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 peanut butter ice cream. Really, though, isn’t it always a good season for ice cream? I mean, who doesn’t like a scoop of ice cream with their pie, even when it’s cold and snowy outside? No-churn recipes are always such an easy option for those who don’t have an ice cream maker.
So today I’m sharing my recipe for a deliciously rich and creamy peanut butter ice cream. With espresso powder and chopped chocolate, it’s the most luxurious peanut butter mocha chip ice cream you could imagine.
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main elements 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.
peanut butter mocha chip ice cream
With custard-based ice creams, you can control the sweetness, since you’re only adding as much sugar as needed. But with no-churn recipes, you have no control over the sugar in the sweetened condensed milk. So, no-churn recipes can tend to be a bit sweet, as well as “fluffier” than a slowly-churned frozen custard. Which you may not even notice, since most store-bought ice creams tend to be pretty sweet, too. I like to make my homemade ice cream with a little less sugar, though, to really let the richness of the cream and the flavor of the other ingredients come through.
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.
Peanut Butter Ice Cream + Homemade Magic Shell
That chocolate drizzle? That’s homemade magic shell, and it’s delicious drizzled over peanut butter ice cream. It’s made of just two ingredients: chocolate and coconut oil. I chose dark chocolate for mine, but you can use semi-sweet or even milk chocolate if you like. The coconut oil keeps it smooth and creamy, and the flavor is subtle. I don’t really taste the coconut at all.
I’ve included the magic shell recipe below as well, but keep in mind that if you use a sweeter chocolate, like milk chocolate, you may need to adjust your ratio of coconut oil. Milk chocolate contains added milk solids, making it creamier, so you may find that you need less coconut oil for your magic shell.
other peanut butter recipes
No Churn Peanut Butter Mocha Chip Ice Cream
- Electric Mixer, either handheld or a stand mixer
- 1 can (14 oz) sweetened condensed milk
- ½ cup peanut butter, creamy or crunchy
- 1 tsp vanilla extract
- ½ tsp coarse Kosher salt
- 2 cups heavy whipping cream, cold
- 1 tbsp espresso powder
- 3 oz good-quality dark chocolate, finely chopped
- 1 cup semi-sweet or dark chocolate chips
- 2 ½ tbsp coconut oil
- In a large bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract and salt until smooth. and thick
- In a separate bowl, use an electric mixer to beat the cream and espresso powder until soft peaks form that hold their shape.
- Add 1/3 of the whipped cream to the peanut butter mixture, folding it in well to loosen up the peanut butter. Add another third of the whipped cream, folding it in gently until mostly incorporated. Add the rest of the whipped cream and fold it in; if there's a few streaks of whipped cream throughout, that's fine. Fold in the chopped chocolate.
- Spoon the ice cream mixture into your ice cream container/s, cover with the lid, and freeze until firm, about 6-8 hours.
- In a microwaveable dish, combine the chocolate chips and coconut oil. Microwave on high for 45 seconds. Stir. Continue to microwave in 15 second increments, stirring well after each, until melted and smooth.
- Store the magic shell in a glass jar at room temperature.
- When you're ready to use, just drizzle it over your ice cream. If it firms up again, re-warm for 30-60 seconds and stir well.
- Yields about 3/4 cup magic shell.