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Creamy, rich and packed with chocolate and peanut butter flavor, this no churn chocolate peanut butter cup ice cream is a dream for sweet treat lovers everywhere. It’s made without an ice cream machine and uses a few pantry staples like cocoa powder, condensed milk and peanut butter to achieve that smooth, scoopable texture. Mini peanut butter cups add little bursts of candy with every bite. This recipe is easy to make ahead, freezes beautifully and tastes like a frozen candy bar in a bowl.
No churn chocolate peanut butter cup ice cream is rich, creamy and layered with peanut butter cups. It’s easy to make and full of bold, sweet flavor.
You might also enjoy spumoni, chocolate hazelnut semifreddo, blueberry cheesecake ice cream, and chocolate delight.
Why You’ll Love It
No ice cream maker needed: Just a hand mixer and a loaf pan.
Decadent flavor: The combo of chocolate and peanut butter is always a hit.
Candy in every bite: Mini peanut butter cups add the perfect texture.
Make ahead: Freezes well so you can prep it in advance.
Chocolate Peanut Butter Ice Cream Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Heavy cream: Whips into the base for a smooth, creamy texture.
Peanut butter: Adds nutty richness and swirls beautifully into the ice cream.
Sweetened condensed milk: Sweetens the mix and helps it stay scoopable.
Vanilla extract: Enhances the overall flavor and sweetness.
Unsweetened cocoa powder: Brings deep chocolate flavor.
Mini peanut butter cups: Add chocolate and peanut butter candy in every layer.
How to Make Peanut Butter Chocolate Ice Cream
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Whip the cream: Beat the heavy cream until soft peaks form.
Add condensed milk: Slowly mix in sweetened condensed milk and continue whipping.
Mix in cocoa: Sift in cocoa powder and gently fold it into the whipped mixture.
Melt peanut butter: Microwave briefly until drizzle-ready.
Layer: In a loaf pan, alternate layers of chocolate cream, peanut butter and candy.
Freeze: Cover with plastic wrap and freeze until firm.
Substitutions and Variations
Gluten free: Use certified gluten free peanut butter cups.
Dairy free: Try coconut cream and sweetened condensed coconut milk.
Nut free: Swap peanut butter and cups for sunflower seed butter and nut-free candy.
Different candy: Try chopped Snickers, Twix, KitKat, Butterfinger or any kind of chocolate chips.
Crunchy peanut butter: Creamy or crunchy will work. Just mix it in gently.
Extra swirl: Add chocolate syrup or fudge between the layers.
Serving Suggestions
For dessert: A bowl of ice cream is always a treat after a meal of anything from Swiss steak and garlic mashed potatoes to ravioli lasagna or a shrimp omelet.
With a refreshing drink: Beat the heat with a scoop or two of this no churn chocolate peanut butter cup ice cream and a frozen mint lemonade or hard peach iced tea.
How to Store No Churn Chocolate Ice Cream
Freeze: I recommend pressing plastic wrap on top of the ice cream to prolong its shelf life. It should keep for 2 to 3 weeks in the freezer. It will be OK to serve after that time but the texture will begin to degrade and it will become icier and less creamy the longer it sits in there.
Top Tips
Line the pan: You can line the loaf pan with parchment paper if you want to easily remove the solid rectangle of ice cream. If you just want to scoop, this isn’t necessary.
Don’t overwhip: Stop once the cream forms soft peaks so it doesn’t turn grainy.
Use sifted cocoa: This prevents clumps in your chocolate base.
Chill the loaf pan: A cold pan helps the ice cream freeze faster and more evenly.
Cut the candy: If your peanut butter cups are chunky, halve them for better layering.
Peanut Chocolate Ice Cream FAQs
It’s sweet like most no churn ice creams but balanced by the cocoa and peanut butter.
It usually sets fully after 6 hours but overnight is best.
No Churn Chocolate Peanut Butter Cup Ice Cream Recipe
No Churn Chocolate Peanut Butter Cup Ice Cream
Equipment
- Electric Mixer or Stand Mixer with Whisk Attachment
- Loaf Pan or Suitable Container with Lid
Ingredients
- 2 Cups heavy cream, or heavy whipping cream
- ½ Cup peanut butter, smooth, natural
- 14 Ounces sweetened condensed milk
- ½ Teaspoon vanilla extract
- ½ Cup unsweetened cocoa powder , sifted
- 50 Peanut Butter Cups, mini
Instructions
- With a mixer (hand or stand) fitted with the whisk attachment, whip the heavy cream or heavy whipping cream until soft peaks form.
- Gradually add the sweetened condensed milk to the whipped cream. Continue to whip until it is fluffy.
- Add the sifted cocoa powder. Be careful not to over mix or the cream will flatten.
- Microwave the peanut butter for 5 to 10 seconds if needed, so it will drizzle.
- Layer some chocolate cream mixture into the bottom of the loaf pan, top it with some peanut butter and then some of the mini Reese’s Peanut Butter Cups. Repeat this 3 to 4 times until the pan is full.
- Cover pan with plastic wrap and then freeze overnight or for at least 6 hours until fully set.
Notes
Don’t overwhip: Stop once the cream forms soft peaks so it doesn’t turn grainy.
Use sifted cocoa: This prevents clumps in your chocolate base.
Chill the loaf pan: A cold pan helps the ice cream freeze faster and more evenly.
Cut the candy: If your peanut butter cups are chunky, halve them for better layering.
Nutrition
If you’re a fan of chocolate, peanut butter and creamy frozen desserts, this no churn chocolate peanut butter cup ice cream will hit the spot. It comes together with simple ingredients, no special equipment and layers of texture and flavor that make each scoop exciting. Keep a loaf pan of this in the freezer and satisfy chocolate Reese’s ice cream cravings any time. The combination of cocoa, peanut butter and candy delivers big flavor in every icy bite.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was fun to make, and I’m eager to give it another go.
There is no better combination than chocolate and peanut butter!!
you should get one its totally worth it! Thanks Michelle!
Thank you!
Yum!! It’s 90+ degrees here in Washington, DC so some ice cream would be super delish!
C’s Collection | https://chelseascollection.com
Thank you and yes its super hot here as well! ice cream is what everyone needs!
That ice cream looks simply yummy! Thanks for sharing.
thanks for liking it and try it! it sure is tasty!!