Chocolate Peanut Butter Ice Cream is a dream come true for any dessert lover, offering a perfect blend of rich cocoa and creamy peanut butter without the need for a fancy ice cream maker. This recipe is your shortcut to a show-stopping frozen treat that’s both incredibly easy and delightfully decadent.
Key Ingredients for Chocolate Peanut Butter Ice Cream
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: Chocolate chips, peanut butter cups, or a swirl of extra peanut butter for mix-ins
How to Make Chocolate Peanut Butter Ice Cream
Get ready to experience pure bliss with this no-churn Chocolate Peanut Butter Ice Cream. In just 15 minutes of active prep, you’ll create a luxuriously creamy dessert that tastes like it came from an artisanal shop. The magic lies in the simple combination of ingredients that transform into a rich, satisfying treat with minimal effort.
Step-by-Step Instructions
- Prepare Your Base: In a large bowl, whip the heavy whipping cream until stiff peaks form. This usually takes about 3-5 minutes with an electric mixer. Be careful not to over-whip, or you’ll end up with butter!
- Sweeten and Flavor: In a separate medium bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until completely smooth. Ensure there are no lumps of cocoa powder.
- Combine Mixtures: Gently fold the cocoa mixture into the whipped cream. Use a spatula and a folding motion to incorporate the two without deflating the airy whipped cream. Continue folding until the mixture is uniformly chocolate-colored.
- Add Peanut Butter: Add the creamy peanut butter to the chocolate base. You can dollop it in and gently swirl it with a knife or spatula to create ribbons of peanut butter throughout the ice cream, or you can mix it in more thoroughly for an integrated peanut butter flavor. The swirling technique gives it a beautiful marbled effect.
- Add Mix-Ins (Optional): If you’re using chocolate chips or chopped peanut butter cups, gently fold them in now.
- Freeze: Pour the mixture into a freezer-safe container, such as a loaf pan or a plastic airtight container. Cover the container with a lid or plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent ice crystals.
- Chill: Freeze for at least 6 hours, or ideally overnight, until firm.
Why You’ll Love This Chocolate Peanut Butter Ice Cream
Get ready to fall head over heels for this Chocolate Peanut Butter Ice Cream! Its crowning glory is the irresistible combination of deep, rich chocolate and creamy, savory peanut butter, creating a flavor profile that’s simply divine for any chocoholic or peanut butter enthusiast. And the best part? Making this at home saves you a significant amount compared to store-bought gourmet ice creams, making every scoop a guilt-free indulgence. The optional additions like crunchy chocolate chips or gooey peanut butter cups elevate this simple dessert to a new level of deliciousness, offering a delightful textural contrast with every bite.
Imagine the sheer delight of scooping into a bowl of this homemade magic, knowing you’ve created such a decadent treat with minimal fuss. It’s a far cry from a bland, dairy-free alternative and offers a more intense, satisfying flavor than your average vanilla. So, don’t wait another minute—gather your ingredients and give this incredible Chocolate Peanut Butter Ice Cream a try. Your taste buds will thank you!
Storing and Reheating Tips
To keep your Chocolate Peanut Butter Ice Cream tasting its best, proper storage is key.
- Refrigeration is not recommended for ice cream as it will melt.
- Freezing: Store your ice cream in a freezer-safe airtight container. For optimal texture, press plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystal formation.
- Shelf Life: Properly stored, your homemade Chocolate Peanut Butter Ice Cream will stay fresh and delicious for up to 2 to 3 weeks. Beyond that, while it may still be safe to consume, the texture might degrade slightly.
- Serving: For the creamiest texture, let the ice cream sit at room temperature for about 5-10 minutes before scooping. This allows it to soften just enough to be easily scooped without becoming runny.
- Reheating: There’s no need to reheat ice cream; it’s best served cold. However, if your ice cream has become too hard, simply leave it out on the counter for a few minutes to soften.
Final Thoughts
This Chocolate Peanut Butter Ice Cream is the ultimate treat for anyone craving a simple yet incredibly satisfying dessert. We encourage you to whip up this easy recipe at home and experience the pure joy of homemade indulgence. You won’t be disappointed!
Chocolate Peanut Butter Ice Cream
Ingredients
Equipment
Method
- In a large bowl, whip the heavy whipping cream until stiff peaks form. This usually takes about 3-5 minutes with an electric mixer. Be careful not to over-whip, or you’ll end up with butter!2 cups heavy whipping cream
- In a separate medium bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt until completely smooth. Ensure there are no lumps of cocoa powder.1 (14 ounce) can sweetened condensed milk, 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Gently fold the cocoa mixture into the whipped cream. Use a spatula and a folding motion to incorporate the two without deflating the airy whipped cream. Continue folding until the mixture is uniformly chocolate-colored.
- Add the creamy peanut butter to the chocolate base. You can dollop it in and gently swirl it with a knife or spatula to create ribbons of peanut butter throughout the ice cream, or you can mix it in more thoroughly for an integrated peanut butter flavor. The swirling technique gives it a beautiful marbled effect.1 cup creamy peanut butter
- If you’re using chocolate chips or chopped peanut butter cups, gently fold them in now.chocolate chips, peanut butter cups
- Pour the mixture into a freezer-safe container, such as a loaf pan or a plastic airtight container. Cover the container with a lid or plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent ice crystals.
- Freeze for at least 6 hours, or ideally overnight, until firm.