Go Back

No Churn Chocolate Peanut Butter Ice Cream

I am loving no churn ice creams. They are such a great way to make and enjoy homemade ice cream simply, quickly and in any flavor you want!
Print Recipe Pin Recipe

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!