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!
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.
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!?!
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.
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!
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.
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!
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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No Churn Chocolate Peanut Butter Ice Cream
This creamy fully loaded No Churn Chocolate Peanut Butter Ice Cream contains just 5 easy ingredients!
- Prep Time: 5 hours
- Total Time: 5 hours
- Category: Dessert
Ingredients
- 2 cups cold heavy whipping cream
- 1 (14oz) can sweetened condensed milk
- 1 cup Hershey’s chocolate syrup
- 3 to 4 tablespoons creamy peanut butter
- 14 chocolate peanut butter cups, divided
Instructions
- 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!
Notes
Recipe inspired from Add a Pinch
Nutrition
- Serving Size: 6
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.
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
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.
You can definitely cut back on the chocolate syrup if you felt it was too sweet. Glad you enjoyed it!
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!
Yeah, I’m sure you can easily churn it in an ice cream maker!
Shawn, how long can I keep it in the freezer without loss of texture?
can this be made with soy milk or rice milk coconut milk I am lactose-intolerant and miss a good creamy ice cream
I don’t think this would be a good recipe to find substitutions for. Sorry!
Can this ice cream be made with a non dairy base such as almond milk or rice milk maybe coconut milk period lactose intolerant and sure do miss a good creamy ice cream
I don’t think this would work with non dairy substitutions. Sorry!
I wonder if I can use ordinary unsweetened condensed milk and Splenda instead of sweetened. as I am Diabetic and can’t have sugar.
Holy Smokes! This ice cream is AMAZING!!!!!!!, and so easy.
Hubby is not much of a peanut butter fan, but he loves maple walnut. May try that.
What size peanut butter cups do you use?
I use the small foil wrapped size.
So good. Love it. Yum yum.
I’m using your recipe to do homemade blueberry ice cream using in it my very own homemade blueberry preserves. My daughter and I have always loved blueberry and nobody ever makes blueberry ice cream. I guess its not a big seller. So to make my daughter happy I’m giving her blueberry ice cream. She so excited and can’t wait to taste it when its done.
The choco peanut chocolate ice cream looks good. I am curious how the base would work with other ingredients? Such as, fruit or nuts? would the base recipe have to change or stay the same? thanks s Maurer
Hi, I’m making blueberry ice cream using this recipe. When its all done and we taste it I can reply to you to let you know if the recipe needs to be changed or not for fruits.
is this gluten free
So far as I know, yes. But you’ll want to check the packaging for the specific chocolate sauce and peanut butter cups that you use, to be on the safe side.
I made this ice cream on Friday night for my company on Saturday. It was a real hit. I made the chocolate peanut butter & strawberry vanilla. It was delicious & took hardly any time at all. I’ll be making ice cream in the future instead of buying it. Thanks for sharing.
So glad you’re enjoying it!
can you use fresh strawberries or vanilla
Sure!
This is a really great recipe to use, especially as a base! There are endless possibilities!!
This looks amazing and I am def. going to try it, but its not only 5 ingredients, read the label on the chocolate sauce and PB cups, more like 40 ingredients 🙂
Any tips for chocolate syrup alternatives? Is there a particular reason you opted for it (or just ease?)?
Thinking I’d just put in cooled melted chocolate, perhaps with a dash of oil to thin it out and stop it from seizing up.