I love me some chocolate peanut butter ice cream. This No churn chocolate peanut butter ice cream may just be my new favorite. I thought there was no way that a no churn could be as creamy and luscious as the original, but I was wrong.
In this No churn chocolate peanut butter ice cream there is cocoa powder and chocolate chunks. There is creamy peanut butter and vanilla. It checks all of the boxes. The best part is that I do not need to pull out the ice cream maker to make it. Plus, I have ice cream to eat in just 2 hours!!!!
What do you need to make this No churn chocolate peanut butter ice cream?
No churn ice cream is pretty simple and only needs a few ingredients.
Heavy Cream-Â This is how you are able to make ice cream without the maker. You whip the air into the cream and that will give you a creamy and luscious ice cream with no ice crystals
Sweetened Condensed Milk- This is the sweetener for your you No churn chocolate peanut butter ice cream. This also adds a sense of richness and another layer of creaminess to the whole the thing
Cocoa Powder-Â You will want to use a good quality cocoa powder here. You want to make sure it is going to mix in well and give a rich chocolaty flavor
Peanut Butter-I recommend using your favorite brand for this. I love simply Jif, it is creamy and doesn’t have a bunch of garbage in it. But whatever you prefer to use is fine. If you are using a natural or raw peanut butter, make sure to stir it well before adding in to your ice cream base
Chocolate Chunks- These are not necessary, but come on… they really add another level here
What equipment will you need to make this No churn chocolate peanut butter ice cream?
Not much needed here. Definitely not an ice cream maker!!
Kitchen Aid Mixer – I love my kitchen aid and use it for sooo much! Here I use it with the whip attachment to whip the cream, sweetened condensed milk and cocoa powder
Hand Mixer– You can also use a hand mixer for this. I use either, but I love my kitchen aid hand mixer too, so I linked that one for you
Loaf Pan– I love the loaf pans that are glass and have the plastic lids with them for this. It is the easiest way to freeze your No churn chocolate peanut butter ice cream and not get crystals on the top
Chef’s Tips-
This is a pretty straight forward and simple recipe. I do have a couple quick tips though that I have learned about no churn ice cream. The first one is no to over whip your whipped cream. You don’t even really want stiff peaks here. You want a soft peak and have it where it is just whipped, but not liquid. This will yield the creamiest ice cream.
Also, when you leave this overnight or longer, it can get very frozen. So, just pull it about 10 minutes before you want to scoop and serve it and it will be the easiest to scoop and fluffiest to enjoy. If you have it 2-3 hours after making it, it is the ideal consistency. You can get that back by just letting it warm up for about 10 minutes before scooping. ENJOY!
If you love this No Churn Chocolate Peanut Butter Ice Cream, you will also love the recipes below!
No Churn Chocolate Peanut Butter Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1 tbsp vanilla extract or vanilla bean paste
- 1 tsp kosher salt
- 1 cup peanut butter warmed up
- 1/2 cup chocolate chunks or chopped chocolate
Instructions
- Using a hand mixer or a kitchen aid with the whisk attachment, whip your cream, condensed milk, cocoa powder and espresso powder in a large bowl until soft peaks. Add in the vanilla and the salt. Whip to combine gently.
- Mix in the warmed up peanut butter, reserving about 1/4 cup for the last minute swirl in. Fold in all but about a handful of the chocolate chunks and fold all together.
- Pour into a loaf pan and swirl with remaining peanut butter and top with remaining chocolate chunks. Cover the loaf pan and freeze until firm, about 2-3 hours for a fluffy consistency. About 6 plus hours for a very firm consistency. If you freeze it 6 hours or more, let it sit out on the counter for 7-10 minutes before scooping. Scoop it into your favorite cone or dish and ENJOY!
