When the sun starts shining bright, there’s nothing quite like the allure of homemade ice cream to cool down those warm afternoons. This No Churn Chocolate Peanut Butter Cookie Ice Cream is a decadent twist that hits all the right notes. Imagine a luxurious swirl of rich chocolate mingling with the creamy texture of peanut butter, all while chunks of freshly crumbled cookies create a delightful crunch in every bite.
What inspired me to whip this up was a sudden craving for something sweet that didn’t require a long trip to the store or a fancy ice cream maker. Within minutes, I crafted this indulgent treat that’s perfect for sharing—or savoring solo after a long day! Whether you’re entertaining friends or just treating yourself, this no-churn delight is sure to impress and satisfy those chocolate-peanut butter cravings like nothing else. Get ready to scoop into a creamy, dreamy dessert that’s impossibly easy to make!
Why is No Churn Chocolate Peanut Butter Ice Cream irresistible?
Decadent Flavor: The luscious blend of chocolate and peanut butter creates a dreamy taste experience that melts in your mouth.
Effortless Preparation: No ice cream maker? No problem! This quick recipe comes together in minutes, perfect for any skill level.
Textural Delight: With crumbled cookies folded in, each scoop offers a pleasing contrast between smooth and crunchy.
Versatile Treat: Ideal for summer parties or cozy nights in, you can easily tailor it with mix-ins or toppings to suit any occasion.
Satisfying Indulgence: It’s a dessert that not only looks impressive but also delivers on the taste, making it a sure crowd-pleaser!
No Churn Chocolate Peanut Butter Ice Cream Ingredients
For the Ice Cream Base
• Cold Heavy Whipping Cream – This must be cold for perfect whipping into a creamy texture.
• Sweetened Condensed Milk – Acts as the sweetener and stabilizer for that rich flavor.
• Unsweetened Cocoa Powder – Choose high-quality cocoa for an intense chocolate kick.
• Vanilla Extract – Opt for pure extract to enhance flavors beautifully.
• Coarse Kosher Salt – A pinch balances the sweetness and elevates all flavors.
For the Cookie Crumble
• Peanut Butter Cookies – Bake them fresh and let them cool; these add a delightful crunch.
• All Natural Creamy Peanut Butter – Its creamy texture allows for beautiful swirls throughout your ice cream.
Remember, this No Churn Chocolate Peanut Butter Ice Cream comes together quickly and easily with these simple ingredients!
How to Make No Churn Chocolate Peanut Butter Ice Cream
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Bake Cookies: Start by preparing 6 delicious peanut butter cookies from your favorite recipe. Allow them to cool completely on a wire rack to ensure they’re easy to crumble.
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Whip Cream: In a large mixing bowl, whip the cold heavy cream using an electric mixer on medium speed until soft peaks form. This step creates the airy texture that makes the ice cream so creamy.
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Combine Ingredients: Gently add sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and coarse kosher salt to the whipped cream. Whip again until the mixture is thick and fluffy.
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Fold in Cookies: Crumble 5 of the cooled peanut butter cookies into pieces about 1/4 inch in size. Carefully fold them into the ice cream mixture to create that delightful texture.
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Layer Ice Cream: In a freezer-safe container, spread half of the ice cream mixture in an even layer. Drizzle half of the creamy peanut butter over the top, then repeat with the remaining ice cream and peanut butter.
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Swirl Together: Take a butter knife and gently swirl the peanut butter into the ice cream. This adds a beautiful marbled effect that you’ll love!
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Top with Cookie Crumble: Crumble the last cookie and sprinkle it over the top of the ice cream for an extra crunch.
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Freeze: Cover the container and freeze the ice cream for at least 8 hours, or overnight, until it’s beautifully firm.
Optional: Serve with a drizzle of additional peanut butter or chocolate shavings for an extra special touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze No Churn Chocolate Peanut Butter Ice Cream
Fridge: Store any leftovers in the refrigerator for up to 3 days, but for best texture and flavor, it’s best enjoyed directly from the freezer.
Freezer: Keep your no churn chocolate peanut butter ice cream in an airtight container. It can stay frozen for up to 2 weeks while retaining its creamy texture.
Reheating: If the ice cream becomes too hard after freezing, let it sit at room temperature for about 5-10 minutes before scooping to make serving easier.
Enjoying: Scooping straight from the freezer is delightful, but a gentle stir can help redistribute the peanut butter swirls if they settle.
What to Serve with No Churn Chocolate Peanut Butter Ice Cream?
When it comes to creating the perfect summery dessert experience, pairing is key to delighting your taste buds.
- Fresh Berries: The tartness of raspberries and strawberries cuts through the richness, adding a burst of freshness to each spoonful.
- Chocolate Sauce: A drizzling of warm chocolate sauce adds an extra layer of indulgence, enhancing the chocolate flavor while creating a luscious treat.
Imagine serving your ice cream alongside a few fresh berries or a generous drizzle of chocolate sauce. Each contrasting flavor will elevate the experience to a whole new level!
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Crunchy Waffle Cones: Scoop the ice cream into crispy waffle cones for a delightful crunch and an enjoyable handheld treat.
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Peanut Butter Swirl Cookies: Keep the peanut butter theme going with these chewy cookies, which provide another texture and flavor dimension to your dessert spread.
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Coconut Whipped Cream: A dollop of light, fluffy whipped coconut cream adds a tropical touch that beautifully complements the chocolate and peanut butter.
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Mixed Nuts: A scattering of chopped, roasted nuts introduces a satisfying crunch and a nutty flavor that pairs beautifully with the ice cream.
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Iced Coffee: A chilled cup of rich iced coffee makes for a refreshing beverage companion, balancing the sweetness with its bold flavors.
The right side dishes and drinks can truly transform this dessert into a memorable occasion, perfect for summer gatherings or cozy nights in!
Make Ahead Options
These No Churn Chocolate Peanut Butter Cookie Ice Cream treats are perfect for busy home cooks! You can whip up the ice cream mixture and store it in the freezer for up to 3 days before serving. To prepare ahead, follow the recipe until you’ve layered the ice cream in a freezer-safe container, but skip the final freezing step. Cover it tightly and refrigerate until you’re ready to freeze, ensuring it stays fresh and creamy. When ready to enjoy, simply cover and freeze for at least 8 hours or overnight until firm. With this make-ahead option, you’ll have a delightful dessert ready at a moment’s notice, saving you time on those busy weeknights!
No Churn Chocolate Peanut Butter Ice Cream Variations
Get ready to explore delightful ways to customize this creamy dessert just the way you like it!
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Nutty Twist: Swap peanut butter for almond or cashew butter for a unique nutty flavor.
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Crunchy Add-Ins: Fold in some crushed pretzels or nuts for a fun, salty contrast to the sweetness.
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Sweet Swirl: Drizzle in some caramel sauce alongside the peanut butter for a rich, sweet addition.
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Extra Chocolate: Add mini chocolate chips or chunks for an indulgent chocolate explosion in every bite.
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Coconut Love: Mix in flaked coconut for a tropical flair that beautifully complements the chocolate and peanut butter.
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Spicy Kick: A dash of cayenne pepper adds warmth and depth, balancing the flavors with a surprising heat.
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Cooking with Kids: Let the little ones mix in their favorite candies, like crushed Oreos or M&M’s, for a personalized touch that’ll make them smile.
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Flavor Fusion: Use flavored extracts, like mint or coconut, for a wonderful twist that elevates the traditional chocolate-peanut butter pairing.
Expert Tips for No Churn Chocolate Peanut Butter Ice Cream
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Keep It Cold: For best results, ensure your heavy cream is very cold before whipping. This helps achieve stiff peaks for a creamier texture in your ice cream.
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Quality Ingredients Matter: Use high-quality cocoa powder and pure vanilla extract. This will elevate the flavor of your no churn chocolate peanut butter ice cream significantly.
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Avoid Overmixing: When folding in the cookie crumbles, mix gently. Overmixing can deflate the whipped cream, resulting in a less airy texture.
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Perfect Cookie Size: Ensure cookie pieces are roughly 1/4 inch; this size balances texture and flavor without overwhelming the creaminess of the ice cream.
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Flavor Swaps: Feel free to experiment with nut butters or add chocolate chips for an extra layer of satisfaction in your no churn chocolate peanut butter ice cream.
No Churn Chocolate Peanut Butter Ice Cream Recipe FAQs
How do I know if my cream is cold enough?
Absolutely! To ensure your heavy cream is cold enough, store it in the refrigerator right before use. The colder the cream, the better it whips. It should feel very cold to the touch and appear thickened as it whips.
What’s the best way to store leftover ice cream?
Very! To keep your no churn chocolate peanut butter ice cream fresh, transfer it to an airtight container. It can be stored in the freezer for up to 2 weeks. To serve, let it sit at room temperature for about 5-10 minutes for easier scooping.
Can I freeze this ice cream for longer?
Yes, you can! While it’s best enjoyed within 2 weeks for optimal texture, your no churn chocolate peanut butter ice cream can safely be stored in the freezer for up to 1 month. Just be sure it’s tightly covered to prevent freezer burn!
What should I do if my whipped cream deflates?
If you find your whipped cream has deflated, no worries! You can gently re-whip it to form soft peaks again. Make sure you’re mixing at a medium speed, and keep a close eye as overmixing can lead to tough cream.
Are there any dietary considerations with this recipe?
Absolutely! If you have nut allergies, you should avoid peanut butter and opt for seed butters like sunflower seed butter instead. Additionally, for lactose-free options, use lactose-free cream and sweetened condensed milk to make this treat accessible for everyone!
Can I add more mix-ins to this recipe?
The more the merrier! Feel free to experiment with mix-ins like chocolate chips or crushed nuts. Just remember to fold them in gently to maintain that light, airy texture in your no churn chocolate peanut butter ice cream.
No Churn Chocolate Peanut Butter Cookie Ice Cream Bliss
Ingredients
Equipment
Method
- Bake 6 peanut butter cookies and let cool completely.
- In a large bowl, whip the cold heavy cream until soft peaks form.
- Gently add sweetened condensed milk, cocoa powder, vanilla extract, and salt to the whipped cream and whip until thick and fluffy.
- Crumble 5 of the cooled cookies and fold them into the mixture.
- Spread half of the ice cream mixture in a freezer-safe container, drizzle half of the peanut butter, and repeat with the remaining ingredients.
- Swirl the peanut butter into the ice cream with a butter knife.
- Crumble the last cookie and sprinkle it over the top.
- Cover and freeze for at least 8 hours until firm.