• Skip to main content
  • Skip to primary sidebar
Piper Cooks
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Ice Cream & Frozen Treats

    Easy No Churn Chocolate Peanut Butter Ice Cream

    Published Mar 13, 2023 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links

    1 shares
    Jump to Recipe Rate this recipe
    Chocolate peanut butter ice cream in a loaf pan.
    Chocolate peanut butter ice cream in a wooden bowl.
    Chocolate peanut butter ice cream in a wooden bowl topped with peanut butter and peanuts.

    Are you in the mood for some creamy, dreamy chocolate peanut butter ice cream but don't have an ice cream maker? Fear not, friend - my easy no churn recipe requires only a few simple ingredients and a whisk or electric beater. Chocolate and peanut butter are long-time best friends and this ice cream recipe won't disappoint you - it's rich, creamy, and super simple to make.

    Chocolate peanut butter ice cream in a wooden bowl topped with peanut butter and peanuts.
    Jump to:
    • How does no-churn ice cream work?
    • Ingredients
    • Substitutions
    • Instructions
    • Tips for making no-churn ice cream
    • What to serve with no-churn ice cream
    • Storage
    • FAQs
    • Recipe

    This no-cook chocolate peanut butter ice cream recipe is so easy, it comes together in 10 minutes of hands-on time and then you just freeze it and wait! There are no eggs involved, no cooking, and no bulky machine!

    My easy chocolate peanut butter ice cream recipe is way better than store-bought - it's creamy, sweet, salty, and indulgent.

    How does no-churn ice cream work?

    No-churn ice cream gets its thick and creamy texture from whipping cream and combining it with sweetened condensed milk. You don't need to cook eggs, make a custard, or use an ice cream machine. Once the ice cream base is made, you flavor it and freeze it overnight.

    Chocolate peanut butter ice cream in a loaf pan.

    Ingredients

    See the recipe card for exact amounts.

    • whipping cream: this is what gives structure to the ice cream
    • sweetened condensed milk: this helps to sweeten the ice cream and give it a smooth creamy texture when frozen.
    • cocoa powder: I have used a dark cocoa powder like Hershey's Dark Cocoa. These days, I usually get my cocoa powder from Bulk Barn.
    • peanut butter: I use smooth peanut butter in my ice cream, usually a 'just peanuts' or natural peanut butter like my homemade peanut butter. You can use store-bought smooth or creamy peanut butter.

    Substitutions

    • dark cocoa powder: don't like dark cocoa? Use regular cocoa powder instead like Hershey's Cocoa Powder. Your ice cream will be a little lighter in color but will still be chocolatey.
    • peanut butter: I haven't tried it, but I don't see any reason you couldn't try almond butter or cashew butter in this recipe instead of the peanut butter.

    Instructions

    Prep Tips

    • The ice cream will need to be frozen for at least 6 hours, but overnight is better for a better texture.
    • You'll need a loaf pan and plastic wrap for storing the ice cream.

    For no-churn ice cream you whip cream to stiff peaks, add your flavors and then freeze it overnight. It's pretty easy to make and you can whisk it by hand or use an electric whisk. I like the whisk on my 3-in-1 blender but you could also use a handheld beater or a stand mixer.

    Whisking by hand works, it just takes longer to get the cream to stiff peaks.

    Whipped cream at stiff peaks on a whisk.

    Whip the cream to stiff peaks.

    Adding sweetened condensed milk to whipped cream.

    Add the sweetened condensed milk.

    Cocoa powder on top of a no-churn ice cream base.

    Sift in the cocoa powder. You need to sift it because cocoa powder lumps up in the package.

    Mixing cocoa powder into a no-churn ice cream base.

    Fold the ingredients in until evenly mixed, being careful not to deflate the cream you've just whipped.

    Drizzling peanut butter into chocolate ice cream in a loaf pan.

    Add a third of the ice cream into a loaf pan and swirl a third of the melted peanut butter on top.

    Swirling peanut butter into chocolate ice cream in a loaf pan.

    Use a skewer to swirl the peanut butter through the ice cream. This will leave little swirls and chunks of peanut butter in the final ice cream. Repeat with the rest of the ice cream and peanut butter.

    Pressing plastic onto Chocolate peanut butter ice cream in a loaf pan.

    Press plastic wrap on top of the ice cream, flattening it as much as you can. Freeze for six hours or overnight.

    Chocolate peanut butter ice cream in a loaf pan.

    The reason you press plastic wrap in tightly is to stop ice crystals from forming on top. Some will anyways, just brush them off - a pastry brush works well.

    Chocolate peanut butter ice cream in a wooden bowl topped with peanut butter and peanuts.

    I like to serve this ice cream with more melted peanut butter on top and a sprinkle of peanuts.

    Let the ice cream sit at room temperature for about 10 minutes to make it easier to scoop.

    Tips for making no-churn ice cream

    • whip cream: if you bake often, your regular baking bowl might have a light fat residue on it. This can inhibit your cream from reaching stiff peaks. To fix this, wipe the bowl down with vinegar on a paper towel or a clean kitchen cloth. Make sure you whip your cream when it's very cold!
    • wrap tightly: I always try to wrap my ice cream tightly because ice crystals will form on top. A layer of plastic wrap pressed to the surface helps prevent a lot of crystals. You'll still get some, just brush them away with your hands or a pastry brush.
    • soft serve: For more of a soft serve texture to this no-churn ice cream, freeze it for at least 6 hours.
    • hard ice cream: For harder ice cream, freeze it overnight and enjoy it the next day.

    What to serve with no-churn ice cream

    If you're going all out and want a super decadent dessert, I suggest making my Super Fudgy Brownies and finishing them off with a scoop of this ice cream. You could also try my Dark Chocolate & Avocado Brownies or serve this ice cream with my Bakery Style Chocolate Chip Cookies or my Peanut Butter Chocolate Chip Cookie Oat Bar

    Storage

    Store the ice cream tightly covered in the freezer.

    Chocolate peanut butter ice cream in a wooden bowl.

    FAQs

    What is no-churn ice cream?

    No-churn ice is homemade ice cream made without an ice cream machine, using whipping cream whipped to stiff peaks and sweetened condensed milk as the base.

    Recipe

    Chocolate peanut butter ice cream in a wooden bowl topped with peanut butter and peanuts.

    No Churn Chocolate Peanut Butter Ice Cream

    Jacqueline Piper
    5 from 1 vote
    Easy, creamy, and dreamy homemade no churn chocolate peanut butter ice cream, no eggs, no cooking, no ice cream maker needed!
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 10 mins
    Cook Time 0 mins
    Chill Time 6 hrs
    Total Time 6 hrs 10 mins
    Servings 10

    Equipment

    • Hand Blender
    • Loaf Pan

    Ingredients
     
     

    • 1 pint whipping cream
    • 14 oz sweetened condensed milk (1 can)
    • ⅓ cup dark cocoa powder
    • ½ cup melted peanut butter
    Prevent your screen from going dark

    Instructions
     

    • Make the base. Whip the cream to stiff peaks with an electric mixer or by hand with a whisk (this takes longer but it's doable).
      Fold in the sweetened condensed milk and the sifted cocoa powder.
    • Mix. Add a third of the ice cream mix to a bread loaf pan. Randomly spoon over a third of the melted peanut butter. Use a skewer or the pointy end of a steak knife to swirl the peanut butter through the chocolate ice cream base. Repeat twice with the ice cream and melted peanut butter until it's all used.
    • Freeze. Cover the ice cream with plastic wrap, pressing the plastic into the top of the ice cream to minimize ice crystals from forming. (If they do just brush them off of the frozen ice cream). Freeze for 6 hours or overnight. See notes.
    • Serve. Serve as is or topped with melted peanut butter and chopped peanuts.

    Video

    Notes

    Substitutions: Try regular cocoa instead of dark cocoa.
    Soft Ice Cream: Freeze for at least 6 hours.
    Hard Ice Cream: Freeze the ice cream overnight.
    To Serve: Let the ice cream sit on the counter for 10 minutes before serving to make it easier to scoop. Top with melted peanut butter and peanuts - optional.

    Nutrition

    Calories: 372kcalCarbohydrates: 27gProtein: 8gFat: 28gSodium: 66mgFiber: 2gSugar: 24g

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword chocolate and peanut butter, no churn ice cream
    Have you tried a recipe? Tag @pipercooksblog or tag #pipercooksblog!

    Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

    Chocolate peanut butter ice cream in a loaf pan.

    SHARE THIS RECIPE

    • Share on Twitter Share on Twitter
    • Share on Facebook Share on Facebook
    • Share on Pinterest Share on Pinterest

    Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.

    More Ice Cream + Frozen Treats

    • Butter pecan ice with chopped pecans in it in a bowl.
      Butter Pecan Ice Cream | No Churn Ice Cream
    • Oreo ice cream in a bowl with an oreo cookie on top.
      Oreo Ice Cream Recipe | No Churn Ice Cream
    • A mango smoothie bowl in a coconut bowl with mango chunks on top.
      Mango Smoothie Bowl
    • homemade no churn mint chocolate chip ice cream in a bowl
      Mint Chocolate Chip Ice Cream
    1 shares

    Enter your Email address to Subscribe to my Newsletter

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jacqueline Piper.

    Hi, I’m Jacqueline Piper and I’m all about the homemade because I love to make things. From 15 minute meals for your weeknight dinner to more effort for special dinners and desserts on the weekend, I’ll show you how to cook from scratch. We’ll do healthy and we’ll do delicious, everything from kale to chocolate with beautiful, fresh ingredients. Search my recipes for your cravings, because we can make it!

    More about me →

    Popular Recipes

    • Cinnamon Bun Overnight Oats - PiperCooks
      Cinnamon Bun Overnight Oats
    • iced coffee in a glass with a straw
      Iced Coffee with Instant Coffee
    • two pink cocktails in blue rimmed glasses
      Strawberry Lemonade Vodka Cocktail
    • ground turkey skillet dinner in a bowl
      Quinoa Ground Turkey Skillet - One Pan Dinner
    • Quick Light Brioche Style Buns. All the rewards of freshly baked homemade bread, but you don't have to spend all day in the kitchen. Get the Recipe @pipercooks PiperCooks.com
      Quick & Light Brioche Buns
    • Creamy Dill Chicken on a plate with potatoes & carrots
      Creamy Dill Chicken

    All photography and recipes on this site are Copyright © 2022 Jacqueline Piper + © PiperCooks except where stated and may not be used without permission.

    Featured on:

    Reader's Digest, Half Your Plate, NOOM, Parade.com, Yahoo! ,and Yogi Approved

    Footer

    as featured on

    ↑ back to top | Home  | About | Contact | Privacy Policy | Web Stories | How to Blog | Sign Up! for email updates | Copyright © 2023 Piper Cooks

    As an Amazon Associate I earn from qualifying purchases.