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    Kelly Neil » Recipes » Ice Cream & Frozen Treats

    Chocolate Peanut Butter Ice Cream

    Published: Mar 10, 2010 · Modified: Jul 5, 2022 by Kelly Neil · 9 Comments

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    Jump to Recipe Print Recipe
    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 mins
    Freezing Time: 8 hrs
    Total Time: 8 hrs 19 mins
    chocolate peanut butter ice cream pin 1
    A small bowl with two scoops of ice cream inside.
    The inside of a scooped tub of chocolate peanut butter ice cream.
    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.

    Jump to:
    • 💞Why You’ll Love This Recipe
    • 📋Ingredients
    • 👩‍🍳Step-By-Step Instructions
    • 🗣Expert Tips
    • 📝Recipe Notes
    • 🙋‍♀️Recipe FAQ
    • 💃More Recipes For Hot Weather
    • 🖨 Recipe

    💞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—also called icing sugar or confectioner’s sugar.
    • 35% Whipping Cream—sometimes called heavy cream.

    Ingredient Swaps

    • Peanut Butter—you can use smooth or crunchy.

    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.

    👩‍🍳Step-By-Step Instructions

    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, 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 the 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.
    Unscooped chocolate peanut butter ice cream in a round white tub.

    🗣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.

    💃More Recipes For Hot Weather

    • Orzo Pesto Salad
    • Rocky Road Ice Cream
    • Watermelon Pavlova
    • Mango Pico De Gallo

    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!

    🖨 Recipe

    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 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 19 mins
    Freezing Time: 8 hrs
    Total Time 8 hrs 19 mins
    Course Ice Cream & Frozen Treats
    Cuisine American / Canadian
    Servings 10 servings
    Calories 360 kcal

    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

    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
    • ⅛ 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.

    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!

    More Ice Cream & Frozen Treat Recipes

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    • Biscoff Ice Cream
    • Lemon Curd Ice Cream
    • How To Make Lilac Sugar
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    Reader Interactions

    Comments

    1. [email protected] says

      June 18, 2011 at 5:48 pm

      Okay, you've just struck on my favourite ice cream EVER! I used to always choose PB and chocolate when I went to Baskin Robbins as a kid. Will you post the actual recipe?

      Reply
    2. [email protected] says

      June 18, 2011 at 7:58 pm

      Have you had the chocolate peanut butter ice cream from Haagen-Dasz? I think it's the best, and love the sweet and salty together.

      Reply
    3. Lynn says

      June 19, 2011 at 4:45 am

      Can you post the measurements/recipe? Sounds and looks delicious!

      Reply
    4. Kelly says

      June 19, 2011 at 2:14 pm

      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!!

      Reply
    5. [email protected] says

      October 15, 2011 at 3:30 pm

      I made this wonderful concoction and wrote about it on my blog here. Thank you so much for sharing this recipe. It was awesome! I'll be making it again next summer for sure.

      Reply
    6. [email protected] says

      October 17, 2011 at 10:50 am

      Thanks Mrs. Blocko, I'm so glad you liked it!! ps – I linked to your blog post on my facebook page 🙂

      Reply
    7. [email protected] says

      October 18, 2011 at 2:01 am

      I made this earlier this summer… just got around to posting about it here: http://www.sugarbutterbaby.com/2011/06/ice-cream-adventure.html
      I enjoyed it, my first time making ice cream! Thanks for sharing 🙂

      Reply
    8. [email protected] says

      October 18, 2011 at 11:15 am

      Except for the state of your stove (I'm afraid to ask how long it took to clean that up!!), it looks wonderful Krystal!!

      Reply

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