Description
Indulge in the creamy, rich delight of homemade No-Churn Chocolate Peanut Butter Ice Cream. This recipe requires no special ice cream maker and delivers a perfect balance of deep chocolate and salty peanut butter swirls.
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1/2 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup creamy peanut butter (room temperature is best for drizzling)
Instructions
- In a large bowl, whip the cold heavy whipping cream using an electric mixer until stiff peaks form (about 3-5 minutes). Be careful not to over-whip into butter.
- In a separate medium bowl, whisk together the cold sweetened condensed milk, sifted cocoa powder, vanilla extract, and salt until completely smooth and uniform in color.
- Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it.
- Carefully fold the remaining whipped cream into the chocolate mixture until just combined, ensuring you retain as much air as possible. Do not overmix.
- Spoon half of the ice cream base into a freezer-safe loaf pan (approx. 9×5 inches) lined with parchment paper.
- Warm the peanut butter slightly in the microwave (about 15-20 seconds) until it is easily drizzled. Drizzle half of the warm peanut butter over the first layer.
- Top with the remaining ice cream base and drizzle with the remaining peanut butter. Use a knife or skewer to gently swirl the peanut butter through the ice cream base once or twice.
- Cover the pan tightly with plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent ice crystals.
- Freeze for a minimum of 6 hours, or preferably overnight, until firm.
- Before serving, let the ice cream sit on the counter for 5-10 minutes to soften slightly for easier scooping.
Notes
- For a thicker swirl, use peanut butter that is slightly cooler, but still pourable.
- If you prefer a more intense chocolate flavor, add 1/4 teaspoon of espresso powder to the condensed milk mixture.
- Store leftovers tightly covered in an airtight container for the best texture.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg