Chocolate Peanut Butter Ice Cream
No ice cream maker? No problem! Making ice cream at home has never been easier and this recipe for chocolate peanut butter ice cream is a great place to start.
I mix smooth peanut butter with powdered sugar to make it taste like the inside of a peanut butter cup. Yes, it’s added sugar, but this is ice cream we’re talking about.
The chocolate base is ridiculously simple. Add everything to a bowl and mix until fluffy. That’s it! No cooking and no scrambled egg bits. Just try and stop yourself from making this recipe all summer long!
Not a fan of chocolate? Try my gorgeous, sunshiny, no-churn lemon curd ice cream instead.
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Why You’ll Love This Recipe
✔️ It takes minutes to prepare (plus freezing time).
✔️ You only need 6 basic (and common!) ingredients.
✔️ This homemade chocolate peanut butter ice cream tastes as good (or even better!) as any store-bought version.
Ingredients For Homemade Chocolate Peanut Butter Ice Cream
Ingredient Notes
- 35% Whipping Cream: Whipped into the mixture, it adds air and volume, creating a light and fluffy texture.
- Cocoa Powder: Adds a rich chocolate flavor to the ice cream, giving it a deep, indulgent taste.
- Powdered Sugar: lightly sweetens the ice cream while its fine texture ensures a smooth consistency.
- Salt: Enhances the flavors of the chocolate and peanut butter, balancing the sweetness.
- Smooth Peanut Butter: Provides a creamy texture and nutty flavor, pairing perfectly with the chocolate.
- Sweetened Condensed Milk: Acts as the sweet base for the ice cream, contributing to its creamy texture without the need for churning.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.
Ingredient Substitutions
- Cocoa Powder: Carob powder can be used as a substitute, offering a similar chocolate-like flavor but naturally sweeter.
- Salt: Himalayan pink salt or sea salt can be used.
- Smooth Peanut Butter: Crunchy peanut butter, almond butter, or cashew butter can be substituted for a different nutty flavor.
- Sweetened Condensed Milk: Coconut condensed milk can be used as a dairy-free alternative, maintaining a creamy texture. Please note I have not tested this.
- 35% Whipping Cream: Full-fat coconut milk, chilled and whipped, can be used as a dairy-free option to achieve a similar creamy consistency.
Recipe Variations
Add any of the following ingredients for a twist on this no-churn peanut butter chocolate ice cream recipe:
- Chocolate Chips: Add ½ cup of chocolate chips for extra chocolatey bites throughout the ice cream.
- Crushed Peanuts: Stir in ½ cup of crushed peanuts for added crunch and enhanced peanut flavor.
- Espresso Powder: Mix in 1 teaspoon of espresso powder to deepen the chocolate flavor with a hint of coffee.
- Mini Marshmallows: Fold in ½ cup of mini marshmallows for a s’mores-inspired treat.
- Add any of the following ingredients for a twist on this KEYWORD HERE recipe: When adding the peanut butter, sprinkle in some mini peanut butter cups.
- Pretzel Pieces: Incorporate ½ cup of roughly chopped pretzel pieces for a salty crunch.
- Raspberry Swirl: Swirl in ¼ cup of raspberry jam when adding peanut butter.
- Sea Salt: Sprinkle a light dusting of flaky sea salt on top before freezing.
- Toffee Bits: Mix ½ cup of toffee bits for a sweet, buttery crunch.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Chocolate Peanut Butter Ice Cream
STEP 1: Mix the peanut butter and powdered sugar together in a bowl. Set aside.
STEP 2: Add the whipping cream, condensed milk, cocoa powder, and salt to a mixing bowl.
STEP 3: Mix on low speed until the cocoa powder is pretty much mixed in.
STEP 4: Switch to medium-high speed and mix until the chocolate base is light and fluffy, and you can see the tracks of the mixer.
STEP 5: Layer the chocolate batter with chunks of peanut butter in an insulated ice cream tub.
STEP 6: Cover and freeze for 8 hours or overnight before scooping and serving.
Expert Tips
1. For extra richness, mix ½ cup (90g) melted chocolate in the chocolate base.
2. Buy insulated ice cream tubs for better texture once frozen.
3. Thaw the ice cream for 10 minutes before scooping.
Recipe Notes
- Insulated ice cream tubs can be found easily online and sometimes at stores like Marshalls.
- Use a standard loaf tin if you don’t have insulated ice cream tubs. Note the ice cream may freeze rock hard in a loaf tin, requiring a longer thaw before scooping.
Recipe FAQ
No churn ice cream is an uncooked, egg-free frozen treat. Sweetened condensed milk is commonly added to no-churn ice cream to replace the stability eggs provide in cooked ice cream custards.
Of course, premium ingredients are nice to have, but the best cocoa powder to use is the one you can afford.
You probably didn’t mix enough air into the batter before freezing. No churn ice cream batter should be thick and fluffy, and you should be able to see the tracks of the mixer in it.
More Cool Recipes For Hot Weather
Did you make this no-churn chocolate peanut butter ice cream recipe? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Chocolate Peanut Butter Ice Cream
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Small bowl
- Rubber spatula or wooden spoon
- Large mixing bowl
- Hand or stand mixer
- Spoon
- Insulated ice cream tub(s) or standard loaf tin
Ingredients
- ½ cup peanut butter, smooth
- 2 tablespoons powdered sugar
- 2 cups 35% whipping cream
- 10 ounces sweetened condensed milk, (300 ml can)
- ½ cup cocoa powder
- ⅛ teaspoon salt
Instructions
- Mix the peanut butter and powdered sugar together in a small bowl until combined. Set aside.
- Add the whipping cream, condensed milk, cocoa powder, and salt to a large mixing bowl. Using a mixer on low speed, begin to mix everything together. After a few minutes, the ingredients will combine and the mixture will start to thicken. When this happens, increase the speed of the mixer to medium-high. Stop the mixer when the chocolate base is thick, fluffy, and you can see the tracks of the mixer on top.
- Spoon a layer of chocolate batter into an insulated ice cream tub or loaf tin. Use a small spoon or butter knife to lay and stretch small chunks of peanut butter over top of the chocolate base. It will be a bit messy! Repeat the process, layering the chocolate base then peanut butter, until both are gone. Cover the tub or tin tightly then store in the freezer for 8 hours, or overnight, before scooping and serving.
Recipe Notes
- Insulated ice cream tubs can be found easily online, and sometimes at stores like Marshalls.
- Use a standard loaf tin if you don’t have insulated ice cream tubs. Note the ice cream may freeze rock hard in a loaf tin, requiring a longer thaw before scooping.
Okay, you've just struck on my favourite ice cream EVER! I used to always choose PB and chocolate when I went to Baskin Robbins as a kid. Will you post the actual recipe?
Have you had the chocolate peanut butter ice cream from Haagen-Dasz? I think it's the best, and love the sweet and salty together.
Can you post the measurements/recipe? Sounds and looks delicious!
Thanks everyone!!
Here is the recipe:
2 Cups Heavy Cream
1/4 C Cocoa
1/2 C Sugar
pinch of Salt
1/2 C Smooth Peanut Butter
1-2 Tbsp Icing Sugar
~ whisk cream, cocoa, sugar and salt in saucepan to a full roiling boil (it should be foamy) remove from heat – chill
~ mix PB and Icing Sugar (adjust amount of icing sugar to your own taste – I used 2)
~ churn chilled chocolate batter in ice cream maker
~ layer chocolate ice cream with dollops of PB in container(s) – freeze
~ Eat!!
I made this wonderful concoction and wrote about it on my blog here. Thank you so much for sharing this recipe. It was awesome! I'll be making it again next summer for sure.
Thanks Mrs. Blocko, I'm so glad you liked it!! ps – I linked to your blog post on my facebook page 🙂
I made this earlier this summer… just got around to posting about it here: http://www.sugarbutterbaby.com/2011/06/ice-cream-adventure.html
I enjoyed it, my first time making ice cream! Thanks for sharing 🙂
Except for the state of your stove (I'm afraid to ask how long it took to clean that up!!), it looks wonderful Krystal!!