Chocolate Peanut Butter Ice Cream (No-Churn)

Making ice cream at home has never been easier, and this chocolate peanut butter ice cream recipe is a great place to start. The chocolate base is ridiculously simple—add everything to a bowl and mix until fluffy. That’s it—no cooking and no dealing with scrambled egg bits. For the peanut butter ribbons, I mix smooth peanut butter with powdered sugar to make it taste like the inside of a peanut butter cup. Just try to stop yourself from making this recipe all summer long.

Ingredients For Chocolate Peanut Butter Ice Cream

Ingredient Notes

• 35% Whipping Cream: Sometimes called heavy cream, lower-fat cream won’t whip properly or hold the same texture.
• Cocoa Powder: Use unsweetened cocoa powder for the best results.
• Peanut Butter Smooth: I prefer smooth peanut butter, but you can try chunky. Natural peanut butter can separate and affect texture. Do not use.
• Powdered Sugar: Also called icing sugar, this is what makes the peanut butter taste like the inside of a peanut butter cup.
• Sweetened Condensed Milk: Be sure to use sweetened condensed milk, not evaporated milk.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Salt: Fine sea salt can be used instead of table salt. Kosher salt can also be used; measure it by weight, as the crystal sizes vary.

Recipe Variations

Try any of the following for a twist on this chocolate peanut butter ice cream recipe:

• Brownie Chunks: Add ½ to 1 cup of chopped baked and cooled brownies.
• Chocolate Chips: Add ½ to ¾ cup of semi-sweet or dark chocolate chips.
• Espresso Powder: Add 1 to 2 teaspoons of instant espresso powder.
• Peanuts: Add ½ to 1 cup of chopped roasted salted peanuts.
• Vanilla: Add 1 to 2 teaspoons of pure vanilla extract.
• Waffle Cones: Add ½ to 1 cup of chopped waffle cones.

How To Make Chocolate Peanut Butter Ice Cream

STEP 1: Mix the peanut butter and powdered sugar in a bowl until the sugar disappears. Set aside.

STEP 2: Add the whipping cream, condensed milk, cocoa powder, and salt to a mixing bowl. Mix on low speed until the cocoa is incorporated.

STEP 3: Switch to medium-high speed and mix until the chocolate base is light and fluffy and the mixer tracks are visible.

STEP 4: Layer the chocolate batter with chunks of the peanut butter mixture in an insulated ice cream tub or loaf tin. Cover and freeze for at least 6 hours before scooping and serving.

Recipe Notes

• Mixing at low speed to begin prevents the cocoa powder from flying everywhere and helps the ingredients combine evenly before increasing the speed to high.
• Insulated ice cream tubs are great for freezing and storing. I got mine at Winners and HomeSense. If using a loaf tin, press a piece of wax paper or parchment directly on the surface of the ice cream before covering to help prevent ice crystals.
• Homemade ice cream is pretty hard straight out of the freezer. Let it sit on the counter for 10 minutes or so before scooping.

Storage

Cover the container tightly with a lid, wax paper, or parchment paper and freeze for at least 8 hours or overnight before scooping.