No-Churn Peanut Butter Ice Cream with Chili Crunch Swirl Content

It’s no secret we love our Momofuku Chili Crunch with ice cream. This recipe transforms that idea with a simple no-churn peanut butter ice cream that you fill with spicy Chili Crunch swirls. Be sure to let it thaw slightly before scooping—it’ll make it creamier. 

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Add heavy whipping cream to a large bowl or stand mixer. Whisk by hand or with stand mixer until stiff peaks form. 

In a separate bowl, stir together sweetened condensed milk, peanut butter, and vanilla extract until smooth. Add about a quarter of the whipped cream and gently fold together. Add that mixture back to the whipped cream and again, gently fold together until it is evenly mixed. You want to try to keep as much air in the mixture as possible, which will help your ice cream stay creamy when frozen.

Transfer to a baking dish or loaf pan. Cover with plastic wrap, pressing down against the cream so it is fully sealed, and freeze for 3 hours. 

Remove from the freezer and top with Momofuku Chili Crunch and, using a knife, gently swirl the Chili Crunch into the ice cream, being careful not to overmix—you want swirls of Chili Crunch, not an even mixture. Re-cover with plastic wrap, pressing down against the cream until it is fully sealed again. 

Freeze for 3 more hours or overnight. Let it thaw for 10 minutes at room temperature before serving.