Get the Recipe:
No-Churn Chocolate Peanut Butter Ice Cream
This easy no-churn chocolate peanut butter ice cream is made with two creamy ice cream bases—one chocolate, one peanut butter—swirled together with plenty of mini peanut butter cups. No ice cream maker required!
Ingredients
- 14 ounces (397 g) sweetened condensed milk, divided, divided
- 1/4 cup (21 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract, divided
- 1/4 cup (64 g) creamy peanut butter
- 2 cups (480 ml) heavy cream
- about 1/4 cup mini peanut butter cups
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Instructions
- Place a 9"x 5"x 3" metal loaf pan in the freezer.*
- Place half of the condensed milk (7 ounces/198g, or about 1/2 cup + 2 tablespoons) in a mixing bowl, and place the other half in a separate mixing bowl.
- Add the cocoa powder and 1/2 teaspoon vanilla to one of the mixing bowls. Whisk together until thoroughly blended.**
- Add the peanut butter and the other 1/2 teaspoon vanilla to the other mixing bowl. Whisk together until thoroughly blended.**
- Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until firm peaks form.
- Add half of the whipped cream to the chocolate mixture, and fold gently. Add the other half to the peanut butter mixture, and fold gently. Be sure not to over-mix.
- Set aside a handful of the peanut butter cups for the top of the ice cream. Divide the remaining peanut butter cups between the two mixtures, and gently fold them into each.
- Alternate adding scoops of each ice cream to the chilled pan. Then use a thin knife to swirl the ice creams together. Sprinkle the reserved peanut butter cups on top of the ice cream.
- Tightly cover the pan, and freeze for about 5 hours before serving.
Notes
- *Any freezer-safe container of roughly the same volume should work.
- **You can do this by hand or with an electric mixer on medium-low speed.
- Store tightly covered in the freezer for 1-2 weeks.
- Chocolate ice cream recipe adapted from Food Network.
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