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.
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.
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.
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!
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
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.
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- 2 1/2 cups heavy cream
- 3/4 cup unsweetened cocoa powder
- 1/2 cup maple syrup or honey, use more to taste
- 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
- 2 teaspoons instant espresso
- 1 teaspoon flaky salt
- 1 cup refrigerated creamy peanut butter
View Recipe Comments
- 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!
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”??
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
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.
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
Can I substitute a sugar based simple syrup for the maple syrup?
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
Made with Eli! Delish!
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan