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This no churn chocolate peanut butter ice cream recipe makes creamy homemade ice cream without an ice cream maker. This easy recipe makes the perfect ice cream for peanut butter lovers!
Table of Contents
If you like the classic chocolate peanut butter combination, you will love this no churn chocolate peanut butter ice cream recipe. It makes the best ice cream with just a few ingredients.
This easy ice cream recipe has creamy homemade chocolate ice cream as a base, with swirls of peanut butter and mini chocolate peanut butter candies woven into the creamy chocolate. Peanut butter lovers, this one is for you!
Best of all, you don’t need an ice cream machine for this easy dessert! If you like easy homemade ice cream recipes, try my homemade Oreo ice cream, vanilla ice cream, chocolate s’mores ice cream and cherry vanilla ice cream. Check out my easy desserts page for more dessert recipes.
Chocolate Peanut Butter Ice Cream Ingredients
You only need a few simple ingredients for this homemade chocolate peanut butter ice cream recipe. They should be easy to find in your grocery store.
- Heavy whipping cream — Sometimes called heavy cream. The base of this no churn ice cream recipe. Don’t use half and half or whole milk.
- Sweetened condensed milk — Make sure you don’t get evaporated milk by mistake. They are not the same thing.
- Cocoa powder — Either regular cocoa powder or Dutch process cocoa powder
- Peanut butter — We prefer creamy peanut butter
- Reese’s Peanut Butter Cups — Reese’s minis are perfect mix-ins for this ice cream flavor, but you can use chocolate pieces, chocolate chips or leave out the candy.
How to Make No Churn Chocolate Peanut Butter Ice Cream
First, add the heavy cream to a chilled mixing bowl. Then, beat the cream using a hand mixer until stiff peaks form. Alternately, you can use a stand mixer with a whisk attachment.
Place the whipped cream into the refrigerator.
In a separate bowl, melt the peanut butter in the microwave until it turns into a thick liquid. Set aside to cool slightly at room temperature.
Add the condensed milk to another large bowl. Whisk peanut butter and coco powder into the milk until fully incorporated.
Gently fold the chilled whipped cream into the milk mixture. This will take awhile. You don’t want to use the mixer for this step as the whipped cream will break down.
Then, fold in the chopped mini peanut butter cups.
Next, pour the ice cream mixture into a freezer-safe container. I use a loaf pan for no-churn ice cream, but a shallow bowl or small casserole dish will work.
Pour the remaining peanut butter over the ice cream. Use a knife to swirl the peanut butter into the creamy ice cream base.
Finally, top with more peanut butter candies, and place ice cream into the freezer.
How Long to Freeze No Churn Ice Cream
The ice cream needs to freeze for at least 4 hours. Overnight is even better, so plan accordingly when preparing this ice cream recipe.
When frozen, keep ice cream in an airtight container or covered with plastic wrap. It should keep well for 2 – 3 months.
Recipe Variations
If you can’t find Reese’s minis, cut larger peanut butter cups into smaller pieces. You can also use Reese’s Pieces or a generic brand.
In place of the peanut butter swirl, make peanut butter chunks by freezing small spoon fulls of peanut butter. Stir them into the ice cream before freezing.
You can use chunky peanut butter instead of smooth.
Recipe Tips
Measure and prepare all ingredients before beginning this homemade recipe. The process goes much smother this way.
Use a chilled bowl for best results when making the whipped cream. Keep the whipped cream in your fridge while you make the peanut butter mixture.
Fold the whipped cream gently into the peanut butter mixture with a spatula – don’t use the mixer for this part.
Chocolate Peanut Butter Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 14- oz can sweetened condensed milk
- ½ cup creamy peanut butter
- ⅓ cup unsweetened cocoa powder
- 1 cup mini chocolate peanut butter candies halved and quartered
Instructions
- In a chilled mixing bowl, whisk the heavy cream until stiff peaks form. Place in refrigerator.
- In a separate bowl, heat the peanut butter in the microwave until it turns to a thick liquid, and allow to cool slightly.
- In another bowl, whisk half the peanut butter with the cocoa powder and condensed milk until fully incorporated.
- Gently fold the chilled whipped cream into the peanut butter mixture, then fold in most of the chopped mini peanut butter cups.
- Pour mixture into a loaf pan or freezer-safe container, and spread evenly throughout pan.
- Drizzle remaining peanut butter on top, and swirl into the mixture with a knife.
- Add the remaining peanut butter cups on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this easy ice cream recipe as much as we do. It’s one of my family’s favorite ice cream recipes!
If you do try this frozen dessert, please leave a star rating and/or comment.
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Recipe first published in 2015 and updated in 2023.
The family made this for the weekend! We re all peanut butter junkies! Loved this!
Same here! Thank you so much, Kathy!