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Chocolate Peanut Butter Ice Cream

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If you like the Häagen-Dazs version, you are going to LOVE this super easy no churn chocolate peanut butter ice cream recipe. It can fool even the most seasoned ice cream connoisseurs! All you need is six common ingredients and a bit of time.
Prep Time: 19 minutes
Freezing Time: 8 hours
Total Time: 8 hours 19 minutes
The inside of a scooped tub of chocolate peanut butter ice cream.

No ice cream maker? No problem! Making ice cream at home has never been easier and this recipe for chocolate peanut butter ice cream is a great place to start.

I mix smooth peanut butter with powdered sugar to make it taste like the inside of a peanut butter cup. Yes, it’s added sugar, but this is ice cream we’re talking about.

The chocolate base is ridiculously simple. Add everything to a bowl and mix until fluffy. That’s it! No cooking and no scrambled egg bits. Just try and stop yourself from making this recipe all summer long!

Not a fan of chocolate? Try my gorgeous, sunshiny, no-churn lemon curd ice cream instead.

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💞 Why You’ll Love This Recipe

✔️ It takes minutes to prepare (plus freezing time).
✔️ Only 6 basic (and common!) ingredients.
✔️ Tastes as good or better than any store-bought version.

📋 Ingredients

Ingredients to make chocolate peanut butter ice cream.

Ingredient Notes

  • Peanut Butter—I use Kraft Smooth (not sponsored) which already has sugar in it. I haven’t tested this recipe with natural peanut butter.
  • Powdered Sugar—This is also called icing sugar or confectioner’s sugar.
  • 35% Whipping Cream—Sometimes called heavy cream.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.

Ingredient Substitutions

  • Peanut Butter—You can use smooth or crunchy peanut butter.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

👩‍🍳 How To Make Chocolate Peanut Butter Ice Cream

STEP 1—Mix the peanut butter and powdered sugar together in a bowl. Set aside.

STEP 2—Add the whipping cream, condensed milk, cocoa powder, and salt to a mixing bowl.

Step-by-step process shots 1 & 2.

STEP 3—Mix on low speed until the cocoa powder is pretty much mixed in.

STEP 4—Switch to medium-high speed and mix until the chocolate base is light and fluffy, and you can see the tracks of the mixer.

Step-by-step process shots 3 & 4.

STEP 5—Layer the chocolate batter with chunks of peanut butter in an insulated ice cream tub.

STEP 6—Cover and freeze for 8 hours or overnight before scooping and serving.

Step-by-step process shots 5 & 6.

🗣 Expert Tips

1. For extra richness, mix ½ cup (90g) melted chocolate in the chocolate base.
2. Buy insulated ice cream tubs for better texture once frozen.
3. Thaw the ice cream for 10 minutes before scooping.

📝 Recipe Notes

  • Insulated ice cream tubs can be found easily online, and sometimes at stores like Marshalls.
  • Use a standard loaf tin if you don’t have insulated ice cream tubs. Note the ice cream may freeze rock hard in a loaf tin, requiring a longer thaw before scooping.
A small bowl with two scoops of ice cream inside.

🙋‍♀️ Recipe FAQ

What is no-churn ice cream?

No churn ice cream is an uncooked, egg-free frozen treat. Sweetened condensed milk is commonly added to no-churn ice cream to replace the stability eggs provide in cooked ice cream custards.

Which cocoa powder is best for ice cream?

Of course, premium ingredients are nice to have but the best cocoa powder to use is the one you can afford.

Why is my no-churn ice cream so hard?

You probably didn’t mix enough air into the batter before freezing. No churn ice cream batter should be thick and fluffy, and you should be able to see the tracks of the mixer in it.

Did you make this chocolate peanut butter ice cream? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

The inside of a scooped tub of chocolate peanut butter ice cream.

Chocolate Peanut Butter Ice Cream

Author: Kelly Neil
If you like the Häagen-Dazs version, you are going to LOVE this super easy no churn chocolate peanut butter ice cream recipe. It can fool even the most seasoned ice cream connoisseurs! All you need is six common ingredients and a bit of time.
5 from 3 votes
Prep Time 19 minutes
Freezing Time: 8 hours
Total Time 8 hours 19 minutes
Course Ice Cream & Frozen Treats
Cuisine American / Canadian
Servings 10 servings
Calories 360 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Small bowl
  • Rubber spatula or wooden spoon
  • Large mixing bowl
  • Hand or stand mixer
  • Spoon
  • Insulated ice cream tub(s) or standard loaf tin
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • ½ cup peanut butter, smooth
  • 2 tablespoons powdered sugar
  • 2 cups 35% whipping cream
  • 10 ounces sweetened condensed milk, (300 ml can)
  • ½ cup cocoa powder
  • teaspoon salt

Instructions
 

  • Mix the peanut butter and powdered sugar together in a small bowl until combined. Set aside.
  • Add the whipping cream, condensed milk, cocoa powder, and salt to a large mixing bowl. Using a mixer on low speed, begin to mix everything together. After a few minutes, the ingredients will combine and the mixture will start to thicken. When this happens, increase the speed of the mixer to medium-high. Stop the mixer when the chocolate base is thick, fluffy, and you can see the tracks of the mixer on top.
  • Spoon a layer of chocolate batter into an insulated ice cream tub or loaf tin. Use a small spoon or butter knife to lay and stretch small chunks of peanut butter over top of the chocolate base. It will be a bit messy! Repeat the process, layering the chocolate base then peanut butter, until both are gone. Cover the tub or tin tightly then store in the freezer for 8 hours, or overnight, before scooping and serving.

Recipe Notes

  • Insulated ice cream tubs can be found easily online, and sometimes at stores like Marshalls.
  • Use a standard loaf tin if you don’t have insulated ice cream tubs. Note the ice cream may freeze rock hard in a loaf tin, requiring a longer thaw before scooping.
 

Nutrition

Serving: 113gCalories: 360kcalCarbohydrates: 24gProtein: 8gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 66mgSodium: 138mgPotassium: 299mgFiber: 2gSugar: 20gVitamin A: 815IUVitamin C: 1mgCalcium: 126mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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9 Comments

  1. Thanks everyone!!

    Here is the recipe:

    2 Cups Heavy Cream
    1/4 C Cocoa
    1/2 C Sugar
    pinch of Salt
    1/2 C Smooth Peanut Butter
    1-2 Tbsp Icing Sugar

    ~ whisk cream, cocoa, sugar and salt in saucepan to a full roiling boil (it should be foamy) remove from heat – chill
    ~ mix PB and Icing Sugar (adjust amount of icing sugar to your own taste – I used 2)
    ~ churn chilled chocolate batter in ice cream maker
    ~ layer chocolate ice cream with dollops of PB in container(s) – freeze
    ~ Eat!!

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