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No-Churn Chocolate Peanut Butter Ice Cream

No-churn chocolate peanut butter ice cream made with a whipped-cream base and thick peanut butter ribbons swirled through for a fudgy, rich texture. Zero equipment required—just whip, mix, layer, and freeze until firm.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Cold for best volume when whipped.
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup unsweetened cocoa powder Use 1/2 cup; see next entry for exact amount if needed.
  • 0.5 cup unsweetened cocoa powder Unsweetened cocoa powder adds chocolate depth.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Peanut butter swirl
  • 0.75 cup creamy peanut butter Warm until pourable so it drizzles and swirls easily.

Equipment

  • 1 sheet pan

Method
 

Whip and make the chocolate mixture
  1. Whip the heavy cream in a large bowl until it forms stiff peaks.
  2. Whisk the sweetened condensed milk, cocoa powder, vanilla extract, and salt together until completely smooth.
  3. Gently fold the condensed milk mixture into the whipped cream until just combined, keeping the airiness and not deflating.
Layer and swirl
  1. Pour half of the ice cream mixture into a 9x5 loaf pan and drizzle with half of the warmed peanut butter.
  2. Swirl the peanut butter into the chocolate base with a knife for thick ribbons.
  3. Add the remaining ice cream mixture on top and drizzle with the rest of the peanut butter.
  4. Swirl again with a knife so the ribbons run throughout but stay visually thick.
Freeze
  1. Freeze for at least 6 hours or overnight until firm enough to scoop.

Notes

For clean swirls, warm the peanut butter just until pourable (not hot), and freeze the loaf pan uncovered for the first hour to reduce surface softness. Store covered in the freezer for up to 2 months; thaw in the fridge 10 minutes for easier scooping. To make it dairy-free, replace the heavy cream and condensed milk with a dairy-free whipped topping and sweetened condensed coconut milk alternative (texture will be slightly softer).