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No-Churn Chocolate Peanut Butter Ice Cream

No-churn chocolate peanut butter ice cream with a thick, fudgy chocolate base and swirled peanut butter ribbons—made without an ice cream maker. This simple ice cream recipe uses whipped cream for a creamy set and freezer time for a rich, sliceable texture.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup heavy cream Chill if possible so it whips faster and holds stiff peaks.
  • 14 oz sweetened condensed milk Use canned sweetened condensed milk for the classic no-churn set.
  • 0.5 cup unsweetened cocoa powder Sift if it’s lumpy so the chocolate base stays smooth.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.75 cup creamy peanut butter Warm just enough to drizzle easily, not hot to the touch.

Equipment

  • 1 sheet pan

Method
 

Whip and make the chocolate mixture
  1. Whip the heavy cream in a large bowl to stiff peaks, about 3–5 minutes, so it holds a peak when you lift the whisk (visual cue: surface looks thick and stand-up).
  2. Whisk the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt together in a separate bowl until smooth, with no cocoa streaks (visual cue: mixture looks glossy and fully combined).
Fold, layer, and swirl
  1. Gently fold the condensed milk mixture into the whipped cream until just combined, avoiding overmixing so the foam doesn’t deflate (visual cue: no white streaks, but mixture stays airy).
  2. Pour half of the mixture into a 9x5 loaf pan and drizzle with half of the warm peanut butter, then swirl with a knife (visual cue: dark base with thick golden ribbons).
  3. Pour the remaining ice cream mixture into the pan and top with the remaining peanut butter, then swirl again with a knife (visual cue: another layer of peanut butter ribboning across the surface).
Freeze
  1. Freeze for at least 6 hours or overnight until firm and scoopable (visual cue: set edges with no visible jiggle when the pan is tapped).

Notes

For the creamiest texture, keep the heavy cream cold and fold gently—once the cocoa mixture is incorporated, stop mixing to preserve the volume. Store covered in the freezer for up to 2 weeks; thaw 5–10 minutes at room temperature before serving. Freezing is yes: freeze the pan as directed, then portion if you want easier scooping. For a dairy-light option, you can try a reduced-fat condensed milk and light cream, but the texture may be softer than the classic version.