This creamy No Churn Peanut Butter Chocolate Ice Cream is a decadent treat that’s incredibly easy to make. If you’re a peanut butter chocolate fan, this homemade ice cream recipe is for you.
If I asked you which candy on Halloween you reach for first, which one would it be?
Or if you’re craving a treat and candy is top of mind, which one can you not resist?
For me, often, it’s chocolate peanut butter cups!
Especially when they’re in mini form. Somehow, I can conveniently forget how many of those little chocolate cups have disappeared. Happy smile.
And when you combine those delicious morsels of chocolaty goodness with creamy, vanilla-y ice cream; then drizzle it with more chocolate… it becomes a little scoop of heaven.
Here’s what I love about those little scoops of heaven:
No Churn Peanut Butter Chocolate Ice Cream
There is no way to confine every wonderful thing about homemade ice cream in 3 bullet points, but here’s a try:
- 5 minutes of active time, with timeout in the freezer, delivers a homemade ice cream that store-bought can’t touch.
- Creamy base of vanilla flavored ice cream with swirls of peanut butter and chocolate.
- No churn ice creams is so easy to make without an ice cream machine.
Peanut Butter Chocolate Ice Cream Ingredients
With 6 simple ingredients, this homemade ice cream can be ready and waiting in your freezer. Specific measurements are in the recipe card below.
- Mini chocolate peanut butter cups
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Creamy peanut butter
- Chocolate sauce (homemade or store-bought)
As mentioned, an ice cream machine is not needed to make this delicious treat. However, you will need a mixing bowl, an electric mixer, a spatula, and a metal loaf or homemade ice cream container.
I’ve used both a metal loaf pan as well a new homemade ice cream container I recently bought at Crate and Barrel. I love that container! It’s convenient storage with its own top, no need for plastic wrap, and makes beautiful scoops with a long and deep surface. I’ve linked it in the recipe card below, but you can also take a look here.
How to Make No Churn Peanut Butter Chocolate Ice Cream
This homemade ice cream recipe is so simple, anyone can make it!
Chill the metal loaf pan in the freezer while making the ice cream. Chop the chocolate peanut butter cups and reserve a few to sprinkle on the top before freezing.
Step 1: Beat the Cream
With an electric mixer, beat the heavy whipping cream until soft peaks form. In a separate bowl, combine the sweetened condensed milk, vanilla, and creamy peanut butter.
Step 2: Combine the Peanut Butter and Cream
With a spatula, fold in the peanut butter condensed milk mixture and chopped peanut butter cups until just combined.
Step 3: Preparing the Ice Cream
Transfer the ice cream mixture into the chilled loaf pan or another ice cream container.
Step 4: Marbeling the Chocolate
Drizzle the top with chocolate sauce and using a knife, swirl it into the ice cream to get a marbled look. Sprinkle the top with reserved peanut butter cups, cover, and freeze for 5 to 6 hours or until desired consistency is reached.
Peanut Butter Chocolate Ice Cream FAQ’s:
You can serve it in a cone, or scooped into an ice cream dish. For a delicious twist, crust additional chocolate peanut butter cups over the top. Or even, drizzle warmed peanut butter over the top. Now we’re getting decadent!
In the recipe, I’ve listed the measurement at 1/4 cup. However, that is an estimate. Most of the time, I eyeball the amount before swirling it into the pre-frozen ice cream. If you love chocolate, add more, or reduce it as desired.
I like to freeze the homemade ice cream for 5 to 6 hours at a minimum before serving. Some of that depends on the container you are using.
No churn ice cream can last at least a month in the freezer if properly stored. Keep it tightly sealed to avoid freezer burn.
Recipe You’ll Also Want to Try
- 15 mini chocolate peanut butter cups, chopped
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 1/4 cup chocolate sauce (eyeball the amount for swirling)*
- If using a metal loaf pan, place it in the freezer to chill while you're making the ice cream and reserve a few chopped peanut butter chips to sprinkle on top of the ice cream.
- With a hand mixer, beat the heavy whipping cream until soft peaks form. In a separate bowl, combine peanut butter, sweetened condensed milk, and vanilla.
- With a spatula, fold in the peanut butter mixture until just combined. Then fold in the chopped peanut butter cups.
- Transfer the ice cream mixture into the chilled loaf pan or another ice cream container. Drizzle the top with chocolate sauce and using a knife, swirl it into the ice cream to get a marbled look. Sprinkle the top with reserved peanut butter chips.
- Cover and freeze for 5 to 6 hours or until desired consistency is reached.
- In the recipe, I've specified 1/4 cup of chocolate sauce. Most of the time, I eyeball this amount. Increase the amount if you want it more chocolaty.
How Long Does the Ice Cream Keep?
- It's best if stored in an airtight container for up to 1 month.