Boozy Peanut Butter Banana Ice Cream Recipe

I had the best time making these recipes for our flatbread and boozy ice cream party. My brother, Jackson, was my taste tester. This recipe is easy to make and great to have on hand for last-minute get togethers. The combo of peanut butter and banana is one of my favorites for ice cream. This recipe was part of my ice cream tray, check out that post here.

1 can Sweetened Condensed Milk

1 cup Jackson Morgan Southern Cream in banana pudding

4 tablespoons Creamy Peanut Butter

1 cup Heavy Whipping Cream

Mini Peanut Butter Cups, optional garnish

Directions:

Place the bowl of an electric kitchen mixer along with the whisk attachment in the freezer for 20 minutes while you gather your ingredients. In the mixer bowl, add heavy whipping cream and mix on medium-high speed until stiff peaks start to form about three minutes. Then add Jackson Morgan Southern Cream in banana pudding and whisk another minute.

Next, pour in sweetened condensed milk and peanut butter. Add ice cream mixture to an airtight container and place in the freezer. After the ice cream has been in the freezer for a few hours and hardened, top with mini peanut butter cups and place back in the freezer overnight, optional.

Notes:

Depending on your taste preference, you may want to add more or less of the peanut butter. I found natural peanut butter easier to mix in the ice cream.

Please sip responsibly. All images Melissa Haithcock for Jackson Morgan Southern Cream.