An easy, no churn recipe for the most delicious vanilla fudge ripple ice cream, with swirls of creamy peanut butter and rich dark chocolate ganache. This is a simple ice cream recipe that’s big on flavor! And the best part is you don’t need an ice cream maker to make your own homemade ice cream.
You might also love these no churn ice cream recipes for mint chocolate chip, coffee chocolate chip, and strawberry ice cream.
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Why You’ll Love This Recipe
Easy to Make. You only need 7 standard ingredients and a few minutes of your time to make a batch of this fudge ripple ice cream.
Customizable. If you want to leave out the peanut butter completely, or substitute it with another type of nut butter, go for it! The ice cream will be fantastic either way.
Better than Store Bought. When you make your own ice cream, you can make any flavor you like. And I just love the addition of the creamy peanut butter in this fudge ripple ice cream.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Heavy Whipping Cream. Adds fat and richness, and a smooth creamy texture.
- Chocolate. Choose a good-quality semi sweet or dark chocolate, around 50-55% cacao.
- Sweetened Condensed Milk. The sweetened condensed milk sweetens no churn ice cream, and gives it a smooth, creamy texture.
- Sour Cream. Balances the sweetness of the sweetened condensed milk.
- 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
- First, make a chocolate ganache, which will be the “fudge” in this fudge ripple ice cream.
- Pour 3 ounces (about 1/3 cup) of the heavy whipping cream into a small saucepan, and refrigerate the rest of the cream until needed. Heat the 3 ounces of cream over medium heat until hot, and just beginning to simmer around the edges.
- Remove from the heat, and stir the chopped chocolate into the hot cream until the chocolate is melted and the mixture smooths out into a ganache. Set aside to cool at room temperature for 15 minutes.
- While the ganache is cooling, get the rest of the ingredients ready and make the ice cream base. In a bowl, use an electric mixer to whip the rest of the cold heavy whipping cream until soft fluffy peaks form that hold their shape.
- Add the sweetened condensed milk, sour cream, vanilla and salt, and whip until smooth.
- Spread half the ice cream base into a pan (a standard sized loaf pan works well). Drizzle with half the peanut butter and half the cooled ganache. Repeat with the rest of the ice cream, peanut butter and ganache.
- Take a knife and gently swirl everything together, taking care not to mix it too much, but to leave visible swirls throughout.
- Cover the pan with two layers of plastic wrap (or a lid if the pan has one), and freeze for at least 8-10 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
Can I make this recipe without the peanut butter?
Yes, the peanut butter is totally optional if you just want to make a classic vanilla fudge ripple ice cream recipe.
Do I have to use natural peanut butter?
Yes, there’s a good reason I specify natural peanut butter in the ingredients. 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.
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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!
Peanut Butter Vanilla Fudge Ripple Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream, divided
- 3 oz good-quality chocolate, finely chopped (about 55% cacao)
- 1 can (14 oz) sweetened condensed milk
- ¼ cup full-fat sour cream
- 2 tsp vanilla extract
- ¼ tsp coarse Kosher salt, if using table salt, use half the amount
- ⅓ cup all-natural creamy peanut butter (preferably Adams Natural)
Instructions
- First, make a chocolate ganache, which will be the "fudge" in this fudge ripple ice cream.Pour 3 ounces (about 1/3 cup) of the heavy whipping cream into a small saucepan, and refrigerate the rest of the cream until needed.Heat the 3 ounces of cream over medium heat until hot, and just beginning to simmer around the edges. Remove from the heat, and stir the chopped chocolate into the hot cream until the chocolate is melted and the mixture smooths out into a ganache. Set aside to cool at room temperature for 15 minutes.
- While the ganache is cooling, get the rest of the ingredients ready and make the ice cream base. In a bowl, use an electric mixer to whip the rest of the cold heavy whipping cream until soft fluffy peaks form that hold their shape.
- Add the sweetened condensed milk, sour cream, vanilla and salt, and whip until smooth.
- Spread half the ice cream base into a pan (a standard sized loaf pan works well). Drizzle with half the peanut butter and half the cooled ganache.Repeat with the rest of the ice cream, peanut butter and ganache.
- Take a knife and gently swirl everything together, taking care not to mix it too much, but to leave visible swirls throughout.
- Cover the pan with two layers of plastic wrap (or a lid if the pan has one), and freeze for at least 8-10 hours, or overnight, until firm enough to scoop.
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