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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.
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!
I’m confused. In your Instagram stories, it looks like the peanut butter is melted and swirled into the chocolate ice cream and then some tsp balls of PB are added. How did you get refrigerated PB to be that fluid?
Hi Nina,
The peanut butter will just be chilled, not frozen, so it should be able to easily swirl. I hope you love the recipe, let me know if you give it a try! xTieghan
Tieghan,
How would you turn this into Vanilla and peanut butter instead of chocolate?
Hey Diana,
To make this vanilla you will just want to omit the cocoa powder. Let me know how the ice cream turns out, I hope you love it! xTieghan
Very easy and tasty. I’d like it with more peanut butter 🙂 . I have found no-churn ice creams to be a bit rich for me. I wonder if there’s a way to make them lighter but still have good texture. Does anyone know?
Thanks for trying the recipe Amy!! You could try coconut cream to lighten it up, but the recipe will only work with heavy cream or coconut cream:) Let me know if you give it a try! xTieghan
Can I use this same recipe in my Cuisinart Ice Cream Maker? Thank you.
Hey David,
Yes, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xTieghan
Delicious!! Everyone loved it for desert after brunch today.
Hi Lorena,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
I’m a tad confused as their is 1 c of p butter in the recipe but then says place 2 tsp of it in the whipped portion? Is there some part of the recipe using the whole at of p butter that I’m missing? Many thanks Cheers Debbie North Van BC Canada.
Hi Debbie,
You are going to use all of the peanut butter in step 2. Just use 2 teaspoon sized scoops when add the peanut butter so it doesn’t all clump together:) I hope you love the recipe! xTieghan
Thanks for such a quick reply I see now what you mean with thePB I guess I misinterpreted the instructions as it wasn’t clear to me ! Will try for sure as I have all the ingredients in the house! I got onto using your HBH recipes via our daughter who is on the cutting edge of new authors, recipes and loves to cook and bake like me. She lives in Northern Alberta GP Alberta Can and is always sending me notes that she made this and that from your web site or the first book. Thus I had to get the first book and love it .Many thanks and congrats on such a successful career! You sound like me The kitchen is my happy place(which is getting a full make over in the fall!) Thanks again Cheers Debbie North van BC Canada
So excited to try! Do you think I pups substitute super finely ground coffee in place of the instant espresso?
Hi Tracy,
So sorry, that will not work the same, you need the instant espresso or just omit it:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Cant wait to make since i don’t have an ice cream maker!? just wondering would adding some coconut creme be okay ? just love chocolate peanut butter and coconut together?would that freeze well if fully incorporated? Thanks for all you do Tiegan!!?
Hey Dorinda,
Sure, I bet that would work well for you! I hope you love the recipe, let me know how it turns out:) xx
Made it today and our family loved it. Rich. Not too sweet and, therefore, dreamily European. Slightly bitter balanced by the maple syrup. Will make again and will improvise with other ingredients. Maybe not as creamy as other recipes. But lovely and easy.
Hey Kim,
Thanks for giving the recipe a try and sharing your feedback! I hope you have a great weekend! xTieghan
I’m confused, the recipe calls for 1 cup PB but the instructions note to mix only 2 teaspoons .. what’s up?
Do I ever add the rest of the PB?
Hi there,
You are using the entire cup of peanut butter in step 2. Please just use 2 teaspoon sized scoops until the 1 cup is used up, this will prevent there being 1 huge clump of peanut butter in the ice cream. I hope you love the recipe! xTieghan
You scoop out 2t size little balls and then mix those balls into the batter.
Woah. Chocolate peanut butter ice cream is my all time favorite. Need to try this this weekend.
Thanks Megan!! I hope you love this recipe, please let me know if you give it a try! xx
Hey I’m about to make your super delicious looking no churn peanut butter chocolate ice cream. My question is the ingredients say 1c creamy peanut butter but the instructions say only 2 teaspoon size scoops. Just want to be sure which amount I need ?
Hi Erin,
You are going to use the full cup of peanut butter in step 2, but just adding in 2 teaspoon sized scoops so the peanut butter does not clump together. I hope this makes sense:) xTieghan
I have a Cuisinart ice cream maker – can this be made in it?
Hi Terry,
Totally, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
2. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream.
Huh?
I believe she means to drop 2t spoonfuls of the peanut butter at a time into the ice cream, then fold them in. For the 1 cup of peanut butter called for in this recipe, that would be about twenty 2t spoonfuls total folded into the ice cream. Hope that makes sense.
Thanks Cheryl!!
Why not edit the recipe so people don’t have to keep asking about the peanut butter confusion?
I really am not sure how else to write that, other than how it is written:) If you have a suggestion that would be amazing!
How about “Scoop the peanut butter, 2 teaspoons at a time”…
Hi Connie,
Yes, scoop 2 teaspoons sized chunks of peanut butter into the ice cream so you do not have a massive chunk of peanut butter, it will distribute nicely this way:) Please let me know if you need more clarification! Have a great day! xx
To keep the ice cream from forming crystals after freezing, add a tablespoon of a liquor when making. If you don’t want the alcohol to add any flavor, use vodka. Very disappointed that Tieghan has not responded to the numerous questions about the peanut butter, but I interpreted it the same way as some other posters—to add it to the mixture 2 teaspoons at a time so as to end up with an ice cream that has hunks of peanut butter as opposed to peanut butter completely blended into the ice cream. Swirling in some melted chocolate or chocolate chunks along with the peanut butter also results into some good ice cream too.
“very disappointed that Tieghan has not responded….” Really? Not even a day has gone by since she posted it. I think what you meant to say was “Tieghan is so great about posting wonderful recipes often. Perhaps she is out doing something with her family or enjoying summer, and she will get back to this with a timely response as she always does. In the meantime, I interpret it as others do…divide the cup of peanut butter into two-teaspoon amounts and swirl those into the ice cream, resulting in a chocolate ice cream with peanut butter chunks.”
She has responded several times to all the inquiries about the peanut butter. 🙂 See below 🙂
Thank you for the added suggestions. I will be making this soon. What kind of liquor do you suggest other than vodka?
Do you think another milk alternative would work? Full fat coconut milk? Or really creamy almond milk (I make it at home so I could make it very thick)?
I don’t have an ice cream maker so I’m very excited to try this. Thank you!
Hi Abigail,
Coconut cream should work well for you! Please let me know if you give this recipe a try, I hope you love it! xTieghan
Hi Lori,
I try to get to every comment within 24 hours, yes it takes a little time, sorry for the delay:) The entire cup of peanut butter will be used in step 2, you are going to mix 2 teaspoon sized scoops in at a time so the peanut butter does not clump together. I hope you have the very best weekend!! xTieghan
Tieghan this recipe is delicious, just like all your others. Thank you!
Lori, expecting an immediate response is unrealistic. I think a little patience on your part might be in order.
Remember to be kind.
Have a nice day!
Hi Michelle,
Thanks so much for your kind message and making the ice cream, so glad to hear it was enjoyed!! Have the best Monday! xTieghan