No-Churn Chocolate Peanut Butter Ice Cream

There’s something about the combo of chocolate and peanut butter that feels like instant happiness. This no-churn chocolate peanut butter ice cream brings those flavors together in the most delicious way. Plus, it’s unbelievably easy to make. No machine required, just a few bowls, a whisk, and a little patience while it chills.

Why You’ll Love This Chocolate Peanut Butter Ice Cream

• Chocolate + peanut butter = a forever favorite. This dessert swirls two distinct flavors into one beautiful, indulgent scoop.
• No ice cream maker needed. The base is whipped cream and sweetened condensed milk. Simple and foolproof.
• Mini peanut butter cups in every bite. Because more peanut butter is always a good idea.
• Perfect for summer (or anytime). Cool, creamy, and endlessly craveable.

Key Ingredients

Here’s a look at the key players in this easy homemade ice cream:

• Sweetened condensed milk – Provides sweetness and helps the ice cream stay scoopable without churning.
• Unsweetened cocoa powder – Gives the chocolate layer a deep, rich flavor.
• Creamy peanut butter – For a smooth, nutty base that pairs perfectly with chocolate. Stick with regular, no-stir peanut butter for best results. Natural peanut butter can separate and affect the texture of the ice cream
• Heavy cream – Whips into soft peaks for a light, fluffy texture.
• Mini peanut butter cups – Add extra bursts of flavor and texture. You can chop them if they’re on the larger side.

How to Make Chocolate Peanut Butter Ice Cream

• Chill your pan. Place a loaf pan in the freezer while you prep the ice cream. It will help it start freezing faster.
• Mix the bases. Divide the condensed milk into two bowls. Stir cocoa powder and vanilla into one; peanut butter and vanilla into the other.

• Whip the cream. Beat the heavy cream until firm peaks form. This is key for the texture.
• Fold it all together. Gently fold half the whipped cream into each base. Don’t overdo it. You want to keep that airiness.
• Add the peanut butter cups. Save a few for the top, then divide the rest between the bowls and fold them in.

• Swirl and freeze. Scoop the mixtures into your chilled pan, alternating flavors. Swirl with a knife and top with those reserved peanut butter cups. Cover and freeze for about 5 hours, or until firm.

Simple Variations

• Swap the candy. Not a fan of peanut butter cups? Try chopped peanut butter cookies, chocolate chunks, or pretzel pieces for a salty crunch.
• Make it all chocolate. Skip the peanut butter half and double the chocolate base for pure chocolate bliss.
• Add a peanut butter swirl. Melt a little extra peanut butter and drizzle it between the layers before swirling for an extra boost of flavor.

How to Store

Cover the pan tightly with plastic wrap or a lid and keep the ice cream in the freezer. It’s best enjoyed within 1 to 2 weeks for the creamiest texture, but it will still be good beyond that, just slightly firmer.

Want to save some for later? You can transfer scoops to a smaller airtight container once frozen to save space and minimize ice crystals.