This sweet and creamy Peanut Butter Chocolate Chip Ice cream is made with chocolate chips scattered throughout a delicious peanut butter base. It's a rich and smooth no-churn ice cream that is easy to prepare and even easier to eat.
I like to think of my no-churn peanut butter chocolate chip ice cream as a deconstructed peanut butter cup in ice cream form. It’s sweet, salty, rich, smooth, and oh so good!
Peanut butter and chocolate is a match made in heaven! The flavors in these ingredients contrast and complement each other so nicely.
The peanut butter is rich, thick, and salty while the chocolate is sweet, smooth, and creamy. This no-churn ice cream is sure to be a big hit with peanut butter and chocolate fans!
Because it only takes 15 minutes to prep this nutty and chocolatey ice cream, it’s a great treat to always keep stocked in your freezer.
Need more delicious no-churn ice cream recipe ideas? You must try these!
Your family will enjoy digging into this cool treat on a hot summers day and any dinner guests will be impressed by this decadent dessert.
Ready to make this delicious no-churn ice cream? All you need to get started is an electric mixer and a few pantry staple ingredients.
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Peanut Butter - Creamy peanut butter will blend nicely with the heavy whipping cream, keeping things smooth.
- Semi-Sweet Chocolate Chips - Or your favorite chocolate bar chopped into bite-sized pieces.
- Heavy Whipping Cream - Creates a light, fluffy, and scoopable base for this homemade ice cream.
- Sweetened Condensed Milk - Perfectly sweetens this frozen treat.
- Vanilla - Just a splash will really highlight the other nutty and rich flavors in this ice cream.
Ice Cream Variations
Need a peanut alternative? Don’t worry! You can make this sweet and salty ice cream with any kind of nut or seed butter you have on hand such as almond, cashew or hazelnut. Sunflower seed butter would be a great substitution for peanut butter.
Add some extra texture and flavor to your no-churn chocolate peanut butter ice cream by mixing in some candied peanuts and hot fudge.
When swirled into your peanut butter base, these ice cream add-ins will add some intense sweet and nutty flavor to this chilled treat.
How To Make Peanut Butter Chocolate Chip Ice Cream
Four easy steps and five ingredients are all you need to make this delicious homemade no-churn ice cream.
- Use an electric mixer to whip the heavy cream and vanilla to stiff peaks.
- Mix in the peanut butter and sweetened condensed milk until combined.
- Fold in the chocolate chips until they’re evenly distributed throughout the ice cream base.
- Move the peanut butter chocolate chip ice cream mixture to a metal loaf tin. Cover and freeze until set.
I love this homemade peanut butter chocolate chip ice cream so much, that you’ll sometimes find me eating it straight out of the loaf pan!
However, if you plan on serving this frozen treat to a crowd, I highly recommend scooping it into waffle or cake cones.
You can also try garnishing your ice cream with some hot fudge, chocolate peanut butter cups, fresh whipped cream, or candied peanuts.
How To Store
I recommend if you are keeping this ice cream in metal pan to cover a with double layer of plastic wrap to help prevent freezer burn or store this ice cream in a freezer safe airtight food storage container.
The less the ice cream is exposed to oxygen, the longer it will stay fresh in the freezer.
When stored properly I find that most of my no-churn ice creams will stay smooth and creamy in the freezer for up to 2 months.
Give your frozen peanut butter chocolate chip ice cream a few minutes to thaw on the counter before you scoop and serve it.
Tips For Making This Ice Cream
- Whipping the cream to stiff peaks helps give the ice cream some form and prevents it from freezing too hard.
- We like how the sweetness of the chocolate chips balances with the richness of the peanut butter; however, if you want a deeper chocolate flavor you can use dark chocolate chips. Likewise, milk chocolate chips will give you a sweeter flavor.
- Adding the chocolate chips last helps distribute them evenly and prevent them from sinking to the bottom of your ice cream. You can also scatter some chocolate chips on the top of the loaf pan if you would like.
- Smooth peanut butter will mix into the ice cream better than crunchy peanut butter. If you want some more texture and extra peanut flavor you can add ½ cup of chopped peanuts along with the chocolate chips.
- I find that this no-churn ice cream freezes fastest in a shallow container like a loaf pan. You can freeze this dessert in other containers, just be aware that it might take a bit longer to completely set up.
Frequently Asked Questions
The condensed milk makes this ice cream smooth and velvety in texture, much like a traditionally churned ice cream.
I sweeten this no-churn peanut butter chocolate chip ice cream with sweetened condensed milk because it keeps the finished ice cream silky and smooth. If you were to use granulated or powdered sugar instead, the resulting ice cream would be grainy or icy.
I recommend using creamy peanut butter as it will mix into the ice cream better than crunchy peanut butter. I don't recommend using natural peanut butter in this recipe.
Why You Will Love This No Churn Ice Cream Recipe
- This smooth and creamy no churn peanut butter chocolate chip ice cream is a delicious flavor combination that can be enjoyed year-round.
- The rich peanut butter is the perfect addition to the sweet ice cream base and decadent chocolate chips.
- Using cream and condensed milk gives this no churn ice cream a texture that tastes just like traditional ice cream.
I hope you enjoy this Peanut Butter Chocolate Chip Ice cream! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Peanut Butter Chocolate Chip Ice Cream Recipe
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- 14 ounce can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- Using a stand mixer or electric hand mixer, whip the heavy cream and vanilla in a large bowl until stiff peaks begin to form.
- Once the cream has formed stiff peaks, add the peanut butter and condensed milk. Continue mixing on a medium-high speed until the condensed milk and peanut butter are fully incorporated.
- Gently fold in the chocolate chips until they are evenly distributed throughout the ice cream mixture.
- Transfer your ice cream to a 9x5 inch metal loaf pan. Cover the pan with plastic wrap and place it in the freezer for 5 hours.
- Scoop, serve and enjoy!