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.
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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.
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.
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.
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.
- 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.
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.
You Might Also Like
Peanut Butter Cookies Chocolate Peanut Butter Cake Peanut Butter Mocha Chip Ice Cream Peanut Butter Vanilla Fudge Ripple Ice Cream
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Chocolate Peanut Butter Cookie Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
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.
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