July may have been national ice cream month, but homemade ice cream season is still in full swing in August, and we’re celebrating the heat with no churn peanut butter ice cream. With espresso powder and chopped chocolate, it’s the most luxurious peanut butter mocha chip ice cream you could imagine. And since it’s a no churn recipe, you don’t even need an ice cream maker to make it!
Looking for more no churn ice cream recipes? You’ll love these recipes for dulce de leche salted toffee crunch ice cream, peanut butter vanilla fudge ripple ice cream, and creamy pistachio ice cream.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Ice Cream
So Easy to Make. You only need a few minutes to mix everything together, then simply wait for your ice cream to freeze.
Perfect Balance of Flavors. This recipe works extremely well since I’ve added unsweetened ingredients to balance the sugar in the sweetened condensed milk. The peanut butter not only adds flavor and richness, but also body, giving this ice cream a really great texture. Espresso powder is bitter, so it’s the perfect addition to cut the sweetness and add a wonderful mocha flavor. And flecks of finely chopped dark chocolate all throughout complements the peanut butter and espresso powder, and adds such a nice textural contrast.
Versatile. Don’t like coffee? Just leave out the espresso powder to let the peanut butter flavor in the ice cream stand out. Or add some swirls of peanut butter or ganache, like in this fudge ripple ice cream. And if you want more texture, use a crunchy peanut butter instead of creamy.
The Basics of No Churn Ice Cream
The two main ingredients of no-churn ice cream recipes are sweetened condensed milk and heavy whipping cream. A pinch of salt balances the sweetness and vanilla extract adds flavor. Beyond that, you can add pretty much any other ingredients that you like to make your favorite ice cream flavors.
For cookies and cream ice cream, add a handful of chopped Oreos. I’ve even added crumbles of leftover chocolate cake for “cake and cream” ice cream. Simmer berries or peaches with spices until thick and syrupy, and swirl it in. Add cocoa powder for a delicious chocolate ice cream, or swirl in some salted caramel, like in this caramel brownie sundae ice cream.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Sweetened Condensed Milk. Adds sweetness to no churn ice cream, as well as a creamy smooth texture.
- Peanut Butter. I used Adams Natural Creamy Peanut Butter, but you can use your favorite, creamy or crunchy.
- Vanilla Extract. Adds Flavor.
- Salt. Balances the sweetness.
- Espresso Powder. The flavor of the coffee is really nice with the peanut butter, but you can leave it out if you prefer.
- Heavy Whipping Cream. Adds fat and richness for a smooth, creamy ice cream.
- Chocolate. I like to chop up a bar of Chocolove 55% chocolate, but you could also use mini chocolate chips.
Instructions
- In a large bowl, use an electric mixer to beat the sweetened condensed milk, peanut butter, vanilla extract, salt and espresso powder until smooth and thick.
- Add the cream and beat on medium speed until increased in volume and soft peaks start to form. Fold in the chopped chocolate.
- Spoon the ice cream mixture into your ice cream container/s, cover with the lid, and freeze until firm enough to scoop, at least 8 hours, or overnight.
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
Will natural peanut butter work in this recipe?
Use your favorite brand of peanut butter for this recipe, all-natural or not, they will all work well.
Can I use evaporated milk instead of sweetened condensed milk?
No, the two ingredients are not interchangeable.
Where can I find espresso powder?
I use this Medaglia D’Oro Instant Espresso Coffee, which is available at my local grocery store. It adds a really nice coffee flavor to desserts and baked goods.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
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!
Peanut Butter Mocha Chip 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, either handheld or a stand mixer
Ingredients
- 1 can (14 oz / 397g) sweetened condensed milk
- ½ cup (128g) creamy peanut butter
- 2 tsp (8g) vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp (6g) espresso powder
- 2 cups (490ml) heavy whipping cream, cold
- 3 oz (85g) good-quality dark chocolate, finely chopped
Instructions
- In a large bowl, use an electric mixer to beat the sweetened condensed milk, peanut butter, vanilla extract, salt and espresso powder until smooth and thick.
- Add the cream and beat on medium speed until increased in volume and soft peaks start to form. Fold in the chopped chocolate.
- Spoon the ice cream mixture into your ice cream container/s, cover with the lid, and freeze until firm enough to scoop, at least 8 hours, or overnight.
Hi! I’m curious. I’ve made these no-churn ice creams before. Aren’t you supposed to whip the cream and fold the rest in? My mixture didn’t reach soft peaks even after beating for a while. Thanks!
Gregory, I’ve made dozens of batches of no churn ice cream both ways that you describe, and it all works out the same in the end, whether whipped separately or all together. So I usually don’t bother whipping the cream separately, but just whip it all together until thick and increased in volume. When I say “soft peaks”, I don’t mean the kind of stiff peaks that hold their shape when cream is whipped on its own.