PEANUT BUTTER NO-CHURN ICE CREAM

I have a terrible weakness for chocolate and peanut butter in any and all forms. I like it in pies, in candy, and in frozen treats alike. This ice cream is incredibly rich, and a little bit goes a very long way. I serve it in small bowls along with Chocolate Magic Shell to get my peanut butter and chocolate fix, but it also works well sandwiched between Peanut Butter Cookies.

One 14-ounce can (396 g) sweetened condensed milk

⅓ cup creamy peanut butter

1 tablespoon pure vanilla extract

¼ teaspoon salt

2 ounces (57 g) cream cheese, at room temperature

2 cups heavy cream

In a large bowl, whisk the sweetened condensed milk, peanut butter, vanilla, and salt until completely combined.

In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9-inch loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.