Summer is the perfect time to indulge in a rich and creamy dessert, and what better way to cool down than with a scoop of homemade Peanut Butter Espresso Fudge Ice Cream? This decadent treat combines the nutty flavor of peanut butter with the boldness of espresso, all swirled together with luscious chocolate fudge. Not only is it a delightful combination of flavors, but it’s also a no-churn recipe that makes it accessible for everyone.
Ingredients
Scale:
2 cups heavy cream
1 cup sweetened condensed milk
1 cup creamy peanut butter
1 tablespoon vanilla extract
2 tablespoons instant espresso powder
2 tablespoons hot water
1 cup chocolate fudge sauce (store-bought or homemade)
Instructions
In a large mixing bowl, combine the heavy cream and sweetened condensed milk. Using an electric mixer, beat the mixture on medium speed until it reaches soft peaks, about 3-4 minutes.
In a separate bowl, mix the peanut butter and vanilla extract until smooth. Gently fold the peanut butter mixture into the whipped cream mixture.
In another small bowl, dissolve the espresso powder in hot water, stirring until fully dissolved. Fold the espresso mixture into the ice cream base until evenly combined.
Transfer half of the ice cream mixture to a freezer-safe container. Drizzle half of the chocolate fudge sauce over the top. Use a knife or skewer to gently swirl the fudge into the mixture.
Repeat the layering process with the remaining ice cream and fudge.
Cover the container with a lid or plastic wrap, then freeze for at least 4-6 hours or until firm.
