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Lightly sweetened and so delicious, No Churn Chocolate Peanut Butter Ice Cream. It’s everyone’s favorite ice cream. Just made with 6 real ingredients, no added sugar, and using a super simple method. The base is made with heavy cream, cocoa powder, maple syrup, vanilla, instant espresso, and sea salt. Creamy peanut chunks are swirled in. This takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this icy cold creamy treat, it’s delicious and so super simple.

No Churn Chocolate Peanut Butter Ice Cream |

What’s your favorite ice cream? I always wonder whether more people like vanilla, chocolate, chocolate peanut butter, or something totally different? Without a doubt, mine is chocolate or chocolate peanut butter. The chocolate peanut butter can have either chunks or swirls of peanut butter, it really doesn’t matter. It just needs a deliciously creamy chocolate base and a good amount of peanut goodness throughout.

Just like most of us, I definitely grew up eating Dairy Queen every single summer, especially when we lived in Ohio. There was one summer – the summer my mom was pregnant with Asher (14 years ago!! crazy) – that mom and I made afternoon Dairy Queen trips at least 5 times a week. Yep, Monday-Friday. I have to say, it was one of the most special treats. I loved the one-on-one time with her.

Instead of blizzards (by that time we’d both outgrown them a little due to all the sugar/candy) we’d just get chocolate soft serve. And oh my gosh, soft serve in the summer, it’s just the most delicious!

It really is hard to beat.

No Churn Chocolate Peanut Butter Ice Cream |

But, if we didn’t get the chocolate soft serve, we do a store-bought chocolate peanut butter ice cream for dessert that night. We loved the creaminess of the chocolate and the big, big chunks of peanut butter. I remember having some of the best ice cream back in Ohio. You especially have to try Mitchell’s ice cream! Their selection is amazing.

I’m attempting to recreate that store-bought ice cream today. But with much less added sugar, no eggs, and only the simplest ingredients.

No Churn Chocolate Peanut Butter Ice Cream |

Here are the details

Before you do anything, I recommend mixing your favorite brand of creamy peanut butter up and then stashing it into the fridge.

I use organic salted creamy peanut butter (love the Costco brands and Whole Foods 365). Since the organic peanut butter has oils that separate, I first mix them really well. Then I stash them in the fridge. Then I can easily scoop out chunks of peanut butter.

You can use whatever peanut butter you enjoy (or any nut butter). I prefer one with just peanuts and salt.

Whip the cream with the chocolate powder until you have whipped cream. Keep it very lightly whipped so the cream does not get all grainy. Add maple syrup or honey for sweetness, then add plenty of vanilla, and sea salt.

And finally, stir (or swirl) in the peanut butter.

Simply freeze the ice cream in a glass container or loaf pan. I like to use something like this rectangle loaf pan.

Every spoonful is rich, creamy, perfectly sweetened, and full of peanut butter. I love the rich flavor of the chocolate when paired with peanut butter and sea salt.

Tastes just like a peanut butter cup!

So enjoy, and maybe make a double batch – one for this week and one for the week ahead. It’s July, it’s hot, and homemade ice cream that’s low in sugar is the best cool down!

Have a great weekend!

No Churn Chocolate Peanut Butter Ice Cream |

Looking for other homemade ice cream recipes? Here are a few ideas: 

Homemade Strawberry Shortcake Ice Cream Bars

Blackberry Lavender Ice Cream Sandwiches

Swirled Berry Ice Cream Butter Cake

Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake

Malted Milk Cookies n’ Cream Ice Cream Sandwiches

No Churn Minted White Chocolate Swirled Ice Cream

Peanut Butter Brownie Ice Cream Bars

Lastly, if you make this No Churn Chocolate Peanut Butter Ice Cream be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

No Churn Chocolate Peanut Butter Ice Cream

Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 8
Calories Per Serving: 453 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Using an electric mixer, whip the cream, cocoa powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the maple syrup (or honey), vanilla, and salt. Whip to gently combine.
    2. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream.
    3. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
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No Churn Chocolate Peanut Butter Ice Cream |

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  1. 5 stars
    After reading the reviews I decided to add sweetened condensed milk to the base as you did in your Oreo cookie recipe. That way I was assured the ice cream consistency. I also added caramel sauce for extra swirls and decadence. Wow! I don’t think I’ll ever buy ice cream again. Your recipes are great; thank you!

  2. 5 stars
    This turned out perfect! All your ice cream recipes sound good, but what I like about this one is the simple mostly healthy ingredients, without the sweetened condensed milk …pb and chocolate, a match made in Heaven

  3. Tried this recipe and the flavour is so delicious, but the ice cream went rock hard with freezing. I gave it some time out of the freezer but not much change. Any thoughts on where I went wrong?

    1. Hi Julia,
      Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:) I think you might just need to let it sit out longer:) xx

  4. Ahhh, I am so sad. I tried to make this twice tonight and both times it turned into butter without even mixing it for 1 minute. I had to throw two batches out. I wonder why it turns so quick? I have also made the Oreo chocolate malt recipe, and it took much longer to mix and turned out fine. This one goes from liquid to butter in under a minute for me! Never did reach soft peaks like I’ve previously experienced.

    1. Hi Chelsea,
      Thanks for trying this recipe and sharing your feedback, sorry to hear you were having some issues. Was there anything you may have adjusted? Is it possible the whip setting is just too high on your mixer? I’m not sure why it’s this recipe that isn’t working for you! Let me know! xx

    1. Hi Meredith,
      I would stick with using the mixer for this recipe:) Please let me know if you give this recipe a try, I hope you love it! xT

  5. 5 stars
    This ice cream is delicious and easily rivals my favorite chain ice cream shop! I’ve made this multiple times and it is always a hit. I find that it is also easier on my dairy sensitive stomach than regular ice cream since there is no milk involved. 💕

    1. Wow! Thanks so much Megan:) I love to hear that you have been enjoying this ice cream and appreciate you making it so often! xx

  6. Looks super yummy but why does it say no sugar added when there is definitely sugar added. Maple syrup IS sugar and this is super misleading especially if someone is diabetic and sees this not realizing their is a lot of sugar in it. This is one of my favorite food blogs but I swear all health food blogs lately will label their food as anything to get views knowing very well it’s misleading or stating super obvious like obv ice cream is gluten free. Nothing wrong with labeling your recipes so people can find them but that only applies if the labels you are using actually apply.

    1. Hi Abby,
      Thanks for sharing your feedback. When I say no sugar added, I am referring to white sugar which is highly processed, addictive, and inflammatory. Maple syrup is a natural sweetener. I hope this makes sense! xx

    1. Hi Amanda,
      Yes, the coconut cream would also work well for you! Let me know if you give this recipe a try, I hope it turns out well for you! xT

    1. Hi Julie,
      Sure, that would be yummy! Let me know if you give this recipe a try, I hope it’s delish! xT

    1. Hi there,
      Sure, I don’t see why not!! Let me know if you give this recipe a try, I hope it’s delish! xT

  7. Hi there! Sorry but I’m so confused about direction #2. You only use 2 teaspoons of the peanut butter? When do you put the rest in ? What does it mean to “scoop 2 teaspoons and then fold into the chocolate”??

    1. Hi Molly,
      You are going to use all of the peanut butter in step 2, but just scooping them in 2 teaspoon sized amounts so you can get nice swirls of peanut butter throughout the ice cream. Take a spatula and fold the peanut butter into the ice cream, creating the swirls of peanut butter. Please let me know if you have any other questions! xx

  8. This is delicious! Especially the second day when it’s completely frozen. We didn’t allow it enough time yesterday when we made it to freeze completely. It was still good, but more like a mousse. Today it’s even better. It’s VERY rich. A little goes a long way. We didn’t add the espresso since we were sharing with our little ones and weren’t sure if it would negatively impact their sleep. This recipe has convinced us to make ice cream instead of buying it.

    1. Hey Dana,
      Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx

    1. Hi there,
      Sorry, I’ve not tried that so I am not sure how it would turn out! Let me know if you give the recipe a try, I hope you love it! xT