This homemade peanut butter ice cream is infused with Skrewball peanut butter whiskey for a fun treat for the adults.
If you’ve never had ice cream that’s infused with alcohol you are missing out! And strangely enough, whiskey is a great addition to ice cream! I took one of my husband’s favorites, Skrewball peanut butter whiskey, and combined it with this easy homemade vanilla ice cream recipe for a decadent sweet treat.
How to make homemade no churn ice cream
It is surprisingly easy to make homemade no churn ice cream at home if you haven’t before. There’s no ice cream maker required. The ingredients can all be mixed in mixing bowls and then pour the ice cream mixture into a loaf pan and freeze.
1.) In a large mixing bowl, mix together the sweetened condensed milk, whiskey and vanilla until combined.
2.) In a separate bowl, beat the heavy whipping cream until stiff peaks form.
3.) Use a rubber spatula to fold the whipped cream into the bowl with the sweetened condensed milk, whiskey and vanilla. You’ll want to add in the whipped cream a little at a time, folding in as you go until it’s all combined.
4.) Optional – mix in some chocolate chips for a hint of chocolate!
5.) Pour the ice cream mixture into a loaf pan.
6.) Put the peanut butter into a microwave safe bowl and microwave for about 15-30 seconds, until melted and softened.
7.) Drizzle the peanut butter on top of the ice cream.
8.) Cover the loaf pan with a lid or foil and freeze.
Some tips
If you’d like more of a soft serve consistency, freeze for about 4 hours.
If you favor a hard ice cream consistency, freeze for a full 8 hours.
Since the alcohol doesn’t cook out, you’ll want to make sure you specify this is an adult only treat!
And since alcohol doesn’t really freeze, make sure you stick to the recipe’s specified amount. Adding more will make the mixture too liquidy.
If you have a ninja creami, this would be excellent in there as well! Linking one below!
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Homemade no churn vanilla ice cream is taken to the next level when it is infused with Skrewball peanut butter whiskey and topped with peanut butter to make this super decadent treat for the adults.
In a large mixing bowl, mix together the sweetened condensed milk, whiskey and vanilla until combined.
In a separate bowl, beat the heavy whipping cream until stiff peaks form.
Use a rubber spatula to fold the whipped cream into the bowl with the sweetened condensed milk, whiskey and vanilla. You’ll want to add in the whipped cream a little at a time, folding in as you go until it’s all combined.
Optional – mix in some chocolate chips for a hint of chocolate!
Pour the ice cream mixture into a loaf pan.
Put the peanut butter into a microwave safe bowl and microwave for about 15-30 seconds, until melted and softened.
Drizzle the peanut butter on top of the ice cream.
4th of July is right around the corner and this Fireworks Ice Cream Brownie Sundae is a fantastic dessert to celebrate! Thick and fudgy red velvet brownies with a cheesecake swirl are topped with a festive ice cream that pops in your mouth. Scroll down for my recipe and more 4th of July ideas from my friends.
If you are coming over from my friend Donna at An Organized Season, welcome!!!! I loved all of her creative patriotic ideas! I hope you will stick around awhile and be sure to subscribe to the Our Tiny Nest Community!
Fireworks Ice Cream Brownie Sundae
For those of you who are local to Upstate New York, you probably agree with me that Stewart’s has the best ice cream around! In the summer, my boys love their fireworks ice cream, with the cherries and pop rocks so I decided to try making my own using my easy homemade no churn ice cream recipe.
This ice cream is perfect on it’s own served in a bowl or cone but I decided to serve it on top of my red velvet cheesecake brownies for a special patriotic treat! Everything can be easily made ahead of time so that you can just serve and enjoy your festivities!
Start by making the fireworks ice cream
For the ice cream:
Ingredients:
2 cups heavy whipping cream
14 oz sweetened condensed milk
1 tsp vanilla extract
dash of salt
1/2 jar of maraschino cherries, drained and chopped
1.) In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.
2.) In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt
3.) Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.
4.) Fold in the chopped cherries and pop rocks.
5.) Spoon into a loaf pan or pyrex container, cover and freeze.
Next prepare the Red Velvet Cheesecake Brownies
For the brownies:
1 cup butter
2 cups semisweet chocolate
1 1/2 cups granulated sugar
1 cup brown sugar, packed
6 eggs
2 Tablespoons red food coloring
1 Tablespoon vanilla extract
1 3/4 cups of flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
For the cheesecake filling:
16 oz of cream cheese, softened
1 cup granulated sugar
1/4 cup flour
2 eggs
1 teaspoon vanilla extract
Directions:
1.) Preheat the oven to 325 degrees F.
2.) Line a 9×13 inch baking pan with parchment paper or spray with non stick baking spray.
3.) Using a microwave safe bowl, combine the butter and chocolate and heat at 30 second intervals, stirring in between until it’s completely melted.
4.) Add the granulated, brown sugar and eggs and whisk until combined.
5.) Add the vanilla and red food coloring, whisking until combined.
6.) Next add the flour, cocoa, and salt, stirring until it is no longer lumpy and the color is perfectly red throughout.
7.) Scoop about 1 cup of batter and save for later. (You will use this to put on top).
8.) Spread the remaining batter into the baking pan.
9.) Prepare the cheesecake filling by creaming together the cream cheese and granulated sugar in a mixing bowl.
10.) Add in the flour and mix until well combined.
11.) Incorporate the eggs and vanilla extract mixing well.
12.) Spread the cheesecake batter on top of the red velvet brownie batter.
13.) Dollop the reserved red velvet brownie batter on top.
14.) Using a clean toothpick, swirl the layers back and forth to create a marbled look.
15.) Bake the brownies for about 45 minutes, the top should be shiny, and the edges slightly golden. The center may be a tad jiggly but that’s ok.
16.) Cover the pan with foil and refrigerate for a couple of hours.
To serve the Fireworks Ice Cream Brownie Sundaes
When ready to serve, I like to eat these red velvet cheesecake brownies chilled. They are so fudgy! Slice each brownie into squares and place on a plate or in a bowl. (I mean look how thick!!!)
Scoop the ice cream on top.
Add some sprinkles and enjoy!!!
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Fudgy red velvet brownies with a cheesecake swirl are topped with a fun red, white and blue homemade ice cream that pops in your mouth for a festive dessert for 4th of July, Memorial Day or Labor Day!The best part about this recipe is that everything can be easily prepped ahead of time so you can just serve and enjoy!
One of the things on our summer bucket listthis year was to make homemade ice cream. This recipe is for easy homemade no churn ice cream and the best part is the flavor options are endless! I did a little experimenting in the kitchen last weekend and put two flavor combinations to the test. I’m sharing them below.
Easy Homemade No Churn Ice Cream
The base for the ice cream is super simple with only 4 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract and salt. Once you have the base, you can add in whatever your taste buds desire to make different flavor combos. All you need is a loaf pan or these pyrex containers, no machine required.
In a large mixing bowl, beat the heavy whipping cream until stiff peaks start to form.
In a separate bowl, whisk together sweetened condensed milk, vanilla extract and salt
Gently fold in the sweetened condensed milk mixture into the heavy whipping cream until combined.
If serving plain vanilla ice cream, spoon into a bread loaf pan or glass container. Cover and freeze.
If making flavored ice cream, add in your mix-ins of choice and then follow step 4.
2 of my favorite flavor combinations are lemon blueberry and one that I named “Salty Mama”.
Lemon Blueberry
This one is just so refreshing and perfect for summer. Prepare the ice cream using the recipe above. Add in 1 cup of blueberries (I did mine whole but I would probably suggest quartered or mashed) and 1 tbsp lemon zest. Freeze as instructed. Prior to serving, top with some additional grated lemon zest to taste.
Salty Mama
This one is definitely richer! Peanut butter and nutella flavored topped with salty pretzels for the perfect sweet and salty combo.
Prepare the vanilla ice cream base. Using a mixer, mix in 1 cup of peanut butter and 1/2 cup of nutella until smooth. Freeze in your loaf pan or container. Prior to serving, top with crushed pretzels. Mmmmmm.
