This creamy and dreamy chocolate peanut butter ice cream is rich and flavorful and is made with 4 simple ingredients.
Chocolate and peanut butter are some of the best flavor combinations out there, so we thought that it would be an amazing flavor for ice cream, and were so right!
This irresistible dessert is a favorite among ice cream lovers for its perfect balance of sweet and savory notes.
The smooth texture of the chocolate ice cream complements the crunchy peanut butter swirls, creating a delightful contrast in every spoonful.
Whether enjoyed in a cone on a hot summer day or as a decadent topping on a warm brownie, Chocolate Peanut Butter Ice Cream is sure to satisfy any sweet tooth craving.
For more ice cream recipes, check out my 3 Ingredient chocolate ice cream, Oreo cookies and cream ice cream, and Nutella ice cream.
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Why this recipe works
- Flavor- this ice cream is perfect for peanut butter and chocolate lovers. It is loaded with peanut butter and chocolate flavor and is topped with chopped peanut butter cups for more texture!
- No churn ice cream recipe- this ice cream recipe is made without an ice cream machine. All you will need to make this recipe is an electric hand mixer, large mixing bowl, and a metal loaf pan.
- 4 ingredients- this entire recipe is made with 4 simple ingredients: peanut butter, cocoa powder, heavy whipping cream, and sweetened condensed milk.
- Ease- this ice cream recipe takes 10 minutes to prep (without the freezing time), and can be made by anyone.
- Texture- this ice cream has an insanely creamy texture and tastes better than store bought ice cream! It will melt in your mouth and make you want more.
Ingredients
Before you start to make this peanut butter chocolate ice cream recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Heavy whipping cream- you will need 2 cups of heavy whipping cream whipped into medium stiff peaks to keep this ice cream stable and fluffy. It is important that you use full fat heavy cream for this.
Sweetened condensed milk– this ingredient is what makes this ice cream creamy and stops it from crystallizing in the freezer. This can not be substituted with sugar or any other ingredient.
Peanut butter- any kind of peanut butter will work for this recipe, natural, processed, chunky, or smooth. We prefer to use smooth store-bought peanut butter.
Cocoa powder- we like to use Dutch cocoa powder, it gives a richer chocolate taste. Regular cocoa powder will work great as well.
Peanut butter cups- we like adding chunks of peanut butter cups on top. This step is optional.
Instructions
In a large mixing bowl, add the heavy cream. Whip it with an electric hand mixer for 5-8 minutes or until medium stiff peaks form.
Into a medium mixing bowl, add the condensed milk, cocoa powder (sift please!), and peanut butter, and whip on low speed until well combined.
Add the heavy cream mixture to the peanut butter and chocolate mixture and mix until combined.
Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
Smooth out the top and top with peanut butter cup chunks. Cover the container with plastic wrap and place the container in the freezer for at least 4 hours. Once frozen, scoop with an ice cream scooper and serve!
Expert Tips
- Sift the cocoa powder! Cocoa powder tends to have lumps in it so we always sift the cocoa powder before adding it to the ice cream mixture.
- Gently fold the condensed milk and peanut butter into the whipped cream mixture to maintain the airiness and fluffiness of the ice cream.
- For added texture and flavor, consider mixing in crushed peanuts or chocolate chunks before freezing.
- Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
- Allow your ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
- Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
- Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
- Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
Faq's
When taking the ice cream out of the freezer, it can be too hard to scoop and eat. We suggest taking the container out of the freezer and placing it at room temperature for about 10 minutes. When the ice cream is softened, serve it as you’d like.
The ice cream will last for up to 2 months stored in the freezer in an airtight freezer-friendly container.
No! this recipe doesn’t require an ice cream maker or an ice cream machine! All you will need is a mixing bowl, an electric hand mixer or a stand mixer, and a loaf pan!
Churn ice cream is made by churning a mixture of cream, sugar, and flavorings in an ice cream maker to incorporate air and create a smooth texture.
On the other hand, no-churn ice cream is made without an ice cream maker and typically involves whipping together condensed milk and whipped cream to achieve a creamy consistency without churning.
Storing
Store this ice cream in the freezer for up to 2 months. Make sure that you cover it with plastic wrap tightly so it won't absorb the freezer flavors.
Substitutions
Nut Allergy Safe Option- Replace this peanut butter spread with sunflower seed butter or another nut-free spread to enjoy this ice cream without the risk of nut allergies.
Variations
Add-ins- add your favorite add-ins like chocolate chips, m&m's, peanut butter swirl, etc.
Make it in an ice cream maker
If you want to make this ice cream with a churn base in an ice cream maker, use your favorite churn base, add the same amount of cocoa powder and peanut butter, and make it according to the instructions of the ice cream machine that you are using.
Then, transfer the ice cream mixture into the same metal loaf pan and top it with dollops of peanut butter. Make swirls with a toothpick or a butter knife, and top it with chopped peanut butter cups.
Cover it with plastic wrap, and freeze it for at least 6-8 hours.
Serving ideas
Topping- Garnish the ice cream with crushed peanuts or chocolate shavings for added crunch and visual appeal.
Sauces- top this ice cream with your favorite sauces like hot fudge sauce, melted peanut butter, caramel sauce, etc.
Sundae- Create a delicious sundae by topping scoops of ice cream with whipped cream, chopped nuts, and a drizzle of warm peanut butter sauce.
Ice Cream Sandwiches- Sandwich a scoop of this ice cream between two cookies or brownies for a delightful frozen treat.
Milkshake- Blend the ice cream with milk to create a creamy and indulgent milkshake, topped with whipped cream and chocolate shavings.
Affogato- Serve a scoop of this ice cream in a glass and pour hot espresso over it for an elegant and decadent dessert.
Equipment
- Mixing bowl (set of 3)
- Rubber spatula
- Electric hand mixer
- Stand mixer
- A container for the ice cream- a freezer-friendly container. We used a metal loaf pan. You can also use a round cake pan.
More chocolate recipes
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Best fudgy brownies- These fudgy brownies are made from scratch brownies are loaded with chocolate chunks, and take under an hour to make. These brownies are fudgy, rich in chocolate flavor, have a crinkly top, and are gooey on the inside.
Chewy double chocolate cookies- These double chocolate cookies are chewy, soft, have slightly soft edges, and are loaded with chocolate flavor and chocolate chips!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
📖 Recipe
Chocolate Peanut Butter Ice Cream (No Churn)
Ingredients
- 2 cups Heavy whipping cream
- 14 oz Sweetened condensed milk
- ½ cup Cocoa powder
- ½ cup Peanut butter creamy, like Jiff, or Skippy
- 4 Peanut butter cups chopped
Instructions
- In a large mixing bowl, add the heavy cream. Whip it with an electric hand mixer for 5-8 minutes or until medium stiff peaks form.
- Into a medium mixing bowl, add the condensed milk, cocoa powder (sift please!), and peanut butter, and whip on low speed until well combined.
- Add the heavy cream mixture to the peanut butter and chocolate mixture and mix until combined.
- Transfer the ice cream mixture into a freezer-friendly container (we used a metal loaf pan).
- the top and top with peanut butter cup chunks. Cover the container with plastic wrap and place the container in the freezer for at least 4 hours. Once frozen, scoop with an ice cream scooper and serve!
Notes
- Sift the cocoa powder! Cocoa powder tends to have lumps in it so we always sift the cocoa powder before adding it to the ice cream mixture.
- Gently fold the condensed milk and peanut butter into the whipped cream mixture to maintain the airiness and fluffiness of the ice cream.
- For added texture and flavor, consider mixing in crushed peanuts or chocolate chunks before freezing.
- Cover the pan tightly with plastic wrap before placing it in the freezer to prevent crystallization and freezer burn on your ice cream.
- Allow your ice cream to freeze for at least 6 hours or overnight for optimal consistency before serving up this delightful treat!
- Make sure to use a metal loaf pan for freezing as it helps maintain the ideal temperature for setting your ice cream.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easy scooping.
- Make sure your mixing bowl and beaters are cold before whipping the cream to stiff peaks for a light and airy texture.
- Don't try to replace one of the ingredients with lower fat ingredients. The heavy cream is very important in this recipe and is what makes this recipe foolproof.
- Use cold heavy cream. Refrigerate your heavy cream before making this recipe to keep it extra cold. Cold heavy cream whips faster and better.
Jenna says
This ice cream is so creamy and turned out great!