Peanut Butter Cup No-Churn Ice Cream

Step 1

The cream mixture freezes more quicklyin a loaf pan than in a taller, narrowercontainer. If you don’t have a loaf pan,use an 8-inch square baking pan.

Step 2

Process cream in blender until softpeaks form, 20 to 30 seconds. Scrapedown sides of blender jar and continue to process until stiff peaks form,about 10 seconds longer. Using rubberspatula, stir in condensed milk, peanutbutter, whole milk, corn syrup, sugar,and salt. Process until thoroughly combined, about 20 seconds, scraping downsides of blender jar as needed.

Step 3

Pour cream mixture into 8½ by4½-inch loaf pan. Gently stir in peanutbutter cups. Press plastic wrap flushagainst surface of cream mixture. Freezeuntil firm, at least 6 hours. Serve.