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Happy #SundaySupper! Our mission is to bring families together around the dinner table at least once a week. Today, Jen of Juanita’s Cocina is hosting this week’s theme of Beat the Heat. Just as the name suggests, the #SundaySupper community is sharing their favorite recipes to stay cool during summer. We have grilling, cocktails, smoothies, ice cream, the list goes on! It’s probably no surprise that I made ice cream today. After all, I eat ice cream even when there’s 2 feet of snow on the ground. It’s also a good way to bribe me, especially if it’s this No-Cook Egg-Free Peanut Butter Cup Ice Cream. No cooking, no salmonella, no problems!
Most ice cream recipes involve egg yolks and cooking on the stove until the mixture reaches 160F to kill any possible bacteria from the eggs. That’s great and all, but sometimes you don’t have the time or energy. This ice cream is so simple to make, it’s almost a joke. Throw your ingredients into a blender then freeze. No cooking, no stirring, no wondering what to do with those extra egg whites. Just blend and freeze. Take it one step further and add chopped peanut butter cups when the mixture is almost frozen.
You don’t even need an ice cream maker (technically, you don’t ever need an ice cream maker). I feel like I keep preaching this every time I post about ice cream, but it’s the truth. I had someone on Twitter say, I don’t have an ice cream maker so I can’t make this. Um wrong!! David Lebovitz explains the method very well. The hardest part is remembering to whisk the mixture every 30-45 minutes after putting it into the freezer to break up the ice crystals. There have been nights where I completely forgot and it doesn’t get whisked at all. Trust me – the ice cream still disappears into hungry bellies. If the ice crystals for whatever reason do get to be too much, make milkshakes. In fact, even though this ice cream came out creamy and smooth, peanut butter milkshakes are one of my favorite cold treats to consume. Need to bribe me? I have never met a peanut butter milkshake I didn’t like.
This No-Cook Egg-Free Peanut Butter Cup Ice Cream is the perfect ending to a summer #SundaySupper. Make the mixture in the morning, freeze, then by the time dinner is over, the ice cream will be ready.
To beat the heat this summer, be sure to check out these cool recipes from these amazing bloggers:
#BeatTheHeat Appetizers:
- Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet
- Totally Cool Green Hummus ~ My Kitchen and I
- Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings
- Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
- Strawberry Gazpacho ~ Diabetic Foodie
- Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP
- Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
#BeatTheHeat Salads, Soups, & Sides:
- Cool Cucumber Salad ~ Momma’s Meals
- Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
- Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
- Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
- Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
- Gazpacho ~ The Hand That Rocks the Ladle
- Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking
- Apple and Poppy Seed Coleslaw ~ Damn Delicious
- Cold Cucumber and Orzo Salad ~ Mama.Mommy.Mom
- Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine
- Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
- Greek (Yogurt) Potato Salad ~ Family Foodie
#BeatTheHeat Main Dishes:
- Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
- Slow Cooker Lemon Chicken ~ Make Dinner Easy
- Rolling with Kimbap ~ Kimchi Mom
- Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again
- Serrano Ham, Mozzarella and Arugula Sandwiches ~ Vintage Kitchen Notes
- Asian Veggie Lettuce Wraps ~ The Lemon Bowl
- Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips
- No Bake Pizza ~ The Meltaways
#BeatTheHeat Desserts:
- Strawberry Cheesecake Ice Cream ~ Supper for a Steal
- No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
- Peach Sorbet ~ Magnolia Days
- Gluten-Free Cookie Dough Ice Cream ~ No One Likes Crumbley Cookies
- Icebox Chocolate Pie ~ Doggie at the Dinner Table
- Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
- Blackberry Lavender Popsicles ~ Girlichef
- Frozen Chocolate Bananas ~ In the Kitchen with Audrey
- Strawberry-Lime Margarita Ice Cream ~ Cookistry
- Elegant Fruit Jellies ~ Happy Baking Days
- Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
- Blueberry Cheesecake Ice Cream ~ Baker Street
- Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
- Espresso and Toasted Almond Semifreddo ~ The Messy Baker
- Mango Ice Cream ~ Queen’s Notebook
- Raspberry Mousse ~ Basic and Delicious
- White Apricot & Honeysuckle Sorbet ~ Family Spice
- Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina
#BeatTheHeat Drinks & Cocktails:
- Shirley Temple ~ Cravings of a Lunatic
- Coco-Limeade ~ What Smells So Good?
- Prickly Pear White Wine Spritzer ~ Hezzi-D’s Books and Cooks
- Classic Daquiri ~ Katherine Martinelli
- Salty Lassi ~ Soni’s Food for Thought
- Blueberry Mint Lemonade ~ Pescetarian Journal
- Sweet Basil & Cucumber Melon Smoothie ~ Daily Dish Recipes
Wine Pairings Provided By: ENOFYLZ
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Today also kicks off #icecreamweek ! I am teaming up with Jen of Juanita’s Cocina and Jennie of The Messy Baker to bring you ice cream recipes all week. In fact, I’m tempted to change my name to Jennifer for the week. There will be 7 posts from each of us, meaning 21 exciting recipes to keep you cool for the rest of summer! Feel free to join in the fun too. Post (as few or as many days as you’d like) this week using #icecreamweek then on Saturday add your link to our link-up.
Be sure to check out Biscoff Ice Cream Cupcakes from Juanita’s Cocina and Espresso and Toasted Almond Semifreddo from The Messy Baker!
- 1/4 cup + 2 Tbsp peanut butter
- 1/4 cup + 1 Tbsp sugar
- 1 1/3 cup half and half or heavy whipping cream
- Pinch of salt
- Few drops of vanilla extract
- 1 cup chopped peanut butter cups
- In a blender, puree peanut butter, sugar, half and half or cream, salt, and vanilla until smooth. Chill the mixture in the refrigerator until cold then freeze either according to your machine or in the freezer and whisk every 30-45 minutes until frozen. Just before the ice cream is completely done, stir in the chopped peanut butter cups.
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Happy #IceCreamWeek, honey!!! :D
It’s finally here! Happy #icecreamweek !
No churn, no egg ice cream is like heaven. I, too, forgot to process it every hour, and once did it after a nine hour stay in the freezer, and it turned out great. Peanut butter and chocolate, how much better can it get?! Awesome!
Yup, no problems here! I’m glad I can still make ice cream and not have an extra appliance hanging around. Thanks Paula :)
There are no other words…. Just Amazing! What a fabulous recipe and fabulous photography! I love your posts and seeing how far you have come since we met. Thank you for everything that you do for #SundaySupper!
Thanks Isabel! And thank YOU for starting such an awesome group!
I am certain my husband would probably eat the whole batch in no time. Seriously tasty ice cream.
He’ll love you for sure ;) Thanks Renee!
Sounds wonderful and love that it makes just a pint, easy to double or triple if wanted! Pinned!
Thanks Joan!
Oh Carla! I LOVE your pictures! So beautifully presented! I’m going to try your recipe for next week’s brunch! :)
Thank you! Let me know if you do :)
Oh, my. This ice cream looks irresistible! Who needs dinner? I’m going straight to dessert!!!!
Wait, you mean this wasn’t dinner? Thanks Liz!
Oh, I would totally pile on more peanut butter cups!!! Gorgeous!
I would’ve too except I kept munching LOL Thanks Laura!
I’m not a peanut butter fan (I know, I know), but I love this technique.
:O you can use any kind of nut butter or even Nutella.
I love the chunks of peanut butter cups, Carla!
Me too! Thanks Cindy
OMG is all I have to say about this treat!! My favorite chocolate in an icecream!! That I don’t have to buy an ice cream maker for!! I’m in!
You’re going to have so much fun! :)
You can’t get much better than chocolate and PB!!
Nope it’s like the best combination ever! Actually it does get better…on Tuesday… ;)
Amazing! There are no words! I must make this. And I love the photos!
Thank you :)
Omg. I love peanut butter in anything. Running to the pantry now to make this. Thanks for sharing your Sunday Supper !
Let me know how it turned out! And thanks :)
Carla, this ice cream looks amazing. It tastes amazing, too. I know because I happened to make the same recipe. We are just too cool for our ice cream makin’ selves. Your photos are stunning! They get better with every post.
I like the name Carla :) Happy #icecreamweek, my friend.
Isn’t it the best book ever!! Happy #icecreamweek !
OMG. Pinning this on my Pinterest board NOW! This looks SOOOO amazing!!! Cannot wait to make this!!!! Chocolate and peanut butter together is my absolute FAVORITE! Thanks for sharing!! – Jen @ Real Best Recipe
Thanks Jen!!
Love simple ! This one is right up my alley ! Am detoxing this week, so will make it next week when I can eat it too :) Thanks for sharing and your pics are amazing !
You mean ice cream isn’t on the detox plan? ;) Thanks!
Mmm peanut butter and chocolate together in ice cream – and this looks so easy!!
Thanks Ashley!
Uhh..it looks so yummy and that it leads me to lick my computer screen…haha. I really love this one! :)
I licked my screen a few times too haha Thanks Leona!
This ice cream looks perfectly yummy (and how can it not be – it’s peanut butter with peanut butter cups)! I have to admit that I’m one of those people who usually goes with the French ice cream method, but I have done Peanut Butter Ice Cream the easy way and it can be just as delicious. :)
As much as I love making ice cream the traditional way, I wish I could make all ice cream this way. It’s way too easy! Thanks :)
Great recipe. I adore peanut butter cup ice cream. So good. Love your photos.
Thank you Kim :)
What beautiful photography you have. Love the ice cream flavors too, nice work. :)
Thanks Renee!
That looks awesomeeeeeeeeee! Yum x LOTS
Agreed! Thank you :)
Love that you can make this without eggs
Me too! I have so many egg whites in the freezer, I could make a dozen angel food cakes LOL
Oh lord what have you done,,,, all that dripping lush chocolate ice cream just starting to melt and it needs to be licked at once not to lose any….mmmmmmm oh by the way do you have a recipe for fresh vanilla ice cream… a quick yes or no will do i would hate to stop you making more and more…….ha ha
I do, but I haven’t posted it. It’s a recipe where you use some egg yolks, but making it is only a few steps. If you still need it, I can email it to you.
These photos are gorgeous and you’ve got me sold on the “no need for an ice cream maker” method of making the good stuff. I’ve been scouring the internet for recipes that don’t require one (as much as I love buying new kitchen gadgets, I draw the line there!). I can’t wait to try this.
Thanks for sharing this recipe! I never thought I could throw something like this together. I actually used lactose free milk so mine didn’t set up as well as it would have had I used heavy cream. But it’s much better than the bland lactose free ice cream from the store! I hope you don’t mind if I share this recipe with my dairy free alterations on my blog.
I made this a few days ago, and WOW. It’s better than store-bought stuff, of course, and this would be so easy to experiment with other flavors. Thanks for the recipe!!
Okay I’m new to this, I don’t understand the cooling/freezing part…about how long will it take to be “frozen” ice cream consistency? Yeah I get that it varies from freezer to freezer, but are we talking half an hour or overnight? Also, how long will this keep? I want to make some for an event but I want to make it far enough in advance to try it myself, so in case I screw it up I can give it another go…but if it turns out right the first time, why re-make it?!
For best results, freeze overnight. I think at the very least it’s 4 hours if you’re in a hurry, but even then I still say overnight. As for how long it lasts, it can last a few months (sources say 2-4 months). However, this will highly depend on how you store it. If there is a lot of space/air in your container, ice crystals will develop sooner (think freezer burn). You would need to cover the surface w plastic wrap or use a smaller container w little space leftover.
Okay, got it! Thanks a lot! I was thinking of storing it in a mason jar. I’m making it as a gift for someone.