No-Churn Chocolate Peanut Butter Ice Cream

P1090598Here’s another recipe for summer and hot weather!  This one comes from my friend Pinum314, who really likes the Breyer’s chocolate peanut butter ice and wanted to create her own no-churn version of it.  It’s based on the no-churn chocolate ice cream.


No-Churn Chocolate Peanut Butter Ice Cream
From Pinum314

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 1/2 cup unsweetened natural cocoa powder, preferably dark
  • 1 teaspoon vanilla extract
  • 2 pinches fine salt
  • 2 cups heavy cream, cold, divided
  • 1/2 cup peanut butter


  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, cocoa powder, vanilla, and a pinch of salt in a large bowl.  The mixture will become very thick. Set aside.
  3. Reserve 1 tablespoon heavy cream.  Whip the rest with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Mix peanut butter, 1 tablespoon reserved heavy cream, and a pinch of salt.
  6. Drop globs of the peanut butter mixture into the ice cream mixture and stir a little bit to make swirls and distribute it (without fully mixing).
  7. Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.

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