This no-churn chocolate peanut butter cup ice cream combines a rich chocolate base with ribbons of peanut butter and plenty of mini peanut butter cups.
Ice cream isn’t just a summer treat — it’s comfort food year-round. This recipe joins my collection of easy no-churn options alongside my Cake Batter flavor. Save it, pin it, or make it soon — the combination of chocolate and peanut butter is irresistible.
If you love chocolate and peanut butter, this one is made for you. The salty richness of peanut butter balances the deep chocolate flavor, and mini peanut butter cups scattered throughout give every spoonful a delightful crunch and melty center.
This no-churn version is creamy and easy to make at home. It features a chocolate cream base folded with whipped cream, plus swirls of melted peanut butter and chopped peanut butter cups. Customize the amount of mix-ins to suit your taste — more peanut butter cups for extra indulgence!
No Churn Chocolate Peanut Butter Cup Ice Cream
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Ingredients
- 2 cups (473 ml) heavy cream
- 14 oz (396 g) can sweetened condensed milk (fat free works fine)
- ½ cup (40 g) cocoa powder, sifted
- 50 mini peanut butter cups, halved (about 1 cup)
- ½ cup (132 g) peanut butter, melted and slightly cooled (about 15–20 seconds in the microwave)
Instructions
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In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3½ minutes.
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In a separate large bowl, whisk the sweetened condensed milk with the sifted cocoa powder until smooth. Gently fold the whipped cream into the chocolate mixture until no white streaks remain.
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Fold in most of the halved peanut butter cups, reserving a few to decorate the top.
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Using a 2-quart container, layer the ice cream: pour one-third of the chocolate mixture, drizzle with some melted peanut butter, then repeat for a second layer. Add the final third of chocolate mixture, drizzle more peanut butter, and swirl with a knife for a marbled effect. Top with the remaining halved peanut butter cups.
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Freeze for at least 6 hours or until firm; overnight is ideal. Store covered in the freezer.
Notes
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