Description
This No Churn Chocolate Peanut Butter Ice Cream is rich, creamy, and packed with chocolate flavor, peanut butter swirls, and chunks of chocolate peanut butter cups. Made with just a handful of ingredients and no ice cream maker, it’s an easy homemade frozen treat everyone will love.
Ingredients
2 cups heavy whipping cream, cold
14 oz sweetened condensed milk
1 cup chocolate syrup
3 to 4 tbsp peanut butter
14 chocolate peanut butter cups, divided
Instructions
- In a large bowl, beat the cold heavy whipping cream until soft peaks form.
- Add the sweetened condensed milk and chocolate syrup, then gently fold until fully combined.
- Chop 12 of the chocolate peanut butter cups and fold them into the mixture.
- Drop the peanut butter over the mixture and gently swirl it through without fully mixing to maintain visible ribbons.
- Transfer the mixture to a freezer-safe container, such as a 9×5-inch loaf pan.
- Top with the remaining chopped peanut butter cups if desired.
- Cover tightly with plastic wrap or a lid and freeze for 5 to 6 hours, or until firm.
- Let sit at room temperature for 5 to 10 minutes before scooping and serving.
Notes
Use crunchy peanut butter for additional texture.
Mix in chocolate chips for extra chocolate flavor.
Add crushed cookies for a cookies-and-cream variation.
Drizzle extra chocolate syrup over each serving.
Substitute chopped candy bars for the peanut butter cups.
Add a pinch of sea salt to enhance the chocolate and peanut butter flavors.
Store in an airtight freezer-safe container for up to 2 weeks.
Allow the ice cream to soften slightly before scooping if frozen solid.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 49 g
- Sodium: 220 mg
- Fat: 40 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 95 mg
