Say hello to your new obsession. This chocolate peanut butter ice cream is rich, delicious, and not overly sweet. You will never look at store-bought ice cream the same way again after you try this peanut-buttery chocolate ice cream. This recipe has no eggs in it, and it’s a no-churn ice cream, which makes it super simple!
It’s summertime in South Florida, which means cold treats are a must, and ice cream is my go-to. This ice cream in particular is full of peanut butter and chocolatey flavors, and they are a match made in heaven.
How to make it?
Let’s start with 2 cups of cold heavy whipping cream into your stand mixer. If you don’t have a stand mixer, a hand mixer or even a whisk will work just fine. You will need to add a little bit of elbow grease if you’re using a whisk. A stand mixer will save you time and effort. Whisk the heavy whipping cream together until soft peaks, then add the vanilla extract and whip until stiff peaks.
Meanwhile, in a separate bowl add in the sweetened condensed milk, cocoa powder, and salt. I like to add a little bit of salt into this recipe because it balances out the sweetness, and the flavor isn’t so overpowering. Whisk those three ingredients together until combined.
In a microwave-safe bowl, heat the peanut butter in 10-second intervals until smooth. It should take about 20-30 seconds pending on your microwave. Set aside to cool slightly, but not too much to where the peanut butter gets solid again. You’re looking for a nice, smooth texture.
Take the sweetened condensed milk and cocoa powder mixture and slowly fold it into the whipped cream. Make sure not to do it so fast because you don’t want to deflate the whipped cream. It’s best to add half of the mixture at a time, fold until incorporated, and then add the second half and fold until everything is incorporated. Add in your chocolate and peanut butter chips and fold together.
Freeze in an airtight container for at least 6 hours or until it gets hard.
Chocolate Peanut Butter Swirl Ice Cream
- 2 cups heavy whipping cream
- ½ cup cocoa powder
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- ½ cup chocolate chips
- ½ cup peanut butter chips
- Add 2 cups of heavy whipping cream to your stand mixer and whisk until soft peaks.
- Add in the vanilla extract and continue whisking until stiff peaks form. This process should take about 10 minutes.
- Meanwhile, in a separate medium-size bowl mix the sweetened condensed milk, cocoa powder, and salt until combined.
- In a microwave-safe bowl, heat the peanut butter for 20-30 seconds until smooth.
- Slowly fold the chocolate sweetened condensed milk mixture into the whipped cream until completely incorporated.
- Fold in the chocolate and peanut butter chips.
- Free the ice cream in an airtight container for at least 6 hours or overnight.
If you’re looking for a deeper chocolate flavor and color, use Dutch-processed cocoa powder.