No-Churn Chocolate Peanut Butter Cup Ice Cream

I've said it before and I'll say it again... peanut butter and chocolate are the power couple of food. They're so good on their own, but oh-so much better together! So if you're looking for a cool treat to enjoy for the rest of summer, this no-churn chocolate peanut butter ice cream is just what you need!

INGREDIENTS FOR NO-CHURN CHOCOLATE PEANUT BUTTER ICE CREAM

One of the great things about no-churn ice cream is that not only do you not need any fancy machinery, but you don't even need eggs! So for this recipe, you'll need just six ingredients to whip up a fresh batch of no-churn ice cream. Here's everything you'll need:

• Heavy whipping cream

• Sweetened condensed milk

• Vanilla extract

• Cocoa powder

• Peanut butter

• Peanut butter cups

HOW TO MAKE NO-CHURN CHOCOLATE PEANUT BUTTER CUP ICE CREAM

Okay, you've heard how easy this ice cream is to make, so let's stop talking about it and start making it! Let's begin:

MAKING THE ICE CREAM

To start, you're going to make the base of the ice cream. Whip the heavy whipping cream on medium speed until stiff peaks form. Add in the sweetened condensed milk and vanilla extract, and fold gently to combine.

Put the peanut butter into a small microwave-safe bowl and microwave for about 15-20 seconds until peanut butter is still thick but pourable. Scoop out half of the whipped cream base into a separate bowl and pour in the peanut butter. Fold until the peanut butter is completely combined. Add in the cocoa powder to the remaining half of ice cream base. Fold or whip the mixture until all of the cocoa powder is incorporated.

ASSEMBLING THE ICE CREAM

For the ice cream, you can use a 9x9 square, 9" round, or large loaf pan. You can line the pan with parchment paper, if desired. Scoop the chocolate and peanut butter ice cream in alternating scoops until all the ice cream is in the pan. Roughly chop the peanut butter cups and sprinkle them over the ice cream. Using a butter knife or something similar, drag and swirl it through the ice cream mixture, mixing them together and giving the ice cream a nice swirl. Top with more chopped peanut butter cups. 

Now all that's left to do is freeze it! Pop the ice cream in the freezer to chill for at least 6 hours, or until completely frozen. Enjoy! 

TIPS FOR THE BEST NO-CHURN ICE CREAM

While this is a super simple ice cream machine-free ice cream recipe, here are just a few things you can do to make it even better and easier to make!

• Don't forget the vanilla! Making no-churn ice cream base is simple, but the one thing you always want to remember to do is add vanilla extract. No matter what flavor you end up making your ice cream, the vanilla extract give the base of your ice cream so much flavor.

• Use mini, unwrapped peanut butter cups. This isn't necessary, but seriously recommended. Using mini peanut butter cups makes measuring them out so much easier, and the usually come unwrapped which saves you from having to do it! 

• Freeze the ice cream at least 6 hours. You want to be sure the ice cream freezes solid enough to scoop. I recommend allowing it to chill for at least 6 hours, but overnight works, too!

No-Churn Chocolate Peanut Butter Cup Ice Cream

Recipe by Chrissy

Servings

10-12

servings

Prep time

15

minutes

Cooking time

Total time

15

minutes

Ingredients

• 2 cups heavy whipping cream

• 14 oz can sweetened condensed milk

• 2 teaspoons vanilla extract

• ¼ cup cocoa powder

• ¼ cup peanut butter

• ¾ cup mini peanut butter cups

Directions

• Line a 9x9", 9" round pan, or large loaf pan with parchment paper. Set aside.
• Using a hand or stand mixer, whip the heavy whipping cream pon medium speed until stiff peaks form, about 3-4 minutes.
• Pur in the sweetened condensed milk and vanilla extract and gently fold to combine.
• Warm the peanut butter up in a small bowl just enough to make it easily mix into the ice cream. Separate half of the ice cream batter into a separate bowl. To one bowl, add in the warmed peanut butter and gently fold it in the ice cream base until totally combined. To the other half of the ice cream base, sift in the cocoa powder and fold or whip to combine completely.
• Scoop alternating scoops of the chocolate and peanut butter ice cream into your prepared pan until all the ice cream is in the pan. Roughly chop the mini peanut butter cups. Sprinkle most of them, reserving a few, onto the scooped ice cream. Use a butter knife to run through the ice cream, creating a swirl pattern and mixing in the peanut butter cups.
• Sprinkle the remaining chopped peanut butter cup on top of the swirled ice cream. Pop the pan in the freezer to freeze completely; at least 6 hours or overnight. Enjoy!