No-Churn Vanilla Bean Ice Cream and Malted Chocolate Peanut Butter Ice Cream Recipes

One recipe shows how to make a no‑churn vanilla bean ice cream using heavy cream, sweetened condensed milk, vanilla bean paste and honey, with optional vegan substitutes for dairy and honey. The mixture is blended, frozen, and served without an ice‑cream maker.

The second recipe creates a malted chocolate peanut butter ice cream. It blends milk, heavy cream, sugar, malted milk powder and egg yolks into a custard, adds melted dark chocolate, chills the base, then churns it before layering in peanut butter and a pinch of flaky salt for texture and flavor.