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
