No Churn Chocolate Peanut Butter Ice Cream

The easiest 5 ingredient, No Churn, Chocolate Peanut Butter Ice Cream! So creamy and delicious!

YOU GUYS!!! (and gals… of course) This No Churn Chocolate Peanut Butter Ice Cream is by far the easiest and creamiest and peanut-iest ice cream out there!

What’s even better, is that this fully loaded ice cream contains just 5 ingredients!

No Churn Chocolate Peanut Butter Ice Cream


Whenever I buy ice cream at the store it usually has some sort of swirl or chunks of candy in it.

I’m a kid at heart, what can I say?

Chocolate Peanut Butter is my all time favorite flavor of ice cream, so I’m kind of shocked it’s taken me this long to share this recipe with you. It’s just too good to keep to myself anymore.

No Churn Chocolate Peanut Butter Ice Cream

The simple chocolate ice cream base starts off with some heavy whipping cream.

Beat it until soft peaks form and then fold in a can of sweetened condensed milk and some chocolate syrup.

You could stop there, but WHY!?!

No Churn Chocolate Peanut Butter Ice Cream

I added a bunch of chopped up Reese’s cups and then I swirled in 3 tablespoons of peanut butter.

Be careful when swirling in the peanut butter so it doesn’t fully incorporate into the chocolate ice cream.

No Churn Chocolate Peanut Butter Ice Cream

You want it to have nice thick swirls going through out the mixture.

All that’s left is to pour it into your freezer container and top with some more chopped Reese’s!

No Churn Chocolate Peanut Butter Ice Cream

Cover it with some plastic wrap and pop it in the freezer for 5 to 6 hours, or until it reaches your desired consistency.

What’s great about this ice cream is that it’s not icy, but super creamy without having to pull out a bulky ice cream maker to slow churn it.

No Churn Chocolate Peanut Butter Ice Cream

Check out that peanut butter swirl action!

I could eat this whole batch… but I like to share with my kiddos too.

After all, it’s a great way to get your dairy fix! Hooray for Ice Cream Month! 

No Churn Chocolate Peanut Butter Ice Cream

With just 5 ingredients and no ice cream maker needed, how can you not fall in love with this delicious creation!?

Chocolate and Peanut Butter for life!

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4.93 from 14 votes

No Churn Chocolate Peanut Butter Ice Cream

This creamy fully loaded No Churn Chocolate Peanut Butter Ice Cream contains just 5 easy ingredients!
Prep Time5 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Servings: 6
Calories: 418 kcal
Author: Shawn


  • 2 cups heavy whipping cream, cold
  • 1 sweetened condensed milk, 14oz can
  • 1 cup Hershey's chocolate syrup
  • 3 to 4 tablespoons creamy peanut butter
  • 14 chocolate peanut butter cups, divided


  • Beat the whip cream in a large bowl until soft peaks form.
  • Add the sweetened condensed milk and chocolate syrup and gently fold into the whipped cream until fully combined.
  • Chop up 12 of the chocolate peanut butter cups and fold into the mixture. Drop 3 to 4 tablespoons of the peanut butter into the bowl and gently swirl into the mixture, being careful not to mix too much.
  • Pour the ice cream mixture into your freezer container (I use a 9x5in loaf pan). Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached. Enjoy!
Recipe inspired from Add a Pinch


Calories: 418kcal | Carbohydrates: 20g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 199mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1175IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Keywords: Chocolate, condensed milk chocolate syrup, ice cream, no churn, Peanut Butter, peanut butter cup
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

 disclaimer: This post is in partnership with Arizona Milk Producers, reminding you to get your daily 3 servings of dairy. Thank you for supporting the brands that help make I Wash You Dry possible. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
55 Responses
  1. Ravyn

    5 stars
    Just made this tonight and I love it. I left out the chocolate sauce and added more peanut butter along with everything else and it was a great flavour. I love how simple it is to make and better than a grocery store ice cream, which is more often than not, full of chemicals that are not needed to make a great ice cream. Going to be trying this with different flavours (am going to explore this recipe but with frozen strawberries, strawberry jell-o crystals, and shortcake bits to create a strawberry shortcake ice cream version. So happy I came across this and thank you for sharing! Can’t wait to make this at the next family gathering.

  2. Jennie Morris

    5 stars
    I haven’t made it yet but I’m going to! I went to Dairy Queen tonight and got their cocoa fudge or whatever it is they put in their brownie supreme blizzard because it is a yummy chocolate! I’m also going to put some healthy dark chocolate, 100% cacao cold pressed, and no brownie pieces so mine will be a third healthier but it is going to be absolutely delicious I know!! Thanks for posting this recipe!!

  3. Sue

    4 stars
    Ice cream has a very good taste. Easy to make. Have made it twice and found the pieces of peanut butter cups all sink to the bottom of pan and I can’t get the spoonfuls of peanut butter to swirl. Stays in clumps then I just end up with 4-5 frozen lumps within the pan
    May try to freeze for an hour or so then swirl in the pb cups to get them filled into the whole pan

    1. Shawn

      You could try to warm up the peanut butter a little so it’s not so clumpy? And yes, if your ice cream mix is on the thinner side, waiting till it’s a little more frozen to add the peanut butter cups would be a great idea.

    1. Shawn

      I would say the shelf life in the freezer is about 6 weeks as long as it’s covered properly. As for making it more chocolatey, I would just try adding a little more chocolate syrup to the mixture. Hope that helps!

  4. Missy

    I made this yesterday. It was simple to put together and is very good. It tasted a little too sweet for me (and I almost never say that!). Next time, I think I will lessen the amount of chocolate syrup, since that is what I taste the most.

  5. Claudia Salmon

    Could you still make this in an ice cream freezer? Sounds so good, not sure I could wait 5 hours for it to be ready!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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