This no-churn peanut butter chocolate chunk ice cream requires just 6 simple ingredients and only a few minutes to make!
I’m still relatively new to jump on the no-churn ice cream train, but I’m completely on board now. I have an ice cream machine that I use and love, and I used to think that was the only way to make truly great homemade ice cream. But I was wrong!
No-churn ice cream can be just as creamy and delicious as traditional ice cream, but the best thing about it is that it’s just so darn easy to make. There’s far less prep time and work involved, and you don’t need to buy an extra appliance.
This no-churn ice cream is filled with peanut butter flavor and speckled with chunks of semi-sweet chocolate throughout. It’s rich, smooth, and incredibly indulgent. Scoop it into cones or cups, or be like me and eat it with a spoon straight out of the container. It’s irresistible!
What is no-churn ice cream?
Traditional ice creams typically start with a custard base that’s cooked on the stove, and then once it’s chilled you churn it in an ice cream machine. So much work! There are 2 genius ingredients in no-churn ice cream that allow you to skip these steps:
- Sweetened condensed milk— is a sweetener that doesn’t need to be heated in order to dissolve into the ice cream base.
- Whipped cream— mimics the texture of churned ice cream once it’s frozen. Churning ice cream incorporates air into it as it tumbles in the machine, while heavy whipping cream incorporates air as it whips. Once it’s frozen they’re quite similar.
How to make this No-Churn Peanut Butter Chocolate Chunk Ice Cream
No-Churn Peanut Butter Base
This no-churn peanut butter chocolate chunk ice cream starts with an easy homemade peanut butter ice cream base. To get started you’ll need an electric mixer, a few bowls, and just 5 minutes to put it all together. I’ve already mentioned a few of the ingredients you’ll need above, but here’s the complete list:
- Creamy peanut butter
- Softened cream cheese
- Vanilla extract
- Heavy whipping cream
- Sweetened condensed milk
Semi-Sweet Chocolate Chunks
To complete this ice cream, I tossed in a handful of chopped semi-sweet chocolate. You can use any chocolate you like— dark, semi-sweet, or milk. But I do recommend using quality chocolate as it’ll make for better tasting ice cream.
Peanuts are a completely optional addition, add them if you like!
Other homemade ice cream recipes to try
- Blueberry Pie Ice Cream
- Mint Chocolate Chip Ice Cream
- Raspberry Rosé Sorbet
- Butterscotch Pecan Ice Cream
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No-Churn Peanut Butter Chocolate Chunk Ice Cream
- 1 14-oz can (400 grams) sweetened condensed milk
- 1/3 cup (90 grams) creamy peanut butter
- 1 tablespoon vanilla extract
- 2 ounces (56 grams) cream cheese, softened to room temperature
- 2 cups (500 ml) heavy whipping cream
- 4 ounces (113 grams) semi-sweet chocolate, chopped
- In a large bowl, whisk together the sweetened condensed milk, peanut butter, and vanilla.
- In a separate bowl, beat the cream cheese with an electric mixer until soft and smooth.
- Add heavy whipping cream slowly while continuing to beat on medium speed. Once all incorporated, beat on high for 2-3 minutes until thick.
- Fold whipped cream mixture into peanut butter mixture in 2 additions, mixing until no more streaks remain. Don't stir too much or you may deflate the whipped cream.
- Gently fold in the chopped chocolate.
- Dump the mixture into a loaf pan or ice cream tub. Cover with a lid or plastic wrap. Chill until completely firm, at least 6 hours.