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Spoonful of peanut butter mocha chip no churn ice cream.

Peanut Butter Mocha Chip Ice Cream (No Churn)

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.

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5 from 2 votes
Prep Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American


  • Electric Mixer, either handheld or a stand mixer


  • 1 can (14 oz / 397g) sweetened condensed milk
  • ½ cup (128g) creamy peanut butter
  • 2 tsp (8g) vanilla extract
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tbsp (6g) espresso powder
  • 2 cups (490ml) heavy whipping cream, cold
  • 3 oz (85g) good-quality dark chocolate, finely chopped


  • In a large bowl, use an electric mixer to beat the sweetened condensed milk, peanut butter, vanilla extract, salt and espresso powder until smooth and thick.
  • Add the cream and beat on medium speed until increased in volume and soft peaks start to form. Fold in the chopped chocolate.
  • Spoon the ice cream mixture into your ice cream container/s, cover with the lid, and freeze until firm enough to scoop, at least 8 hours, or overnight.


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 Ice Cream, Mocha, No Churn Ice Cream, Peanut Butter
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