No-Churn Buckeye Ice Cream
- Level: Easy
- Yield: 12 servings (6 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 465
- Total Fat
- 32
- Saturated Fat
- 17
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 8
- Cholesterol
- 61
- Sodium
- 245
- Total: 7 hr 45 min (includes chilling and freezing times)
- Active: 45 min
Ingredients
Buckeyes:
1/2 cup smooth peanut butter
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon kosher salt
2/3 cup confectioners’ sugar
1/2 teaspoon vanilla bean paste
2/3 cup crispy rice cereal, such as Rice Krispies
8 ounces semisweet chocolate, roughly chopped
1/2 teaspoon coconut oil
Ice Cream:
One 14-ounce can sweetened condensed milk
1 tablespoon vanilla bean paste
1/4 teaspoon kosher salt
2 cups cold heavy cream
2 tablespoons smooth peanut butter
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.