Prepare to have your taste buds transported to dessert paradise with this mind-blowing No Churn Muddy Buddy Ice Cream! Imagine the perfect blend of creamy, dreamy goodness meets the irresistible crunch of Chex cereal and the rich decadence of chocolate and peanut butter. No ice cream maker required, just pure culinary magic that will make you the dessert hero of any gathering. Get ready to dive into a frozen treat that's so easy to make, yet so incredibly delicious, it'll become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup peanut butter
- 1 cup chocolate chips
- 1 cup powdered sugar
- 1 cup Chex cereal
Instructions
- In a large mixing bowl, pour the heavy cream and whip using an electric mixer until stiff peaks form, creating a light and fluffy whipped cream texture. This should take approximately 3-4 minutes on medium-high speed.
- In a separate bowl, combine sweetened condensed milk and peanut butter. Whisk thoroughly until smooth and fully integrated, ensuring no lumps remain.
- Gently fold the whipped cream into the peanut butter and condensed milk mixture, using a spatula. Use a careful folding technique to maintain the air and volume of the whipped cream.
- Melt chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until completely smooth and glossy.
- Crush Chex cereal into small pieces, creating a crumbly texture that will provide crunch to the ice cream.
- Fold half of the crushed Chex cereal into the ice cream base, distributing evenly throughout the mixture.
- Transfer the mixture into a freezer-safe container, smoothing the top with a spatula.
- Drizzle melted chocolate over the surface and sprinkle remaining Chex cereal pieces.
- Dust the top with powdered sugar, creating a classic muddy buddy appearance.
- Cover the container with plastic wrap and freeze for 6-8 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Whipping Technique: When whipping the heavy cream, ensure your bowl and beaters are completely clean and cold. This helps create the fluffiest whipped cream possible.
- Folding Matters: When incorporating the whipped cream into the peanut butter mixture, use a gentle folding motion to preserve the air bubbles. This keeps your ice cream light and creamy.
- Chocolate Melting Hack: Melt chocolate in short intervals and stir between each to prevent burning. If you have a double boiler, that works even better for smooth chocolate.
- Freezing Pro Tip: For the best texture, cover the ice cream with plastic wrap directly touching the surface to prevent ice crystals from forming.
- Serving Suggestion: Let the ice cream sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
- Storage Tip: This ice cream can be stored in the freezer for up to 2 weeks in an airtight container, though we doubt it will last that long!
Nutrition Facts
Calories: 1375kcal
Carbohydrates: g
Protein: g
Fat: 96g
Saturated Fat: g
Cholesterol: 140mg
