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This no churn chocolate peanut butter ice cream recipe has a creamy chocolate base with peanut butter swirls and mini peanut butter candies. The perfect homemade ice cream for peanut butter lovers!
Peanut Butter Chocolate Ice Cream
If you like the classic chocolate peanut butter combination, you will love this easy recipe for no churn chocolate peanut butter ice cream. No eggs, no cooking and no ice cream machine needed!
This easy ice cream recipe has homemade chocolate ice cream as a base, with swirls of peanut butter and mini chocolate peanut butter candies woven into the creamy chocolate. It’s like a peanut butter cup in ice cream form and one of my kids’ favorites! Peanut butter lovers, this easy dessert is for you!
If you like easy homemade ice cream recipes, try my strawberry ice cream, coffee ice cream, homemade Oreo ice cream and this Halloween version, vanilla ice cream, chocolate s’mores ice cream and cherry vanilla ice cream.
Table of Contents
Ingredient Notes
Here’s a quick overview of what you need to make the ice cream. Full amounts are in the printable recipe card below.
- 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 Chocolate Peanut Butter Ice Cream
First, add the 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.
Storage and Freezing
The ice cream needs to freeze for at least 4 hours. Overnight is even better, so plan accordingly when preparing this 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
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.
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The family made this for the weekend! We re all peanut butter junkies! Loved this!
Same here! Thank you so much, Kathy!