Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
No-Churn Buckeye Ice Cream
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- Level: Easy
- Total: 7 hr 45 min (includes chilling and freezing times)
- Active: 45 min
- Yield: 12 servings (6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 465
- Total Fat
- 32 g
- Saturated Fat
- 17 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 8 g
- Cholesterol
- 61 mg
- Sodium
- 245 mg
We folded chunks of homemade buckeyes — the classic no-bake peanut butter-chocolate treats from Ohio— into ultra-creamy, no-churn vanilla ice cream for the ultimate indulgent spoonful. And just to kick it up a notch, we add crispy rice cereal and swirls of creamy peanut butter and melty chocolate throughout. This ice cream disappeared in record time from our test kitchen, so do yourself a favor and double the recipe—you'll want plenty for everyone.
- Level: Easy
- Total: 7 hr 45 min (includes chilling and freezing times)
- Active: 45 min
- Yield: 12 servings (6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 465
- Total Fat
- 32 g
- Saturated Fat
- 17 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 38 g
- Protein
- 8 g
- Cholesterol
- 61 mg
- Sodium
- 245 mg
Ingredients
Buckeyes:
Ice Cream:
Directions
- For the buckeyes: Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the confectioners’ sugar and vanilla bean paste and beat on low until incorporated. Increase to medium high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula.
- Scoop 1-teaspoon mounds of the peanut butter mixture and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
- Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
- Stick a toothpick into the top of a peanut butter ball. Dip the ball into the chocolate mixture and coat most of it, leaving an uncoated circle on top. Tap the ball a few times to let some of the excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining peanut butter balls and chocolate. Reserve any remaining chocolate for later. Refrigerate until the chocolate is set and the peanut butter balls are very firm, at least 30 minutes.
- Slice 4 of the buckeyes for topping the ice cream; set aside. Roughly chop the remaining buckeyes for folding into the ice cream; set aside.
- For the ice cream: Whisk together the condensed milk, vanilla bean paste and salt in a large bowl. Whip the cream in a separate large bowl with an electric mixer on medium-high speed until firm peaks form, 3 to 4 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold the chopped buckeyes into the ice cream base with a rubber spatula.
- Microwave the peanut butter in a small microwave-safe bowl in 15-second intervals, stirring in between each, until melted and pourable, about 30 seconds. If the reserved chocolate from the buckeyes has hardened, microwave in 15-second intervals, stirring in between each, until melted, about 30 seconds.
- Pour half of the ice cream batter into a 9-by-5-inch loaf pan. Drizzle half of the melted peanut butter and chocolate over top and use a toothpick to swirl into the batter. Repeat with the remaining batter, peanut butter and chocolate. Scatter the sliced buckeyes on top of the ice cream. Cover and freeze until solid and scoopable, at least 6 hours and up to overnight.
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