Easy homemade, no churn chocolate peanut butter ice cream recipe that gives you all the right flavors! Rich, creamy chocolate ice cream packed with swirls of smooth peanut butter, the ultimate ice cream flavor!
If you are team vanilla, make my homemade vanilla bean ice cream instead!
CHOCOLATE PEANUT BUTTER ICE CREAM
This homemade ice cream flavor is for all the chocolate and peanut butter lovers! Rich, creamy homemade no church chocolate ice cream loaded with swirls of smooth peanut butter, the perfect combination of sweet, rich and indulgent flavors. Make a tub of this easy chocolate ice cream with peanut butter to enjoy all summer long!
WHAT YOU NEED-
- Heavy Whipping Cream– The key ingredients in homemade ice cream are the heavy whipping cream. The high fat content is what you need, you can NOT substitute for half and half or whole milk.
- Condensed Milk– What sweetens the ice cream is the sweetened condensed milk! You can use regular or fat free condensed milk. Be sure you are using condensed milk NOT evaporated milk!
- Vanilla– I find that vanilla bean paste gives you the best results. If you cannot find vanilla bean paste, then you can use vanilla extract.
- Cocoa Powder– To give you chocolate ice cream you need to use unsweetened cocoa powder. I like to use Hershey unsweetened cocoa powder.
- Coffee– The secret to getting rich, fudgy chocolate flavor is to add coffee! This enhanced your chocolate. You can use either espresso or strong coffee or instant coffee powder.
- Peanut Butter– You want to use creamy peanut butter for this recipe! You can also use chunky peanut butter or even almond butter.
HOW TO MAKE HOMEMADE NO CHURCH CHOCOLATE ICE CREAM
You will not believe how easy it is to make homemade chocolate ice cream!
- Mix the heavy whipping cream with a hand mixer or stand mixer until it becomes light, fluffy and stiff peaks form.
- Add the condensed milk, cocoa powder, coffee and vanilla and mix just until combined.
- Pour 1/3 of the ice cream mixture into a loaf pan or ice cream container. Drizzle with warm peanut butter all over the ice cream, then gently swirl.
- Repeat the layers until all the ice cream mixture has been used. Top with more peanut butter swirls.
- Cover the surface with plastic wrap or parchment paper and freeze for 8–12 hours, or until firm.
- Let the chocolate peanut butter ice cream sit at room temperature for a few minutes before scooping and serving.
| Ice Cream Scoop Tip: For easier scooping, keep a cup of hot water nearby and dip your ice cream scoop in the water before and between scoops! |
OTHER CHOCOLATE ICE CREAM ADD-INS
If you love chocolate ice cream but don’t like peanut butter, no WORRIES! You can totally swap the peanut butter for different add-ins for a delicious customizable chocolate ice cream.
- Crushed Nuts
- Crushed Oreos
- Chocolate Fudge
- Chopped Candies
- Cookie Dough
- Brownie Bites
- Graham Crackers
- Caramel Fudge
- Chocolate Chips
CHOCOLATE ICE CREAM VARIATIONS-
You don’t have to make this chocolate peanut butter flavor, you can totally switch up the flavor, all while keeping the chocolate ice cream base!
- Rocky Road– Make this chocolate ice cream rocky road flavor! Swap the peanut butter for mini marshmallows and chopped pecans or almonds throughout the ice cream.
- Double Chocolate– For the mega chocolate lovers, swap the peanut butter for swirls of chocolate fudge. So rich, decadent and delicious!
- Chocolate Fudge Brownie– If you love brownies, this flavor is for you! Add swirls of chocolate fudge and pieces of brownie into the batter.
- Chocolate Caramel– Swap the peanut butter swirl for caramel fudge swirl for another delicious chocolate ice cream flavor!
QUESTIONS YOU MIGHT HAVE:
No, you can use vanilla ice cream instead and make it a vanilla peanut butter ice cream!
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container contains about 16 servings.
Once you try to find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
When properly stored, this homemade no churn ice cream will stay good in the freezer for about 1-2 months!
Check out my ice cream scoop series, where I release a new ice cream flavor every week!
Chocolate Peanut Butter Ice Cream
Equipment
Ingredients
- 3 cups heavy whipping cream
- 3/4 cup condensed milk
- 1 1/2 Tbsp vanilla bean paste or vanilla extract
- 1 cup unsweetened cocoa powder
- 1/4 cup espresso or strong coffee
- 1 cup creamy peanut butter warm
Instructions
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)3 cups heavy whipping cream
- Add the condensed milk, cocoa powder, strong coffee, and vanilla paste to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and, if you prefer a sweeter ice cream, mix in a little more condensed milk.)3/4 cup condensed milk, 1 1/2 Tbsp vanilla bean paste, or vanilla extract, 1 cup unsweetened cocoa powder, 1/4 cup espresso, or strong coffee
- Pour about 1/3 of the chocolate ice cream mixture into an ice cream container, loaf pan, or metal bread pan.
- Add the peanut butter to a bowl and warm it for a couple of seconds. (Warming the peanut butter helps to drizzle and create ribbons.)1 cup creamy peanut butter, warm
- Drizzle some warm peanut butter over the ice cream. Using a butter knife or fork, gently swirl the peanut butter into the ice cream. (Avoid overmixing so you can still see ribbons of peanut butter.)
- Repeat the layering process 2–3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then add a final drizzle of peanut butter and gently swirl. (If you like peanut butter, don’t be shy about the amount of peanut butter you use.)
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)
Leave a Reply