No Churn Chocolate Peanut Butter Ice Cream
The recipe No Churn Chocolate Peanut Butter Ice Cream can be made in roughly 45 minutes. For 58 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 217 calories, 6g of protein, and 13g of fat per serving. This recipe serves 10. 176 people were impressed by this recipe. Head to the store and pick up avocado, fat-free cool whip, chocolate milk, and a few other things to make it today. It is perfect for Summer. It is brought to you by Crazy for Crust. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. If you like this recipe, take a look at these similar recipes: No Churn Chocolate Peanut Butter Cup Ice Cream, No Churn Peanut Butter & Jelly Ice Cream, and No Churn Peanut Butter Oreo Ice Cream + VIDEO.
Servings: 10
Ingredients:
1 large California Avocado
1/2 cup chocolate chips
1/2 cup chocolate sweetened condensed milk
1/3 cup creamy peanut butter
8 ounces fat-free Cool Whip
1/2 cup peanut butter chips
Equipment:
food processor
blender
bowl
Cooking instruction summary:
Place the avocado and peanut butter in a blender or food processor and process until smooth and no chunks of avocado remain. Transfer to a large bowl and stir in sweetened condensed milk, then fold in whipped topping.Stir in peanut butter and chocolate chips, then transfer to an airtight container and freeze for at least 4 hours, or until firm.
Step by step:
1. Place the avocado and peanut butter in a blender or food processor and process until smooth and no chunks of avocado remain.
2. Transfer to a large bowl and stir in sweetened condensed milk, then fold in whipped topping.Stir in peanut butter and chocolate chips, then transfer to an airtight container and freeze for at least 4 hours, or until firm.
Nutrition Information:
covered percent of daily need
