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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: 534 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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  • 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. If I wanted to use this recipe as a base for chocolate mint ice cream, could I sub the vanilla for peppermint and just omit the peanut butter

      1. 5 stars
        I saw your comment after I already made it – we DEVOURED this ice cream! I’ll be making another batch, peanut butter version for myself very soon!

    1. Hey Meghan,
      For this recipe, 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. I hope this helps! xx

  2. 5 stars
    Wow I love this! It’s been in the freezer for only 3 hours and I couldn’t wait to eat some – so good! I think this will be a summer staple for our house! Thanks Tieghan!

    1. Hey Hope!
      Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)

  3. 5 stars
    This ice cream is amazing and SO easy!! Did 50/50 honey and maple syrup and it was the perfect sweetness. Also subed out the peanut butter for crushed Oreos to make a chocolate cookies and cream and it was incredible. Can’t wait to keep experimenting with this base and come up with even more flavors!

    1. Hi Jennifer,
      Amazing!! Love the idea of using Oreo’s! Thanks for much for making this recipe:) I hope you have the best weekend! xx

  4. 4 stars
    Made this with the addition of bits of Reese’s cups and pretzels as I love ice cream with chunks in it.

    Overall not bad. Clearly not *that* ice cream texture but it does the job.

    If I make this again I will probably use a 2:1 simple syrup instead of honey. The honey doesn’t taste that great in it. Maple syrup does have the lowest glycemic index but it’s PRICEY so not an option.

    1. Hey there,
      Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! Thanks for sharing your feedback! 🌞 xx

      1. Hi Marie,
        You are using the full cup of peanut butter in step 2, but just using 2 teaspoon sized scoops:) xx

  5. 5 stars
    I just made this today. My family loved it! Thanks so much for sharing this recipe. I’ll definitely be making this again. Peanut butter and chocolate- it can’t get much better.

    1. Hey Hannah,
      Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan

    1. Hi Lauren,
      Thanks for giving the recipe a try, sorry to hear you did not enjoy the texture. What was it like? If you whip for too long it will be like butter. Let me know! xx

    1. Hi Alyssa,
      You can use coconut cream in place of the heavy cream:) Please let me know if you have any other questions! xTieghan

  6. Hello
    Im super excited to try this but one quick question. Can i use instant coffee instead of instant espresso?
    Also, is this icecream sweet of more towards dark chocolate side this we prefer a little bitter always.

    1. Hi there,
      Sure, that will work well for you! I would say it’s in between, not super duper sweet but also not bitter:) I hope you love the recipe! xTieghan

    1. Hi Terry,
      I find that it is, but as the recipe states, you can use more to taste:) I hope you love the ice cream! xTieghan

  7. I discovered no churn ice cream about two years ago. My favorite is ube, have you tried that?

    I made up my own chocolate and peanut butter recipe because I hadn’t seen yours first. 😁

    Mine uses sweetened condensed milk as the sweetener, but I put a thin coating of peanut butter on a pliable cutting board, then froze it.

    The cocoa powder wasn’t added to the whipped cream, but emulsified with some coconut oil first, then mixed into the sweetened condensed milk.

    I then took out the frozen peanut butter and folded all three together.

    I was happy with it, not quite up to Baskin Robbins quality, but still very enjoyable.

    1. Hey Jose,
      I’ve not tried ube, but sounds like a fun idea! Thanks for sharing your version, let me know if you give this one a try! xTieghan

        1. Hi Cecelia,
          Yes, that will work for you, just use the whisk attachment. Let me know if you give the recipe a try, I hope you love it! xx

    1. Hi Kelcie!
      Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! 🏖 xT

  8. 2 stars
    Unfortunately, I really didn’t love this recipe even though I wanted to. I think because it was a non-churn ice cream it really was too rich and tasted exactly how you would imagine frozen whipped cream instead of creamy ice cream. The consistency does not match the photos either 🙁 However I am a chocolate and PB lover so I do appreciate the flavor combo!

    1. Hi Olivia,
      Thanks for giving the recipe a try, sorry to hear it was not enjoyed! Was there anything you adjusted in the recipe or any way that I can help? xTieghan

  9. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream.

    I don’t get this instruction. 2 tsp or 1 cup of PB?

    1. You need 1 cup of PB but when you go to mix it in, scoop it out 2 tsp at a time and fold in so it evenly gives a swirl – that’s how I’m interpreting it. I’m excited to try this!

    2. Hi Andrea,
      2 teaspoons sized scoops until all of the cup of peanut butter is used:) I hope you love the recipe! xTieghan

  10. Looks great, and just in time for a friend’s birthday this weekend! Any recommendation for the amount of sugar we could use instead of syrup or honey if preferred flavor wise? Or, would you recommend it as-is? Also, any tips on using an ice cream maker for this welcome! Thanks for all your great recipes!!

    1. Hi Allison,
      I think the maple/honey is great as is:) You can follow the recipe as written and just pour into and ice cream machine:) I hope you love the recipe! xTieghan