No-Churn Peanut Butter Pomegranate Ice Cream
 
 
Author:
Recipe type: Dessert
Ingredients
  • 2 cups heavy cream
  • 420 mL (14 oz) sweetened condensed milk
  • ½ cup peanut butter, smooth or crunchy
  • 1 cup pomegranate arils
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until soft peaks form, about 4-5 minutes. Be careful not to overmix, or you'll turn the cream into butter!
  2. Add the sweetened condensed milk to the cream, folding in by hand until fully combined.
  3. Add the pomegranate arils and peanut butter in dollops, stirring slightly to get a swirled mixture.
  4. Transfer to a freezer-safe container (I use a 9x5" loaf pan) and freeze for at least 6 hours until solid.
Recipe by Port and Fin at https://portandfin.com/no-churn-peanut-butter-pomegranate-ice-cream/