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No-Churn Peanut Butter Chocolate Chip Ice Cream

This No-Churn Peanut Butter Chocolate Chip Ice Cream needs no special equipment to make. It uses simple ingredients to give you a cold, delicious treat!

A TASTY AND EASY ICE CREAM

Who doesn’t love ice cream? One thing that I do love to do is make homemade ice cream because it is so so easy. You don’t need an ice cream maker to make a deliciously creamy ice cream. This No-Churn Peanut Butter Chocolate Chip Ice Cream is one of my favorites because I absolutely love peanut butter. It comes together quickly. The hardest part is waiting for it to set up but it’s worth it. If you are craving a simple, old-fashioned treat, then you need to make this No-Churn Peanut Butter Chocolate Chip Ice Cream recipe.

No-Churn Peanut Butter Chocolate Chip Ice Cream in bowl with chocolate being drizzled on top.

FREQUENTLY ASKED QUESTIONS:

How much ice cream does this make?

This will make about 1 1/2 quarts of ice cream.

What peanut butter is best to use?

I usually use creamy but chunky will also work and will give you a nice little crunch. I do not recommend using natural peanut butter for this recipe.

How long does this need to chill?

This needs to be chilled for at least 6-8 hours to get the correct texture.

Can I add other toppings to this?

Add some more chocolate sauce, melted peanut butter, chocolate chips, peanuts, etc.

How do you store leftovers?

Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week.

No-Churn Peanut Butter Chocolate Chip Ice Cream in pan with ice cream scoop, Pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • heavy whipping cream
  • sweetened condensed milk
  • peanut butter
  • chocolate sauce (like Hershey’s)
  • mini chocolate chips
  • vanilla extract
  • sea salt
Ingredients needed: heavy whipping cream, sweetened condensed milk, peanut butter, chocolate sauce, mini chocolate chips, vanilla extract, sea salt and ice cream cones.

HOW TO MAKE NO-CHURN PEANUT BUTTER CHOCOLATE CHIP ICE CREAM:

Place a loaf pan in your freezer to chill. Use an electric mixer to beat the cold heavy whipping cream in a large mixing bowl until stiff peaks form.

Beaten whipped cream in bowl.

In a separate mixing bowl, stir together the condensed milk, peanut butter, vanilla extract and sea salt until well combined.

Sweetened condensed milk, vanilla, salt and peanut butter added to bowl.

Add the peanut butter mixture to the whipped cream. Fold together until just combined.

Peanut Butter mixture added to whipped cream in bowl.

Then add ½ cup mini chocolate chips and fold until incorporated.

Chocolate chips being added to mixture in bowl.

Remove the chilled loaf pan from the freezer and pour half of the peanut butter ice cream into the pan. Dollop ¼ cup of the chocolate sauce on top of the ice cream. Pour the remaining peanut butter ice cream mixture into the pan and dollop the remaining chocolate sauce.

Ice cream being layered in pan.

Swirl the sauce in with a butter knife and sprinkle the tablespoon of chocolate chips on top. Place the loaf pan back into the freezer for 6-8 hours or until the ice cream is fully set. 

Swirled ice cream in pan waiting to be frozen.

When ready, scoop into an ice cream cone or bowl and serve.

No-Churn Peanut Butter Chocolate Chip Ice Cream in pan with ice cream scoop holding some of the ice cream.

Enjoy!

No-Churn Peanut Butter Chocolate Chip Ice Cream in ice cream cone.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Close up square image of No-Churn Peanut Butter Chocolate Chip Ice Cream in ice cream scoop in pan.

No-Churn Peanut Butter Chocolate Chip Ice Cream

This No-Churn Peanut Butter Chocolate Chip Ice Cream needs no special equipment to make. It uses simple ingredients to give you a cold, delicious treat!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time:: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

Ingredients

  • 2 cups cold heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 1 cup peanut butter, creamy or chunky
  • ½ cup chocolate sauce (like Hershey's), divided use
  • ½ cup + 1 tablespoon mini chocolate chips divided use
  • 1 teaspoon vanilla extract
  • teaspoon sea salt

Instructions

  • Place a loaf pan in your freezer to chill.
  • Use an electric mixer to beat the cold heavy whipping cream in a large mixing bowl until stiff peaks form.
  • In a separate mixing bowl, stir together the condensed milk, peanut butter, vanilla extract and sea salt until well combined.
  • Add the peanut butter mixture to the whipped cream. Fold together until just combined.
  • Then add ½ cup mini chocolate chips and fold until incorporated.
  • Remove the chilled loaf pan from the freezer and pour half of the peanut butter ice cream into the pan. Dollop ¼ cup of the chocolate sauce on top of the ice cream. Pour the remaining peanut butter ice cream mixture into the pan and dollop the remaining chocolate sauce.
  • Swirl the sauce in with a butter knife and sprinkle the tablespoon of chocolate chips on top.
  • Place the loaf pan back into the freezer for 6-8 hours or until the ice cream is fully set.
  • When ready, scoop into an ice cream cone or bowl and serve, enjoy!

Notes

  • Creamy or chunky peanut butter will work. Natural peanut butter will not work in this as it will not set up properly.
  • Easily double this recipe and make in two pans.
Course: Dessert
Cuisine: American

Nutrition

Calories: 944kcal | Carbohydrates: 74g | Protein: 20g | Fat: 66g | Sodium: 428mg | Fiber: 4g | Sugar: 59g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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