Chocolate Peanut Butter Ice Cream Recipe
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!
Servings: 10
Cost: $10
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
Ice cream needs at least 4 hours to chill. Overnight is even better.
Be sure to use sweetened condensed milk and not evaporated milk.
Look for heavy whipping cream or heavy cream -- not half and half.
Gently fold the whipped cream into the milk mixture -- don't use the mixer for this.
Nutrition
Calories: 382kcal | Carbohydrates: 29g | Protein: 8g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 123mg | Potassium: 319mg | Fiber: 2g | Sugar: 26g | Vitamin A: 813IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg