoon of sea salt (omit if using salted butter)
1 cup of smooth Teddie Peanut Butter
1 (14 oz) can of sweetened condensed milk
1 tablespoon pure vanilla extract
2 cups of heavy whipping cream
½ cup of semi-sweet or dark chocolate chips
1 tablespoon of coconut oil
Line a standard-sized loaf pan with parchment paper and set it aside.
Melt the butter in a saucepan over medium heat. Cook, stirring constantly until the butter foams and then turns brown. Once browned, pour into a large heatproof bowl and add the sea salt. Mix well.
Mix the Teddie Peanut Butter, sweetened condensed milk, and vanilla into the browned butter.
In a stand mixer or with a hand mixer, whip the heavy cream until it reaches the consistency of whipped cream.
In 30-second intervals, melt the chocolate chips in the microwave, stirring between. Once melted, add the coconut oil and mix until smooth.
Add the peanut butter mixture to the whipped heavy cream. Gently stir 4 or 5 times, just enough to barely incorporate the two.
Transfer half of the ice cream mixture to the loaf pan. Pour half of the melted chocolate over the ice cream in the loaf pan. Using a butter knife, drag the knife from side to side, making big swirls in the ice cream and chocolate. Do not overmix! Add the remainder of the ice cream to the pan and drizzle the remaining chocolate on top. Using the butter knife again, make large swirls with the ice cream and chocolate.
Cover with plastic wrap and freeze for at least 10 hours. We recommend letting it soften on the counter for a few minutes before scooping and topping with crushed pretzels. Enjoy!
SERVINGS: 16 servings