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Chocolate Peanut Butter Cookie Ice Cream (No Churn)

August 9, 2022 by Heather Smoke Leave a Comment

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An easy recipe for no churn chocolate peanut butter ice cream, loaded with swirls of creamy peanut butter and crumbled peanut butter cookies. The chocolate ice cream mixture comes together in minutes, and with my 3 Ingredient Peanut Butter Cookies, you’ll spend almost no time prepping everything before it’s ready to freeze. If you love chocolate and peanut butter together, this is the perfect dessert for you!

You might also love this chocolate peanut butter cake, no churn peanut butter mocha chip ice cream, and no churn peanut butter vanilla fudge ripple ice cream.

Scoops of no churn chocolate peanut butter cookie ice cream.

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Why You’ll Love This Recipe

Quick and Easy to Make. No churn ice cream recipes are super easy to make, since you just mix everything together, with no need for cooking a custard or churning the ice cream in an ice cream maker.

Chocolate and Peanut Butter. I mean, what’s a better combination than rich chocolate and creamy peanut butter? This chocolate peanut butter ice cream puts the best of both together in a decadent frozen treat.

Creamy and Crunchy. I love combining textures and flavors in desserts, so when you marry chocolate ice cream with peanut butter cookies, the creamy crunchy salty sweet combination is just incredible.

No churn chocolate peanut butter cookie ice cream, topped with cookies.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Peanut Butter Cookies. You’ll need 6 cookies, or 1/2 this recipe for 3 Ingredient Peanut Butter Cookies. They’re seriously the easiest peanut butter cookies you’ve ever made. My advice, make a whole batch (or double!), because you’re going to want to eat some cookies, too.
  • Heavy Whipping Cream. This will add fat and richness for a really smooth, creamy texture in the ice cream.
  • Sweetened Condensed Milk. Sweetens the ice cream, and keeps it smooth.
  • Unsweetened Cocoa Powder. Preferably, use a good-quality Dutch processed cocoa powder. Your ice cream will only taste as good as the cocoa powder, and I used this King Arthur Double Dark Cocoa Powder Blend, which is fantastic for baking.
  • Vanilla Extract. Flavor.
  • Salt. Balances the sweetness and enhances the flavor of the peanut butter.
  • Peanut Butter. For the best results, use a drippy, all-natural creamy peanut butter like Adams 100% Natural.
Ingredients for making chocolate peanut butter cookie ice cream.

Instructions

  • Prepare the peanut butter cookies as instructed. You’ll only need 6 cookies, or 1/2 the recipe, to use in the ice cream. Let cookies cool completely.
3 ingredient peanut butter cookies on a black cooling rack.
  • Pour the cream into a large bowl. Use an electric mixer to whip the cream on medium speed until soft peaks form.
  • Add the sweetened condensed milk, cocoa powder, vanilla and salt, and whip until well combined, thick and fluffy.
  • Step 1 for making chocolate peanut butter cookie ice cream.
  • Step 2 for making chocolate peanut butter cookie ice cream.
  • Step 3 for making chocolate peanut butter cookie ice cream.

TIP: Don’t crumble the cookies into fine crumbs. Try to keep the crumbles about 1/4 inch in size, for chunks of cookies throughout the ice cream.

  • Crumble 5 of the cookies, and fold them into the ice cream.
  • Step 4 for making chocolate peanut butter cookie ice cream.
  • Step 5 for making chocolate peanut butter cookie ice cream.
  • Spoon half the chocolate ice cream into your ice cream container. Drizzle with half the peanut butter. Repeat with another layer of ice cream and peanut butter.
  • Use a butter knife to gently swirl everything together. Crumble the last cookie and scatter it over the top.
  • Step 6 for making chocolate peanut butter cookie ice cream.
  • Step 7 for making chocolate peanut butter cookie ice cream.
  • Step 8 for making chocolate peanut butter cookie ice cream.
  • Step 9 for making chocolate peanut butter cookie ice cream.
  • Cover the ice cream and freeze for at least 8 hours, or overnight, until firm enough to scoop.
Three scoops of no churn chocolate peanut butter cookie ice cream.
Chocolate peanut butter ice cream with crumbled cookies on top.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Do I have to use natural peanut butter?

Yes, there’s a good reason I specify natural peanut butter for the swirl in the chocolate ice cream. Natural peanut butter is runny and drippy, so it’s easy to drizzle it over the ice cream base and swirl it in. Other peanut butters, even the natural “no stir” types, are thicker since they’re stabilized with other oils. This would make them difficult to drizzle and swirl into the ice cream.

What cocoa powder did you use?

I recommend a good-quality Dutch processed cocoa powder. Your ice cream will only taste as good as the cocoa powder, and I used this King Arthur Double Dark Cocoa Powder Blend, which is fantastic for baking.

Peanut butter cookie sitting on top of no churn chocolate peanut butter cookie ice cream.

You Might Also Like

  • 3 ingredient peanut butter cookies on a black cooling rack.
    Peanut Butter Cookies
  • Chocolate peanut butter cake topped with swirls of frosting and chopped chocolate.
    Chocolate Peanut Butter Cake
  • Scoops of peanut butter mocha chocolate chip no churn ice cream in a glass.
    Peanut Butter Mocha Chip Ice Cream
  • An ice cream cone with scoops of no churn peanut butter vanilla fudge ripple ice cream.
    Peanut Butter Vanilla Fudge Ripple Ice Cream

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Scoops of no churn chocolate peanut butter cookie ice cream.

Chocolate Peanut Butter Cookie Ice Cream (No Churn)

Heather Smoke
An easy recipe for no churn chocolate peanut butter ice cream, loaded with swirls of creamy peanut butter and crumbled peanut butter cookies.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Dessert
Cuisine American
Servings2 quarts

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

  • ½ recipe 3 Ingredient Peanut Butter Cookies (6 cookies)
  • 2 cups cold heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup unsweetened cocoa powder, preferably dark Dutch-processed cocoa powder
  • 1 tbsp vanilla extract
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount
  • ½ cup all natural creamy peanut butter

Instructions
 

  • Prepare the peanut butter cookies as instructed. You'll only need 6 cookies, or 1/2 the recipe, to use in the ice cream. Let cookies cool completely.
  • Pour the cream into a large bowl. Use an electric mixer to whip the cream on medium speed until soft peaks form.
  • Add the sweetened condensed milk, cocoa powder, vanilla and salt, and whip until well combined, thick and fluffy.
  • Crumble 5 of the cookies, and fold them into the ice cream.
    TIP: Don't crumble the cookies into fine crumbs. Try to keep the crumbles about 1/4 inch in size, for chunks of cookies throughout the ice cream.
  • Spoon half the chocolate ice cream into your ice cream container. Drizzle with half the peanut butter. Repeat with another layer of ice cream and peanut butter.
    Use a butter knife to gently swirl everything together. Crumble the last cookie and scatter it over the top.
  • Cover the ice cream and freeze for at least 8 hours, or overnight, until firm enough to scoop.
Keyword Chocolate Ice Cream, Cookies, No Churn Ice Cream, Peanut Butter
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Ice Cream and Frozen Treats, No Churn Ice Cream

Previous Post: « High Altitude 3 Ingredient Peanut Butter Cookies
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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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