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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. I’m drying to try the recipe but my son is allergic to dairy – would plant based or coconut cream work?

    1. Hey there,
      Coconut cream should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

    1. Hi Megan,
      Yes, that will work for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan

  2. 3 stars
    Loved the flavor but consistency was more like whipped cream than ice cream like another commenter mentioned. I think it needs skim milk or something else to gove it that ice cream texture I was hoping for. Chocolate peanut butter is my favorite ice cream that I always seek out. I may play around with recipe bit flavor is A+!

    1. Hi Kristen,
      Thanks for giving the recipe a try and sharing your feedback! Sorry to hear the texture was not enjoyed, let me know if something else works better for you! xx

      1. Hello, i have a question.
        If i do not have instant espresso, can i use instant coffee instead?
        If yes then should it be the same amount?

  3. 5 stars
    Wow!!! Delectable. Have avoided ice cream recipes because I thought they’d be timely and hard LOL this was so simple and absolutely delicious!! Thank you again for an incredible recipe

    1. Hey Ford!
      Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan

  4. 5 stars
    Turned out perfect! It was quick and easy to make. It was my contribution when friends got together to celebrate National Ice Cream Day.

    1. Hi Crystal,
      Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan

    1. Hi Bethany,
      You could totally put it in an ice cream maker:) Please let me know if you have any other questions! xx

  5. 1 star
    This is whipped cream, flavored with chocolate and then frozen. Who eats frozen whipped cream? Not a fan of this one.

    1. Hi Hunter,
      Thanks so much for your feedback, sorry to hear the recipe was not enjoyed! Have the best weekend!! xTieghan

    2. I had same results although overall flavor was great. I think it just needs a slight revision, like skim milk or some thing to give it that true ice cream texture other than that this is a winning recipe.

  6. Very satisfying alternative to mass produced ice cream with refined products! No instant espresso or coffee of any sort so substituted ground very fine fav coffee beans with tiny amount of boiling water to absorb and make a dense coffee ‘paste.’ Cooled and added to heavy cream. Whipped up fine, family declared it wonderful. Ideas abound for creative add-ins such as fruit, nuts, shredded coconut, etc etc etc…

    1. Hey Lily,
      Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan

  7. Just made a batch and threw it in the freezer… so stoked! Fiancé is out of town so it’s all for me. Muahaha!

  8. Where does the rest of the peanut butter get added? I can only see 2 teaspoons in the recipe directions. Thanks!

    1. Hi Jane,
      All of the peanut butter is used in step 2:) Just make them into 2 teaspoon sized scoops so it doesn’t all clump together. Please let me know if you have any other questions! xx

  9. 3 stars
    Just had this…why oh why would you add coffee to the best combo of peanut butter and chocolate…something told me not to add it but I followed your recipe anyway. Did not like the coffee added and no, it did not make the chocolate taste better. I was hoping for something similar to Baskins Robbins peanut butter chocolate which is the absolute best so I added some coconut oil to the peanut so I would have firmer swirls of peanut butter and that worked. So if you decide to make this recipe I would strongly suggest you leave out the coffee and go a little easier on the cocoa personally I thought it was a little bit too much.

    1. Hi Bernadette,
      Thanks for giving the recipe a try and sharing your feedback. Hope you have a great Monday!! xTieghan

  10. 5 stars
    Very nice recipe chef ???. I just put it in the freezer, I can’t wait ?. Thank you for your effort ??

    1. Hi Jasson,
      Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)

  11. I halved the recipe and forgot that the cream would whip up faster. Needless to I over whipped it (by a lot) and had a giant block of frozen chocolate peanut butter. The flavor was great and I ended up mixing with some fresh whipped cream (soft peaks) and wound up with delicious mousse! If you over whip the cream you won’t have anything like ice cream but it’s still delicious and can be enjoyed! I’ll pay better attention next time though!

    1. Hi Deanna,
      Thanks for giving the recipe a try, sorry about the over whipping! Let me know if you give it another try! xTieghan