Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
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.
Ingredients
- 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
Instructions
- 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!
This looks fantastic!! Thank you so much for this homemade recipe! I cannot wait to make it. I am so curious if you think using a coconut cream in place of heavy cream could work too? For a dairy free option. Would love to know what you think? I’ll let you know if I give that a go!
Hi Shelby,
Yes, coconut cream should work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
Only two teaspoons of peanut butter? I can’t wait to try this!
Can i ommit the expresso if i plan to serve this ice cream to little kids?
I’m sensitive to caffeine so I use decaf espresso! Cannot wait to try this once we know what to do with the peanut butter!
Hi Jacki,
All of the peanut butter is used in step 2, you are just going to mix in small amounts at a time so all of the peanut butter is not chucked together:)
Hi Stephanie,
Sure, that will work well for you. Please let me know if you have any other questions, I hope you love this recipe! xx
Hi Lauren,
The full cup of peanut butter is used in step 2, you are going to mix in 2 teaspoon sized chunks at a time so the peanut butter can evenly mix throughout the ice cream:) xTieghan
Hi, a little confused by the add 2 teaspoons of peanut butter but a cup is in the recipe, do you mean at a time until mixed?
She writes:
2 teaspoon size amounts (as in plural), so 2 tsp at a time.
Hope it helps!
Thank you!
Hey Stephanie,
Yes, you are going to use the full cup of peanut butter in step 2, but just mixing in 2 teaspoons as at time so the peanut butter is mixed throughout the ice cream. Please let me know if you have any other questions! xTieghan
Your recipe sounds delicious but confusing. Can you explain a bit about the peanut butter? 1 cup but 2 tsps? Lots of questions in the comments about this, would help if you clarified
I think she meant to split 1 cup into a 2tsps portions when adding it into the ice cream. This way it will be much easier to distribute, rather than trying to mixing in a whole cup as one piece.
Thanks Kristina, that is correct:)
Hi Susan,
You are going to use the full cup of peanut butter in step 2, but mixing it in as 2 teaspoons sized chunks so it’s not all 1 huge cup of peanut butter:) I hope this makes sense! xx
What happens to the rest of the peanut butter?
Hi Corrie,
All of the peanut butter is used in step 2:) Please let me know if I can help in any other way, I hope you love the recipe! xTieghan
Hi Corrie,
All of the peanut butter is used in step 2, you are going to swirl in 2 teaspoon sized chunks:) Please let me know if I can help in any other way! xTieghan
Can candy pieces be added? If so when would be the best time to add them?
Hey Holly,
Sure, I would add in step 2 with the peanut butter. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
For those who are confused about the peanut butter, I interpret 1 cup of peanut butter but then use 2 teaspoons “chunks” just to have swirled in the ice cream. I do not believe the whole cup is meant to be mixed in thoroughly with other ingredients. This sounds delicious!
Thanks Andrea, yes that is correct! I hope you love the recipe! xTieghan
Can this be made with half and half? I can’t tolerate lactose and have only found a lactaid free half and half cream.
Hey Kerri,
So sorry, I would not recommend using half and half, but you could use coconut cream! Let me know if you give the recipe a try, I hope you love it! xTieghan
Heavy Cream or Heavy Whipping Cream?
Heavy cream and heavy whipping cream of the same thing ?
Hi Christine,
For this recipe, you can use either of those, whatever your grocery store carries, they are essentially the same thing:) Please let me know if you have any other questions! xT
Recipe calls for 1 cup of PB but I directions, you only use 2 tsp??
Hi Mary,
Yes, 1 cup of peanut butter using 2 teaspoon sized scoops to spread throughout the ice cream, you are going to use the full cup. I hope you love the recipe!! xTieghan
Can’t wait to try this! Do you think there’s a non-dairy type of cream that could work in place of heavy cream?
Hey Erin,
Coconut cream will work well for you here! Please let me know if you give the recipe a try, I hope you love it! xTieghan
The ingredients say 1 cup of peanut butter but the steps say 2 tsps. Is the correct?
Agreed…. Confused on this part! Would love to try this one!
Hi Suzanne,
You are using a full cup of peanut butter but swirling in 2 teaspoons at a time:) xx
It looks like you mix in the tsp size scoops all over until the cup of peanut butter is gone.
Thanks Faith, yes, that is correct!!
It’s spread out at 2 top at a time to incorporate throughout the ice-cream
Hi Brad,
Yes, you are going to use 1 cup of 2 teaspoon sized scoops:) Please let me know if you have any other questions! xTieghan
Can I use my cuisine art ice cream maker?
I think I’m going to try to churn this in my ice cream machine! Just add the PB at the end like a mixin perhaps?
Sure, that will work:)
For those confused by the 2 tsp of peanut butter: I’m 99% sure she means you scoop 2-tsp amountS at a time, one after the other until the whole cup of peanut butter is mixed in.
Thanks so much Linda!!
Hey Sharon,
Totally, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Can I use dates instead of honey/maple syrup?
Hey Veronica,
So sorry, I would probably not recommend using the dates, they wouldn’t give the right texture. Let me know if you give the recipe a try! xx
I LOVE peach ice cream. Vanilla is hard to beat when you can add peaches or bananas or whatever you like to it. Ice cream is one of my weaknesses.
Hey Charlotte,
Yum, peach sounds great!! Thanks for sharing:) Have a great Friday! xTieghan
Tieghan, I hope you take a minute to address the confusion of many of the readers (including me) here regarding the 2 tsp. peanut butter described in the recipe. Could you make that instruction clearer?
Hi David,
The full cup of peanut butter is used in step 2, you are going to mix in 2 teaspoon sized chunks at a time so the peanut butter can evenly mix throughout the ice cream:) xTieghan