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Scoops of no churn chocolate peanut butter cookie ice cream.

Chocolate Peanut Butter Cookie Ice Cream (No Churn)

Heather Smoke
An easy recipe for no churn chocolate peanut butter ice cream, loaded with swirls of creamy peanut butter and crumbled peanut butter cookies.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Dessert
Cuisine American
Servings2 quarts


  • Electric Mixer (Stand or Hand-Held)


  • ½ recipe 3 Ingredient Peanut Butter Cookies (6 cookies)
  • 2 cups cold heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup unsweetened cocoa powder, preferably dark Dutch-processed cocoa powder
  • 1 tbsp vanilla extract
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount
  • ½ cup all natural creamy peanut butter


  • Prepare the peanut butter cookies as instructed. You'll only need 6 cookies, or 1/2 the recipe, to use in the ice cream. Let cookies cool completely.
  • Pour the cream into a large bowl. Use an electric mixer to whip the cream on medium speed until soft peaks form.
  • Add the sweetened condensed milk, cocoa powder, vanilla and salt, and whip until well combined, thick and fluffy.
  • Crumble 5 of the cookies, and fold them into the ice cream.
    TIP: Don't crumble the cookies into fine crumbs. Try to keep the crumbles about 1/4 inch in size, for chunks of cookies throughout the ice cream.
  • Spoon half the chocolate ice cream into your ice cream container. Drizzle with half the peanut butter. Repeat with another layer of ice cream and peanut butter.
    Use a butter knife to gently swirl everything together. Crumble the last cookie and scatter it over the top.
  • Cover the ice cream and freeze for at least 8 hours, or overnight, until firm enough to scoop.
Keyword Chocolate Ice Cream, Cookies, No Churn Ice Cream, Peanut Butter
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