No-Churn Peanut Butter, Bourbon & Oreo Ice Cream

I’m a little late to the whole no-churn ice cream trend that I see everywhere! I regret not giving in sooner and trying this method of creating my favorite dessert! I tested a raspberry cheesecake no-churn ice cream earlier this summer. I wasn’t impressed with it. If I weren’t impressed, for sure, you would not be! But with a bit more fiddling with the recipe and trading out ingredients, I created this No-Churn Peanut Butter, Bourbon & Oreo Ice Cream! Now, me likey! Ice cream + Booze= Happiness! Agreed?😉

A generous pour of some thick chocolate sauce never hurt the cause either!

If you don’t have an ice cream maker, or if you don’t want the hassle of making an ice cream base, waiting for it to chill and then waiting for it to churn, this recipe is for you, my friends! This method is so simple I’m going to find you making this year-round!

Here’s the ingredients you need to make No-Churn Peanut Butter, Bourbon & Oreo Ice Cream!

• Heavy Whipping Cream: {I recommend using a premium brand such as Horizon Organic or the like. Some heavy cream on the market is a bit watered down. I’ve had consistent success using organic brands!
• Sweetened Condensed Milk: You will find cans of it in the baking aisle of your local grocery store. Be sure to pick up sweetened condensed milk. Cans of evaporated milk (which are not sweet or syrupy) are stacked next to the condensed milk. If you accidentally grab the wrong can, the recipe is going to be a disappointment. I should lobby for the grocers of America to stop stacking them together. When I send Jeff to the store, he sees “milk” on the label and always grabs the evaporated!!!
• Creamy Peanut Butter { JIF is what I use! }
• Bourbon { I use Knob Creek‘s Smoked Maple Bourbon. I purchased a bottle of this for drinks at Thanksgiving last year, while it tends to be a bit sweet for cocktails, I find it to be delicious in desserts!}
• Instant Vanilla Pudding Mix: Buy a box of this and empty it into a small jar to store the leftovers and make it easier on yourself to measure! The mix helps to create a super creamy ice cream without any iciness!
• Ground Cayenne Pepper: I love adding this unexpected ingredient to desserts. It adds just a hint of heat that tempers sweetness beautifully. Cayenne is also lovely, paired with chocolate, because it brings out the decadent flavor of it!
• Ground Cinnamon: I grew up with a dessert-loving Mother {thank you, God!}, and she put cinnamon in everything! I find myself following her path and including this ingredient in practically every dessert I make. Cinnamon is also a spice that enhances the flavor of chocolate!
• Oreos!: Oreos are the best store-bought cookie on the planet! Toss them into a zip-lock bag and crush them with the bourbon bottle! It’s a great stress reliever! If you aren’t stress- free after doing that, take a swig of the bourbon! You’re welcome!

Let’s talk about making No-Churn Peanut Butter, Bourbon & Oreo Ice Cream!!

There are only 4 steps! {well, 5, if you count waiting patiently for this beauty to freeze!}

1. Blend the peanut butter, bourbon, sweetened condensed milk, sea salt, bourbon, spices, and pudding mix with either a hand mixer or stand mixer. Transfer the mixture to a large bowl.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the cold cream until firm peaks form. You’ll know you are there if you lift the whisk from the cream, and the peaks stand up, and the tips are a bit soft. If you go much further, you’ll end up with butter!
3. Gently fold the cream into the peanut butter mixture a little at a time.
4. When the cream is fully incorporated, gently stir in the Oreos. Transfer to a freezing vessel { I use an old metal loaf pan} and freeze for several hours or overnight!

I must tell you! Keep the whipping cream super cold until it’s time to whip it. You will get the maximum volume out of it!

And, if you want a little added fun, make some chocolate-dipped sugar cones! You can even dip them in some additional crushed Oreos, sprinkles, mini M & M’s, etc.! I bought sugar cones at the store and dipped them in a mixture of melted chocolate chips and coconut oil! Do you know those squirt bottles of “Magic Shell” in the ice cream aisle? This is like it, only a million times better! It sets up on ice cream, doesn’t break your teeth when you bite into it, and it is super chocolatey!!!

Well, that’s all I have to say about No-Churn Peanut Butter, Bourbon & Oreo Ice Cream! If you have questions about this recipe or any of them here on yumsandkisses.com, please do not hesitate to reach out to me either through email {yumsandkisses@gmail} or via a direct message on Instagram! I wish you and your family a safe and happy Labor Day weekend! Be sure to soak up some sunshine, drink some bourbon, and sleep in!

Here are more delicious recipes to enjoy this weekend!

• While we’re all about the bourbon today! Try Bourbon & Bacon Baked Beans! If you follow a vegetarian diet, omit the bacon and use a can of vegetarian prepared baked beans! Vegetarian or not, you’ll love this recipe!
• Jeff & I will be enjoying a few rounds of Strawberry, Black Pepper & Basil Cocktails, for sure!
• Eat some cake for breakfast! Blueberry Lemon Coffee Cake and/or Plum Coffee Cake is a delicious way to enjoy these last few weeks of summer fruits!
• Roasted Summer Pesto Potatoes are terrific for dinner or paired with morning eggs!
• Tomato & Mozzarella Tartines with Herb Mayo can be enjoyed for lunch or cut into small squares and served as an appetizer with drinks! If you consider yourself a klutz in the kitchen. Give this recipe a try! Toast some bread, stir some herbs and lemon zest into mayonnaise, slice some tomatoes and cheese, and you did it! I make this recipe a ton during the last few weeks of summer to use up all the tomatoes that seem to ripen at one time in our garden!

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