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photo of two pink and white polka dot bowls of No-Churn Chocolate Peanut Butter Ice Cream
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4.34 from 3 votes

No-Churn Chocolate Peanut Butter Ice Cream

No-Churn Chocolate Peanut Butter Ice Cream is creamy and chocolaty, with chunks of peanut butter cups, and takes only a few minutes to prepare.

Prep Time15 minutes
Freezing Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter ice cream recipe, no churn ice cream recipe
Servings: 10
Calories: 369kcal


  • 14 ounces sweetened condensed milk
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • pinch salt
  • 2 cups heavy cream
  • 1 cup chopped peanut butter cups


  • Place a loaf pan in the freezer while you prepare the ice cream.

  • In a small mixing bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla, and pinch of salt.

  • In another large bowl, whip the heavy cream until stiff peaks form. Fold half of the whipped cream into the cocoa mixture with a rubber spatula until combined.

  • Fold the lightened mixture into the whipped cream, stirring until well blended.

  • Pour the mixture into the chilled loaf pan, scrapping the bowl with the spatula.

  • Cover the pan with plastic wrap and freeze for 2-3 hours. While the ice cream is freezing, chop up 1 cup of chocolate peanut butter cups.

  • Stir the chopped chocolate peanut butter cups into the semi-frozen ice cream.

  • Cover the pan again, and continue to freeze for about 3 more hours.


Calories: 369kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 108mg | Potassium: 248mg | Fiber: 1g | Sugar: 28g | Vitamin A: 805IU | Vitamin C: 1.3mg | Calcium: 161mg | Iron: 0.9mg