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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.

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5 from 2 votes
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Prep Time 20 minutes
Freeze Time 8 hours
Total Time 8 hours 20 minutes
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
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