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.
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.