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Peanut Butter Mocha Chip No-Churn Ice Cream

August 4, 2020 by Heather Smoke Leave a Comment

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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.

Looking for more no churn ice cream recipes? You’ll love these recipes for mint chocolate chip, cherry cheesecake swirl, and birthday cake ice cream.

Scoops of peanut butter mocha chocolate chip ice cream in sugar cones, drizzled with chocolate sauce.

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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.

Scoops of peanut butter mocha chocolate chip ice cream in sugar cones, drizzled with chocolate sauce.

Why You’ll Love This 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.

Instructions

  • 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.
Scoops of peanut butter mocha chocolate chip ice cream in sugar cones, drizzled with chocolate sauce.

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.

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.

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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 peanut butter mocha chocolate chip ice cream in sugar cones, drizzled with chocolate sauce.

No Churn Peanut Butter Mocha Chip Ice Cream

Heather Smoke
A quick, easy, no-churn recipe for homemade ice cream! Fresh whipped cream and chopped chocolate is folded into a mixture of peanut butter, espresso powder, vanilla and sweetened condensed milk, for a rich and creamy ice cream that doesn't require an ice cream maker.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
6-8 hours to freeze 8 hrs
Total Time 8 hrs 10 mins
Course Dessert
Cuisine American

Equipment

  • Electric Mixer, either handheld or a stand mixer

Ingredients
 

Ice Cream

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup peanut butter, creamy or crunchy
  • 1 tsp vanilla extract
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 cups heavy whipping cream, cold
  • 1 tbsp espresso powder
  • 3 oz good-quality dark chocolate, finely chopped

Magic Shell

  • 1 cup semi-sweet or dark chocolate chips
  • 2 ½ tbsp coconut oil

Instructions
 

Ice Cream

  • 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.

Magic Shell

  • 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.

Notes

Use your favorite brand of peanut butter for this recipe, all-natural or not, they will all work well.
If the ice cream is too firm to scoop straight from the freezer, let warm up for 5-10 minutes at room temperature.
Keyword No Churn Peanut Butter Mocha Chip Ice Cream
Tried this recipe?Let us know how it was!

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

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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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