If you are looking for the ultimate indulgence that combines creamy, dreamy chocolate with rich peanut butter, this Chocolate Peanut Butter No-Churn Ice Cream Recipe is about to become your new favorite treat. Forget about complicated ice cream machines or endless mixing—the magic here is in the simplicity and the luscious layers of flavor that come together effortlessly. Each bite delivers the perfect balance of sweet, salty, and silky textures, making it a standout dessert for any occasion.
Ingredients You’ll Need
Gathering simple, accessible ingredients is the key to making this spectacular ice cream come together. Each element plays a crucial role, from creating the smooth texture to layering in the bold chocolate and peanut butter flavors that make this recipe truly irresistible.
- 1/2 cup peanut butter (smooth): Use creamy peanut butter for the perfect spreadable consistency that blends beautifully into the ice cream.
- 2 tablespoons powdered sugar: Adds just the right amount of sweetness and helps to smooth out the peanut butter.
- 2 cups 35% whipping cream: Whipped to fluffy perfection, it forms the rich, airy base of the no-churn ice cream.
- 10 ounces sweetened condensed milk: This adds sweetness and creaminess while eliminating the need for churning.
- 1/2 cup cocoa powder: Provides deep, intense chocolate flavor that contrasts wonderfully with the peanut butter.
- 1/8 teaspoon iodized table salt: Enhances the overall flavor and balances the sweetness beautifully.
How to Make Chocolate Peanut Butter No-Churn Ice Cream Recipe
Step 1: Prepare the Peanut Butter Mixture
Start by blending the smooth peanut butter with powdered sugar in a small bowl until you have a glossy, homogenous mixture. This will be spooned in as flavorful ribbons throughout the ice cream base, giving each bite a delicious punch of peanut buttery goodness.
Step 2: Whip the Chocolate Base
In a large mixing bowl, combine the whipping cream, sweetened condensed milk, cocoa powder, and salt. Begin mixing at low speed to incorporate the cocoa powder evenly, then crank the mixer up to medium-high until the mixture is thick, fluffy, and holds peaks. This whipped base is where your chocolate dreams come to life, rich yet light and airy.
Step 3: Layer the Ice Cream
Now comes the fun part: layering! Spoon a generous layer of the chocolate base into your ice cream container, then gently spread small chunks of the peanut butter mixture across the surface. Alternate layers of chocolate and peanut butter until all your base and nutty goodness are used up. This creates a beautiful marbled effect that looks just as stunning as it tastes.
Step 4: Freeze for Perfection
Smooth the top layer with a spatula, then cover the container tightly. For the best results, press wax paper or parchment directly onto the surface to prevent ice crystals from forming. Freeze the ice cream for at least 8 hours or overnight so it can firm up into the perfect texture for scooping.
How to Serve Chocolate Peanut Butter No-Churn Ice Cream Recipe
Garnishes
While this ice cream is delicious on its own, sprucing it up elevates the experience. Try sprinkling chopped roasted peanuts on top for a satisfying crunch or drizzle melted chocolate for an extra touch of decadence. A few mini peanut butter cups would also be a playful, crowd-pleasing addition.
Side Dishes
Serve this ice cream alongside warm brownies or rich chocolate cake to create an irresistible dessert duo. Fresh berries or sliced bananas also pair wonderfully, adding a refreshing contrast to the richness of the ice cream.
Creative Ways to Present
For a fun twist, serve scoops in waffle cones or chocolate-dipped bowls, or layer the ice cream with cookie crumbs and peanut butter sauce in parfait glasses. This Chocolate Peanut Butter No-Churn Ice Cream Recipe also shines when blended into a decadent milkshake or used as a filling for homemade ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream in an airtight container in the freezer to maintain its creamy texture and prevent freezer burn. Make sure to press a layer of parchment or wax paper directly onto the ice cream before sealing to keep it fresh.
Freezing
This no-churn ice cream freezes well for up to two weeks. Because it’s made without eggs, it maintains a smooth texture without becoming icy. Just remember to let it sit at room temperature for about 5-10 minutes before scooping to soften slightly.
Reheating
Ice cream is best enjoyed chilled and doesn’t require reheating. However, if it becomes too hard, simply leave it out for a few minutes or microwave on very low power for 10-15 seconds to soften enough for serving.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Using crunchy peanut butter will add some delightful texture contrast to your ice cream with little peanut bits, enhancing the overall experience.
Do I have to use sweetened condensed milk?
Yes, sweetened condensed milk is essential here because it sweetens the ice cream and provides the dense creaminess that replaces the need for churning.
How do I prevent ice crystals in no-churn ice cream?
Pressing parchment paper onto the surface of the ice cream before sealing the container and tightly covering it helps minimize ice crystals, keeping the texture smooth and creamy.
Can I make this recipe dairy-free?
You can try using coconut cream instead of whipping cream and a dairy-free sweetened condensed milk alternative, but keep in mind the texture and flavor might vary slightly from the original.
Is it possible to double this recipe?
Definitely! Just double all ingredients and use a larger container for freezing. Make sure you have enough freezer space for the larger batch to set properly.
Final Thoughts
This Chocolate Peanut Butter No-Churn Ice Cream Recipe is an absolute game changer if you crave rich, creamy homemade ice cream without fuss or fancy equipment. Its balanced layers of chocolate and peanut butter flavor will impress anyone lucky enough to try it. So gather your ingredients, dive into the fun of layering, and get ready to fall in love with a dessert that’s as simple to make as it is delicious.
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Chocolate Peanut Butter No-Churn Ice Cream Recipe
- Total Time: 8 hours 20 minutes
- Yield: 10 servings
Description
This rich and creamy Chocolate Peanut Butter Ice Cream is a no-churn recipe perfect for enjoying homemade ice cream without an ice cream maker. Layers of smooth peanut butter and a fluffy chocolate base are combined and frozen to create a deliciously indulgent treat that’s easy to prepare and perfect for peanut butter and chocolate lovers.
Ingredients
Peanut Butter Mixture
- 1/2 cup smooth peanut butter
- 2 tablespoons powdered sugar (icing sugar)
Chocolate Base
- 2 cups 35% whipping cream
- 10 ounces sweetened condensed milk (one 300 ml can)
- 1/2 cup cocoa powder
- 1/8 teaspoon iodized table salt
Instructions
- Prepare Peanut Butter Mixture: In a small bowl, thoroughly mix the smooth peanut butter and powdered sugar until smooth and completely combined. Set this mixture aside for layering later.
- Make Chocolate Base: In a large mixing bowl, combine the whipping cream, sweetened condensed milk, cocoa powder, and salt. Using a hand mixer or stand mixer, start mixing on low speed to blend the cocoa powder well. Then increase the speed to medium-high and whip the mixture until it becomes thick, fluffy, and holds distinct tracks from the beaters.
- Layer the Ice Cream: Spoon a layer of the chocolate base into an insulated ice cream container or a 9 x 5-inch (23 x 13 cm) loaf pan. Spread small chunks of the peanut butter mixture on top using a spoon or butter knife. Continue layering the chocolate base and peanut butter mixture alternately until all is used.
- Smooth and Freeze: Smooth the surface with the back of a spoon or an offset spatula. If you are using a loaf pan, press a piece of wax paper or parchment paper directly onto the ice cream surface to minimize ice crystals. Cover the container tightly and freeze for at least 8 hours or overnight until firm.
- Serve: Once frozen completely, scoop and serve the creamy, no-churn chocolate peanut butter ice cream. Enjoy!
Notes
- Use smooth peanut butter for better spreading and texture.
- For best texture, ensure the whipping cream is chilled before whipping.
- If you don’t have powdered sugar, you can make your own by blending granulated sugar until fine.
- Pressing wax or parchment paper on the surface of the ice cream helps prevent ice crystals from forming.
- Allow ice cream to sit at room temperature for a few minutes before scooping for easier serving.
- This recipe does not require an ice cream maker, making it a simple option for homemade ice cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
