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!