Tonight I’m heading out to a small music festival and I couldn’t be more excited. Last summer was actually the first year that I had ever been to a music festival that involved camping and staying overnight. As someone who is quite introverted, I was so nervous about going to a large place with tons of people I didn’t know, with my only escape being a little tent in the woods.
Knowing that I would be surrounded by noise all day and night (because the drums don’t let up until 7 or 8 in the morning) was exhausting just to think about. But all my fears slowly waned as I arrived and let the festival spirit overtake me. A music festival feels like you’re surrounded by all your best friends, and everyone is in the best mood. Dancing barefoot to obscure music by the light of the moon is a memory I’ll never forget. And I’m about to make some more of those.
I’ve been planning easy camping meals all week, and though ice cream doesn’t fall on the list due to its melty capacity, chances are I’ll be enjoying this one on the drive out. Food blogs are exploding with no-churn ice cream, it’s the new fad, but I hesitate to call it that because I don’t think it’ll ever become unpopular. The ease at which you can make foolproof, scoopable straight from the freezer ice-cream at home is incredible.
I’d never had Reese Puffs cereal until this ice cream, but now I’m hooked. When you take a bite of the frozen cereal, encapsulated by the creamy peanut butter ice cream, its softened texture will taste almost like a gummy treat. Reese Puffs ice cream would be a fun recipe to make with your little ones, too, because they get to hold the mixer and experienced baker’s power tools, which to a 6-year-old is F-U-N. Enjoy
4.5 from 2 reviews Print No-Churn Reese Puffs Ice Cream Author: PaletteDining Prep time: 20 mins Total time: 20 mins Yield: serves 8-10 Ingredients
- 300 ml can sweeten condensed milk
- ¼ cup peanut butter
- 1 pint (2 cups) whipping cream
- 1½ cups Reese Puffs cereal
- In a medium-sized mixing bowl, add the whipped cream and mix using a handheld or upright mixer until stiff peaks form (about 5 minutes).
- Warm up the peanut butter in the microwave for about 30 seconds and drizzle over the whipped cream. Fold the mixture to swirl and combine.
- Fold in the sweetened condensed milk. Fold in the Reese Puffs. Cover the bowl with plastic wrap and freeze overnight. The ice cream can be served immediately from the fridge, as it doesn’t freeze rock solid.