Chocolate Peanut Butter Ice Cream is creamy homemade chocolate ice cream with peanut butter swirled in, topped with peanut butter cups. No one will believe that it is no-churn ice cream with no special equipment needed!
Chocolate Peanut Butter Ice Cream
There is something so delicious (and scientific) about the love for a chocolate and peanut butter combination. And, believe me, I have made my share of treats with those flavors. This ice cream, however, is right up there with one of my favorites! It starts with my chocolate ice cream (which you need to try, too). And then, I swirled in some melted peanut butter and served it garnished with peanut butter cups. Oh, and a pro-tip would be to add some more melted peanut butter on top! You’re welcome!
Ice Cream Ingredients
Sweetened Condensed Milk: Using an entire can of sweetened condensed milk has a huge effect on the ice cream’s creaminess. It is richer and creamier than regular milk which helps make the ice cream have such a luxurious texture. It also has added sugar to sweeten up the treat, too. Be careful not to use evaporated milk; they are different.
Cocoa: For a richer and darker chocolate ice cream, I used Dutch-processed cocoa. You could get away with using regular unsweetened cocoa, too.
Peanut Butter: I used creamy peanut butter. However, you could use crunchy peanut butter, too. And, don’t forget to have enough to melt for the topping.
Peanut Butter Cups: Just like extra peanut butter is optional for the topping, so are peanut butter cups. But, it just adds a little more chocolate and peanut butter to the mix.
How to Add Peanut Butter to Ice Cream
When you are ready to add the peanut butter to the ice cream, first, melt the peanut butter in the microwave. Next, pour about half of the chocolate ice cream into the chilled loaf pan. Then, drizzle half of the melted peanut butter on top of the ice cream.
Top with the rest of the chocolate ice cream, followed by drizzling the remaining melted peanut butter. Finally, use a kitchen knife or wooden skewer to swirl the peanut butter into the ice cream.
How to Store No-Churn Ice Cream
Yes, there are fancy and specific ice cream containers you could buy, but you could also use containers you have on hand. Here are some options:
- Freezer-safe container
- An old ice cream bucket (Just be sure to wash it out well and place a layer of plastic wrap on the top of the ice cream before adding the lid.)
- A loaf pan (like the one in which you chilled the batch of ice cream) However, be sure to cover it with plastic wrap if you are going to keep it in the pan.
- Pie plate–Again, just be sure to cover the top of the ice cream with plastic wrap.
How Long does No-Churn Ice Cream Last?
The ice cream should be stored near the back of the freezer and will last a couple of months. If you notice any freezer burn, it’s a good time to toss it. However, I can almost guarantee that the ice cream will not last more than a few days!
Chocolate Peanut Butter Ice Cream
- 2 cups (476 g) heavy whipping cream
- ¾ cup (136.5 g) semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- ⅓ cup (39 g) Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (258 g) creamy peanut butter
- ½ cup peanut butter cups, chopped, for garnish
- ½ cup peanut butter, warmed (optional)
- Place a 9×5-inch loaf pan in the freezer to chill.
- To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed. Then, gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely! Set it aside.
- In a medium, microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between until creamy. Add sweetened condensed milk, cocoa powder, vanilla, salt, and 1 cup of whipped cream.
- Gently fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
- In a medium, microwave-safe bowl, melt the peanut butter in 30-second increments, stirring in between until creamy.
- Pour half of the chocolate ice cream mixture into the chilled pan, drizzle on half of the peanut butter, top with the remaining ice cream, peanut butter, and then peanut butter cups. Swirl with a knife and freeze for at least 5 hours, or until fully set up, before serving.
- Garnish with warmed peanut butter if using.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.