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+ servings

No-Churn Peanut Butter Chocolate Chunk Ice Cream

This no-churn peanut butter chocolate chunk ice cream requires just 6 simple ingredients and only a few minutes to make!
This no-churn peanut butter chocolate chunk ice cream requires just 6 simple ingredients and only a few minutes to make!
Print Recipe
5 from 1 vote

Ingredients

  • 14 oz can sweetened condensed milk (400 grams)
  • 1/3 cup creamy peanut butter (90 grams)
  • 1 tablespoon vanilla extract
  • 2 ounces cream cheese (56 grams), softened to room temperature
  • 2 cups heavy whipping cream (500 ml)
  • 4 ounces semi-sweet chocolate (113 grams), chopped

Instructions

  • 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.
Adapted from the Vanilla Bean Baking Book.

Nutrition

Sodium: 1310mg, Calcium: 1680mg, Vitamin C: 14mg, Vitamin A: 8951IU, Sugar: 285g, Fiber: 14g, Potassium: 3214mg, Cholesterol: 866mg, Calories: 4401kcal, Saturated Fat: 178g, Fat: 319g, Protein: 75g, Carbohydrates: 325g, Iron: 10mg
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