No Churn Peanut Butter Chocolate Ice Cream

This creamy No Churn Peanut Butter Chocolate Ice Cream is a decadent treat
that's incredibly easy to make. If you're a peanut butter chocolate fan, this
homemade ice cream is for you.

Servings: 8 servings

Author: Stephanie Wilson

Prep Time:
10 minutes

Additional Time:
6 hours

Total Time:
6 hours, 10 minutes

Course:

Dessert

Cuisine:

American

Keywords:

🧂 Ingredients

15 mini chocolate peanut butter cups

chopped
2 cups heavy whipping cream
1 14 oz can sweetened condensed milk
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1/4 cup chocolate sauce

eyeball the amount for swirling*

Instructions

1 If using a metal loaf pan, place it in the freezer to chill while you’re making
the ice cream and reserve a few chopped peanut butter chips to sprinkle on top
of the ice cream.
2 With a hand mixer, beat the heavy whipping cream until soft peaks form. In a
separate bowl, combine peanut butter, sweetened condensed milk, and vanilla.
3 With a spatula, fold in the peanut butter mixture until just combined. Then fold
in the chopped peanut butter cups.
4 Transfer the ice cream mixture into the chilled loaf pan or another ice cream
container. Drizzle the top with chocolate sauce and using a knife, swirl it into
the ice cream to get a marbled look. Sprinkle the top with reserved peanut
butter chips.
5 Cover and freeze for 5 to 6 hours or until desired consistency is reached.