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!
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.