Reese Peanut Butter Cup No Churn Ice Cream - Glen And Friends Cooking

[@swc2019]

Your approach to cooking is so refreshing! This is cooking for real life: adapting on the fly, measurements are just a guide, beaters and spatulas are for licking! And your happy dance! Thank you for such wonderful, inspiring vedeos!

[@OrionFyre]

That's one of the biggest reasons I love Glen. "It's going to be O.K." when he knows the puritanical purists will come in and start screaming about 'the right way' to do things or about how "that's not REAL mexican/italian/chinese" Blah blah blah. I've got friends and coworkers who are terrified to cook because of that b.s. They're always amazed how comfortable I am in the kitchen. It's going to be O.K.

[@sheila4782]

I do the same thing I lick the beaters

[@winkieandleah]

And for someone who hates precise recipes and adapts nearly every recipe I use to what I have, Glen is inspirational for that precise reason.

[@DavidHall-ge6nn]

The cook gets to lick the beaters. And the spatula. It's a rule. At least in my house.

[@brenthooton3412]

This series has been a game changer. My kids and I made "cookies and cream" ice cream last weekend using your technique. We used vanilla instead of the liqueur, and crushed half a bag of oreos. It was great! And yes, you do need more add-ins than you think you do. We thought half a bag of oreos was too much but it was perfect. Only downside: hard to scoop after half a week. May have to whip the cream a little longer. (or eat it before half a week is up... which shouldn't be a problem)

[@Sorcerers_Apprentice]

I find stirring up the ice cream after a couple hours in the fridge a few times to work in more air and break up the ice crystals makes it softer and easier to scoop.

[@Ottawa411]

Happy Canada Day Glen and Friends!!! I hope that you and your better half are doing well today.

[@MossTheBoss]

This was the one I was waiting for. I have a serious weakness when it comes to peanut butter and this recipe did not disappoint. I'd sit on my couch with that entire container and a spoon and not regret a single moment!

[@erich.5326]

I really like that this series spotlights the science of how ice cream works - invert sugars, alcohol content, etc. As a chemist, though, I was a little doubtful that the alcohol content from vanilla or liqueur would make an appreciable difference. This is not meant as a criticism at all, I think these videos do a great job overall, but I did some math for those curious: 2tbsp (30mL) of 14% choc liqueur in this recipe works out to a final alcohol concentration of 0.4% in the liquid mixture. We can use freezing point depression as an indicator for how much this might affect the crystallization process for water. This measure is why you can put spirits like vodka in the freezer and they stay liquid - the alcohol content of 40% or so makes them freeze at -23C or -10F, much lower than pure water. Alcohol content of just 0.4% though is a freezing point depression of just -0.16C, which I don't think is enough to make a noticeable difference. All that goes to say that while the liqueur definitely adds flavor, you can very likely omit or swap it without affecting the texture of your ice cream.

[@rubyirene2500]

I know you commented this last year, so I hope you see this question. Since you're into the science, I hope you know the answer. If I use vanilla to make vanilla flavor, will the alcohol make it suitable for children? I know when we bake with vanilla, the alcohol is cooked (or something like that), away. Glen said, that 1 tablespoon of vanilla is 40% alcohol. I just don't want to get my grand children drunk. LOL.. Thank you for your reply, if you see this.

[@miked543]

I love all the no churn ice cream recipes Glen! Please keep them coming 🙏🤤🙂

[@pattynabozny1503]

Happy Canada Day to all our lovely friends up north! Thanks for another winning recipe.

[@dennybyrne5773]

I used a caramel sauce typically used for flavour coffees and incorporated it into the base to make a caramel ripple. Tasted great

[@davidlogan8152]

I have a bad malted milk habit that goes back to a malted milk bar that was located in the basement of Freeman's department store in Ottawa back in the early 60's; so I grabbed your ideas from this and the Coffee Crisp vid and threw together Horlick's Malted Milk Powder, Maltesers, Fry's Cacoa powder and white Creme de Cocoa liqueur with the condensed milk...I'm in malted milk ice cream heaven. Thanks for everything you and Jules get up to in the kitchen.

[@bobreid5079]

Happy Canada day everyone. I am so happy you released a video today. I just recently started binge watching and this is the most Canadian channel ever. If you wanted to up the Cancon you would have to do the show with a Mountie and a moose. Thanks for the great content.

[@richardmassoth8237]

This recipe reminds me of two things from 1982 (40 years ago): ET (and the Reese's pieces) and the Devo song "You Must Whip It". This is a fun ice cream, even if I cannot have peanuts any longer. Thanks for the nostalgia flash-back.

[@kimberlyadams6613]

I made the no- churn vanilla ice cream for the first time yesterday and served it guests for dessert at a dinner party. It was beyond phenomenal! Thanks for starting this ice cream series- I am totally going to be making the Reese’s Peanut Butter Cup version soon!!

[@catherinemaltais2562]

Made my second batch of no-churn ice cream this morning. I wanted a very mapley maple walnut this time, so I made maple condensed milk from evaporated milk and maple syrup and chilled it before making the ice cream. 1 can eval. milk, 3/4 cup maple syrup, 1/4 cup granulated sugar, simmered for about an hour until thick. I got nervous when the milk solids started to separate out. When the volume looked about right, I took it off the heat and used the immersion blender to recombine. It quickly became smooth. Put it in the fridge for a couple hours then followed your basic instructions. (I only used about 2/3 of the maple condensed milk to approximate a can of regular condensed milk). Stirred in maple glazed walnut pieces. It is SO GOOD! Thank you for the inspiration.

[@lh824]

Another winner! Bet almond butter with chopped Almond Roca (or crushed amaretti cookies) and a splash of Amaretto might work too! I love your inspirations - thank you! 👍

[@TheKegtwo]

I lost a third of my tongue to oral cancer, so I am somewhat jealous that you can 1. lick the spoon, and 2. enjoy all taste sensations. I appreciate your entertaining content.

[@murlthomas2243]

I love peanut butter, and I love orange! You checked half my boxes today for a great summer! Love your show!

[@kehlarr5525]

My favorite ice cream of all time is rum cherry. Cherry & chocolate chunk would be a fun flavor to try.

[@docink6175]

I love the magic peanut butter jar, you put it under the counter and it popped up on top in a blink

[@ccwest87]

Made this today and chose to add a shot glass' worth of praline liqueur. Absolute perfection!! Thank you for posting these, and we can't wait to see the next one!

[@teresasanders4371]

Had no reeses cups but just used chopped chocolate chips. The best ice creme I've ever had! Beats store bought ice cream hands down.

[@kimsuenkens4818]

Made this recipe and was shocked by how well it turned out. Definitely recommend going more toward 3 cups of heavy cream to 1 can of sweetened condensed milk!

[@robine6337]

My family loved your recipe. I added a failed white cake yum

[@blatololo]

I’m a sucker for Reese‘s, I love the flexibility of the recipe base! I will certainly be exploring new flavors and add ins to make some exciting as we can scream

[@snowsam6563]

There is nothing better than the end of video and all the mmmmmmm's and dips of oks, lol....makes me so happy !

[@amyfreedomluvr5277]

YUM!!! Perfect timing for the holiday weekend! Thank you!

[@sheila4782]

I am so excited to to attempt this my husband and I just finished watching the peanut butter no churn ice cream and I'm definitely going to attempt this one.

[@chrisparent4660]

Used this method to make chocolate orange ice cream. Melted 10 oz. bittersweet chocolate into the condensed milk and added 1 tablespoon of orange extract at the end. Absolutely decadent!

[@mikezimmermann89]

I suggested this flavor a few minutes ago.. should’ve read deeper into the comments before typing. THANKS for providing your measurements… I’ll be trying this soon.

[@mikezimmermann89]

I’m not Canadian, nor do I live in Canada but, you are and you do so what the heck… Happy Canada Day! On the matter of ice cream flavors, here’s a suggestion to tinker with - Orange and Dark Chocolate. A local shop used to make that and I LOVED it.

[@lmclasen]

You two are so happy and pleasant...must be because you live up in Canada! Thanks for the great videos! Oh - and Happy Canada Day!

[@phyllisreinking4208]

I’m a peanut butter fanatic! What a wonderful recipe - thanks Glen!

[@georginashanti4605]

Thank you for the scientific explanation. It's helpful to know about the function of the ingredients, like at culinary school. Most recipes and videos don't give you this type of information. 💛💚💛

[@e.urbach7780]

I made some peppermint stick ice cream last night with your base recipe, and I would say that it worked well! I used 1 teaspoon of vanilla and 1 teaspoon of peppermint extract for the flavoring, 3 drops of red food coloring, and a bag (about 2 cups) of crushed peppermint candies as the mix-in. The texture, even after being in the freezer overnight, was softer than I would like, but still very creamy and smooth. The flavor was good, although I could taste a "cooked" flavor from the condensed milk, and it was too sweet for my taste, but the whole thing was so easy to make! I will definitely be making it again, with a few alterations: half or maybe 2/3 of a can of condensed milk to 2 cups of cream should correct the sweetness, lessen the "cooked" flavor coming through, and enable the texture to be firmer (it was barely scoopable even after 8+ hours in the freezer, in a pre-chilled container); I will also be adding an extra 1/2 to 1 teaspoon of peppermint extract because I like an intense peppermint flavor in ice cream. *edited to add: my mistake, I used the Taste Of Home recipe, which is the same ingredients in the same amounts ... except their recipe calls for 2 cups of whipping cream to 1 can of condensed milk! Your recipe with 3 cups of whipping cream would work better next time.

[@sundarpichai940]

The "too sweet" part is just one of the trade offs of the no-churn method. As he discussed at the start of the video, a big reason why all of this works is because there's so little water so you don't have to worry about big ice crystals forming. But of course, the trade off is that you're making something really sweet. From the comments, people don't seem to mind, but I definitely find ice creams like this unpalatable.

[@EastSider48215]

I’m loving this series!

[@missy4663]

An easy recipe that I will happily attempt!

[@sydneygoyette5403]

Another good one! I saw a recipe for a cotton candy no churn ice cream! I’d love to see you try out something a little more “out there” or a fruit-based flavor.

[@anthonydolio8118]

I like anything with peanut butter. Thanks.

[@walterco7701]

Yum! I once did a no churn with a homemade blueberry pie filling and homemade graham cracker crumbles for a blueberry cheesecake. I should get back into making my own treats, thanks for inspiring me.

[@d.parker7716]

I just made a strawberry peanut butter using your method and it was delicious!!! Thank you

[@SuperLQQK]

Boy I hope this series includes a dole whip version. I made a chocolate ripple version and it was delicious.

[@georginashanti4605]

The end product looks Amazing 😍

[@robviousobviously5757]

I believe that I am going to have to make this one.. it hits all my weaknesses

[@emilytandy8365]

After watching your last video I made peanut butter ice cream with crushed oreos! It was amazing!

[@heidiedelman6840]

I need to try this!! I love peanut butter ice cream.

[@michellechoate1976]

I made this to use in an ice cream pie. Delicious!

[@bearmonarch]

Happy Canada Day to you and yours.

[@garret_thorne]

Happy belated Canada Day to you both! Excited to try this one, this weekend.

[@draig2614]

Me, watching the Coffee Crisp Ice Cream recipe a couple of weeks ago: I wonder how I could adapt this recipe for peanut butter cups? (What my brain came up with was almost exactly what you did here! This may be the recipe that gets me to try making no-churn ice cream.)

[@vryusvin3905]

I swear, Glen could bring out a 10th-dimensional nut dish and have the perfect cover for it. Amazing :)

[@amyeagleton697]

This looks really good!

[@artemisparabellum2878]

I made this today and it turned out great! It was fun and so easy. It really impressed at our lil' family dinner tonight.The texture is fabulous, definitely going to make more flavors. :)

[@ericcurl581]

I made this today and oh my it's so good

[@teesiemom]

I would love one with browned butter and toasted pecans! There is a praline liqueur that would work for the alcohol part. Would like a maple and toasted walnut. Not sure what liqueur would go with that, but I guess vanilla extract would work. Any ideas? Love the videos, Glen!

[@ronc9743]

Ok you convinced me to try that. I just happen to have all the ingredients on hand. I'll give the fancy ice cream maker a rest.

[@ThixWhix]

Glen probably goes autopilot when explaining the science of the ingredients for no churn ice cream by now

[@digitaldevice]

We have made chocolate chip with your method and it turned out great our next flavor is going to be Pink Squirrel, like the cocktail. We have made Pink Squirrel ice cream before but not this method.

[@joereedmusic9853]

Fresh Ripe Peaches would be wonderful, coarsely chopped.

[@Behold_I_am_Egg]

I'm allergic to peanuts, but you make that flavor sound so good that I'll have to make it vegan and with sunbutter and sunbutter cups instead. :) I may even swirl in some fudge sauce, since moosetracks always used to be my favorite flavor of icecream. :) Thanks for all the fun ideas!

[@ReibahDarling]

Happy Canada Day

[@rkatufus]

Will try this one but using vanilla instead of liqueur

[@JoseAguilar-rv7dr]

My favorite 😋😋😋😋😋

[@NRajah]

Looks great. Considering you eat all the food you make how do you both stay so slim?

[@The007038]

As an anaphylaxic. That looks so good it's deadly 😂

[@e.urbach7780]

I'm also allergic to peanut butter, but I would make this with sunbutter and mini chocolate chips!

[@The007038]

@@e.urbach7780 Not sure if we have that in Australia. Sunbutter here is a brand of sunscreen

[@jaw2112]

Can you do a take on no churn Apple Pie Ice Cream? Only a suggestion 👍🏻🇬🇧

[@glennaa11]

Made this last night. It's really good but maybe a little too sweet for me. I only had 2 cups of cream though so maybe more cream would dilute that a bit. I think I need a deeper bowl because whipping the cream threw it out all over the place.

[@sandracarreiro7077]

Hi Glen. This is a must try for sure. Just an fyi in your description you put 3 tbsps of peanut butter but in the video you put 3 tbsps of chocolate liqueur and 1 large dollop of peanut butter. Just checking. Thanks 😊

[@digitaldevice]

Pink Squirrel Cocktail - No Churn Ice Cream turned out great. The same method, just add below. 1/4 cup crème de noyaux liqueur - Tempus Fugit is the best or similar 1/4 cup crème de cacao liqueur - Tempus Fugit is the best or similar On the top, I sprinkled mini chocolate chip and halved maraschino cherries 😋

[@kathleenh3975]

Happy Canada Day!

[@robine6337]

I can’t quit making ice cream! Luckily I can share it with many and not gain weight!

[@trevorkenny]

I need to do this one.

[@bokkenka]

If you need any help eating all these ice creams so you can make more for the series, let me know. :)

[@TimeToPolka]

Love and hate the series. Being lactose intolerance it is like the forbidden fruit. Looks so tempting but it would make me sooooo sick. I have had some success with coconut based frozen concoctions, but there is nothing like real ice cream. Keep up the good work.

[@tammaragill9347]

YUM!

[@texasceechelle]

Thanks! Do you have low or no sugar recipes?

[@Astorath_the_Grim]

Happy Canada day bud!

[@カフェ王子と愉快な仲間たち]

めちゃくちゃ美味そうやな。

[@rogerrabt]

From the Borden New Magic cookbook, condensed milk can be whipped if it's cold. Would it make it lighter if the condensed milk were refrigerated & whipped before adding it in?

[@ReibahDarling]

🧐 Hmmm. I wonder

[@CowboyBebop444]

Awesomeness

[@keab42]

Could you do a recipe for Tiger Tail ice cream, or some sorbets?

[@BlackFrostQueen]

Seriously, one of my favorite flavors ever! Roughly what's the ratio of whipping cream to condensed milk supposed to be?

[@nataliestanchevski4628]

2.5:1 whipping cream to condensed milk (750ml whipping cream and 300ml condensed milk) if I did the math right lol.

[@BlackFrostQueen]

@@nataliestanchevski4628 Thank you!

[@dennybyrne5773]

Glen, I saw condensed coconut milk in the store the other day….do you think that would work for no churn recipe?

[@sundarpichai940]

I don't think so. Condensed coconut milk has way more fat than sweetened condensed milk and zero protein. It would make a better replacement for the cream than the milk.

[@farmercurt95]

Since you didn't have a pre-chilled container, did it take longer for it to freeze?

[@hectic6981]

I have been following the series and it occurred to me, if we are trying to introduce air to fluff up the mixture so there are smaller ice crystals, would it make sence to instead use evaporated milk and then add the sugar in. I can to this idea by realizing that you can't really whip condensed milk, but you can indeed whip evaporated milk, although it's not as stable as real whipped cream, it does hold its peaks for a while. Perhaps it is an experiment you'd want to try at some point.

[@mikaelatraub692]

Ooh can you do a fruit ice cream like mango or something?

[@ludingtonian584]

Does Hershey still make chocolate syrup in tins? Decades ago we used to use it to make chocolate milk. A good slug of that might be a way to really amp up the chocolate part of the combo.

[@e.urbach7780]

I've only seen Hershey's syrup in plastic squeeze bottles lately, but I remember the tins from my childhood, and the syrup still tastes the same.

[@jonbedet]

I laughed when you said "Just like the nut..." realised, smiled and corrected it to "Just like the cookie butter." 😂

[@tjs114]

I'm sure you already made this video when the cookie butter one was posted but I will say, "See! That's just what I said!" Regarding the peanut butter. Now that that's out of the way, I've found that if you put a layer of 'crushed/chopped' whatever additive you're using on the top of the ice cream while letting it setup, you usually end up with enough 'stuff' mixed in.

[@CharlottePrattWilson]

I want one of those “jugs “ with a top. When you went to lick the spatula, I laughed thinking you would have to get out a clean one! But then you put on the blue top.😁

[@davidpaul6822]

Hey Glen, when you put out the last one in this series I made a version of this. My only issue was I think it needed salt, I'm wondering if anyone thinks that will effect these recipes?

[@austin2842]

Doin it!

[@heatherlinton5057]

That should be absolutely delicious. However I am a slave to chocolate icecream, do you have a recipe for that Glen? 😁😜🇿🇦

[@JCinLapel]

I am hoping for a Cake batter Ice-cream some time and if you do please so a chocolate and white swilled lol

[@asser2022]

How would one do a berry/fruit variant? Aromas and freeze dried ingredients? I guess fresh or frozen fruits and berries would introduce too much water into the mix?

[@kellybryson7754]

Yummy

[@nonetheweisser]

Guess I know what I'm making this weekend! I'd be interested to know how easy/difficult it would be to make a soda/pop ice cream. I guess you'd need to boil out the water of the pop but the sugar might make it too sweet. But the flavor would be good.

[@luminousmoon86]

I doubt it'd be too sweet. Keep in mind that things taste less sweet when they are frozen. This is why if you've ever eaten fully melted ice cream that has come to room temperature, it's almost sickeningly sweet. They add a lot of sugar to the unfinished product knowing that when it's frozen you'll be able to taste a lot less of the sweetness.

[@MeMe-Moi]

Depending on the soda flavor you are going for, I have seen flavor extracts for things like cola and root beer. That may be an option too.

[@marzeezee]

There are easy recipes for ice cream made with soda. I regularly made orange soda ice cream for my PreK students on “graduation” day.

[@cindymichaud7111]

yummmmm😃😃😃😋😋😋♥♥♥

[@gregdunn460]

If you freeze your ‘adding’ prior to mixing them you will find they don’t break down as much!

[@asquithmainlines699]

Happy Canada Day everybody!🇨🇦🇨🇦🇨🇦

[@virginiaf.5764]

Hey Glen, I'm wondering if you have noticed that this ice cream seems to melt a little bit faster than store-bought ice cream? At least that's the experience I've had with the ones I've made. I'm just wondering if it's the nature of no churn ice cream. Do you find that's the case with your batches?

[@joshuawarner1437]

I too found that to be the case. But they haven’t been melting so fast that it’s an issue

[@jannyleigh4669]

OMG, i hate you! I finally made this ice cream w fresh texas peaches from my tree. Its amazingly good. Im going to weigh 300 lbs b4 the summers over. Lol. Thanks!

[@markgaudry7549]

It is Canada Day and you made peanut butter cup ice cream. I might have gone with maple walnut today and saved the peanut butter cup for the fourth of July. Keeping all the patriotic vibes lined up properly.