• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

Peanut Butter Vanilla Fudge Ripple Ice Cream (No Churn)

July 26, 2022 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

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.

An ice cream cone with scoops of no churn peanut butter vanilla fudge ripple 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 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.

Scoops of peanut butter vanilla 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.
Scoops of no churn peanut butter vanilla fudge ripple ice cream.

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.
  • Ingredients for making chocolate ganache.
  • Chopped chocolate melting into hot cream in a saucepan.
  • Chocolate ganache in a saucepan.
  • Chocolate ganache in a bowl.
  • 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.
  • Step 1 for making no churn peanut butter vanilla fudge ripple ice cream.
  • Step 2 for making no churn peanut butter vanilla fudge ripple ice cream.
  • 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.
  • Step 3 for making no churn peanut butter vanilla fudge ripple ice cream.
  • Step 4 for making no churn peanut butter vanilla fudge ripple ice cream.
  • Step 5 for making no churn peanut butter vanilla fudge ripple ice cream.
  • Step 6 for making no churn peanut butter vanilla fudge ripple ice cream.
  • 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.
No churn peanut butter vanilla fudge ripple ice cream.

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.

Scoops of no churn peanut butter vanilla fudge ripple ice cream in a small black skillet.

You Might Also Like

  • Chocolate chips on top of slices of chocolate loaf cake.
    Chocolate Loaf Cake
  • Chocolate white chocolate chip cookies arranged on a black cooling rack.
    White Chocolate Chip Chocolate Cookies
  • A chocolate fudge cake with ganache on a wood and marble cake stand.
    Chocolate Fudge Cake
  • Closeup of dark chocolate ice cream.
    Double Dutch Dark Chocolate Ice Cream

Favorite Products

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!

An ice cream cone with scoops of no churn peanut butter vanilla fudge ripple ice cream.

Peanut Butter Vanilla Fudge Ripple Ice Cream (No Churn)

Heather Smoke
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.

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 20 mins
Freeze Time 8 hrs
Total Time 8 hrs 20 mins
Course Dessert
Cuisine American
Servings2 quarts

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.
Keyword Fudge Ripple, No Churn Ice Cream, Peanut Butter, Vanilla Ice Cream
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

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

Previous Post: « High Altitude Vanilla Orange Creamsicle Cupcakes with Candy Melt Toppers
Next Post: High Altitude Soft and Fluffy Sugar Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

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!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Pumpkin Cupcakes with Cream Cheese Buttercream
  • High Altitude Lemon Blueberry Loaf Cake
  • High Altitude Almond Cupcakes
  • High Altitude Raspberry Thumbprint Sugar Cookies
  • Easy High Altitude Vanilla Cupcakes
  • Snickerdoodle Cheesecake Bars
  • Strawberry Pretzel Salad Parfaits
  • High Altitude Baked Mini Chocolate Cake Doughnuts
  • High Altitude Pumpkin Crumb Cake Muffins
  • Bakery Style High Altitude Blueberry Crumb Muffins

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes 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 sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2022 Curly Girl Kitchen on the Foodie Pro Theme