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
- 2 cups heavy whipping cream, cold
- 14 oz sweetened condensed milk
- 1 cup Hershey's chocolate syrup
- 3 to 4 tablespoons 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!
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.
This is so good! I skip the peanut butter and cut the mini Reece’s cups in half and they stay on top if the cream is whipped enough. I cut back the second time on the chocolate syrup as it was a little much the first time I made it. I will make this a lot and keep in my freezer.
I made this for my mother Birthday. It was a hit! Thank you for sharing your awesome recipe!
That’s awesome! Happy birthday to your mom! 🙂
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.
So glad you enjoyed the recipe Ravyn! Let me know how those other flavors turn out!
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!!
Oh fun!! This sounds like it’s going to be yummy!
Is there a peanut butter alternative? We have a kid that’s allergic.
You can use a different nut butter in it’s place or just leave it out?
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
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.
Is regular heavy cream ok instead of whipping cream?
How long Is the shelf life in the freezer? Also, could I add some cocoa powder to make it more chocolatey ??
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!
This was absolutely perfect!
Nice! So glad you enjoyed it!
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!
Is there some other chocolate you could use instead of Hershey’s chocolate syrup? I love chocolate but for some reason don’t care for chocolate syrup.
Betty F. Adams
Shawn, how long can I keep it in the freezer without loss of texture?