No-Churn Chocolate Peanut Butter Ice Cream is a sweet, rich and creamy ice cream that doesn’t require an ice cream maker!

scoops of no churn chocolate peanut butter ice cream in a white dish

Summer days call for a way to cool off easily, and homemade no-churn chocolate peanut butter ice cream is one of the best ways to do that!

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Ever since I bought my ice cream maker years ago, I’ve been experimenting and making ALL the frozen treats each summer. The possibilities are endless!

Sometimes we use the ice cream maker to freeze sorbet, like this amazing pineapple sorbet. But sometimes, we don’t want to pull out the ice cream maker, or we didn’t stick it in the freezer ahead of time, or we just want something a little easier.

In those cases, I love making no-churn ice cream.

For instance, this no-churn cookies and cream ice cream, cake batter ice cream, lemon ice cream, orange creamsicle ice cream, and no-churn pistachio ice cream are some of our family’s absolute favorites, and they don’t last long around here.

One of the great things about no-churn ice cream is that a simple 2-ingredient base can be transformed into lots of different flavors and varieties. You can also use different mix-ins to change things up.

No matter the variety, it ends up being a delightfully creamy ice cream, almost like a custard but without the fuss of adding eggs.

More recently, I wanted a chocolate and peanut butter dessert. Since it’s the dead of summer here in Tennessee, I decided to experiment with tweaking the base of the no-churn ice cream to include chocolate AND peanut butter.

Turns out, it was the best experiment ever! Because this ice cream is to. die. for.

More Delicious Chocolate Peanut Butter Treats:

How to Make Chocolate Peanut Butter Ice Cream Without an Ice Cream Maker

You won’t believe how simple it is to make this delicious ice cream!

You’ll start by whipping some heavy cream until stiff peaks form. Then, add in some cocoa powder and peanut butter. Turn the mixer back on briefly, just enough to incorporate those ingredients well.

Then, gently stir in some sweetened condensed milk until well-combined.

Transfer the mixture to a freezer-safe container and pop it into the freezer for a few hours. It takes about 3-4 hours to reach soft-serve consistency. If you want scoopable, firmer ice cream, aim for 6-8 hours (or even overnight).

The wait is well-worth it!

three scoops of homemade no-churn chocolate peanut butter ice cream made with sweetened condensed milk and heavy cream

The Shortcut of No-Churn Ice Cream

Traditionally, when making homemade ice cream, you make a sweet base that is churned as it freezes. The churning aerates it and breaks up ice crystals, so it ends up nice and smooth.

In this case, the sweetened condensed milk provides the sweetness, and whipping the cream gives it the light and fluffy texture.

Truly, this kind of ice cream is so silky smooth and decadent!

You can scoop it up into a sundae, banana split, or just eat it plain. It’s that good!

scoops of homemade chocolate peanut butter ice cream

Notes and Adaptations:

I didn’t want the peanut butter flavor to overpower the chocolate, so I went with 1/4 cup of peanut butter. You can certainly increase that to 1/2 cup if you want a stronger flavor.
I haven’t tried this recipe with natural peanut butters (the kind that require stirring to incorporate the oil)–I don’t think those would be the best choice for this recipe since it would be harder to mix into the cream. I recommend that you stick with regular creamy peanut butter, like Jif.
I used dark chocolate cocoa powder, but regular will work fine as well.
You can add chopped peanut butter cups to the mixture if you’d like–simply fold those in before freezing, after everything else is mixed well.

Recommended Equipment:

Yield: 1 quart

No-Churn Chocolate Peanut Butter Ice Cream

Name: No-Churn Chocolate Peanut Butter Ice Cream
Prep time: 5 min
Total time: 2 h 5 min
Yield: 1
Cuisine: American
Ingredients: 2 cups cold heavy whipping cream; 1/4 cup creamy peanut butter; 1/3 cup cocoa powder; 14-ounce can sweetened condensed milk

This decadent, creamy no-churn chocolate peanut butter ice cream comes together easily with just a handful of ingredients, and no ice cream maker required!

Prep Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

2 cups cold heavy whipping cream
1/4 cup creamy peanut butter
1/3 cup cocoa powder
14-ounce can sweetened condensed milk

Instructions

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer), whip the heavy cream until stiff peaks form.
Add in the peanut butter, cocoa powder, and sweetened condensed milk. Mix at low speed just until the ingredients are incorporated and the mixture is smooth, scraping down the sides of the bowl as needed.
Pour into a freezer-safe container and cover with plastic wrap or a lid. Freeze for at least 2 hours (this will generally yield a soft-serve type consistency) or 4-6 hours for a firmer, scoopable consistency.

Notes

I didn't want the peanut butter flavor to overpower the chocolate, so I went with 1/4 cup of peanut butter. You can certainly increase that to 1/2 cup if you want a stronger flavor.

I haven't tried this recipe with natural peanut butters (the kind that require stirring to incorporate the oil)--I don't think those would be the best choice for this recipe since it would be harder to mix into the cream. I recommend that you stick with regular creamy peanut butter, like Jif.

I used dark chocolate cocoa powder, but regular will work fine as well.

You can add chopped peanut butter cups to the mixture if you'd like--simply fold those in before freezing, after everything else is mixed well.