I don’t no about you, but with the heat of summer, ice cream is a welcome treat. But, what if I told you that you could make this chocolate peanut butter ice cream without an ice cream maker…no salt…no churning…yep!

And with a chocolate peanut butter flavor?

Yes, please!

A friend of mine shared this basic concept of a “no churn” ice cream. And seriously? You can simply switch out ingredients to make the BEST ice cream ever.

With heavy whipping cream and a can of sweetened condensed milk, you have your basic ice cream.

Feel free to switch out the “flavor” by adding other cookies, candy, or fruit to make it suit your own taste. Doesn’t get any better than that.

Truly.

All you need is a mixer with a whisk attachment, a loaf pan, some parchment paper and your ingredients. See what I mean?

So, let’s get started.

First, prepare your “flavor ingredients”. For this chocolate peanut butter ice cream, chop 6 Reese’s peanut butter cups and 1 C chopped Oreo cookies and set aside.

Prepare your loaf pan with parchment paper long enough to fold back over the top of the ice cream after adding. Then, set aside.

Next, add your whipping cream to your mixing bowl and with the whisk attachment, whip the cream until soft peaks appear.

Then, add in your sifted cocoa powder and whip until incorporated…and slowly add the condensed milk and whip until fluffy and thick.

At this point without the candy and cookies, you could have a simply a delicious chocolate ice cream. And if you stop BEFORE the cocoa and add in 1 t of vanilla? You have the perfect base of a vanilla.

But…when you can add peanut butter cups and oreos? Let’s do that.

And perhaps? Only one scoop will fix the sugar craving, right?

Here’s the recipe, friends.

Chocolate Peanut Butter Ice Cream

A delicious no churn ice cream with the great flavors of Oreo cookies and Reese's peanut butter cups.

Print Recipe Pin Recipe

Prep Time 30

Total Time 6 30

Course Dessert, ice cream

Cuisine American

Servings 1 loaf pan

Equipment

1 mixer with whisk attachment
1 loaf pan
1 knife and cutting board
1 set measuring cups
1 can opener
1 sifter
1 parchment paper piece

Ingredients

2 C heavy whipping cream
1 14 oz. can sweetened condensed milk
1/3 C cocoa, sifted
6 Reese's peanut butter cups, chopped
1 C Oreos, chopped

Instructions

Line a loaf pan with parchment paper, long enough sized to fold over the ice cream after adding. Set aside.
Sift the cocoa powder.
Chop the Reese's peanut butter cups into small pieces and set aside. Save one chopped peanut butter cup for the topping.
Chop the oreo cookies into pieces and set aside. Save 2 T for topping.
Pour the whipping cream in to the mixing bowl of a stand mixer with a whisk attachment and whip until soft peaks appear.
Add the sifted cocoa powder and mix until incorporated.
Slowly add the sweetened condensed milk and whisk until fluffy and thick.
NOTE: At this point you can stop and have a great chocolate ice cream. IF you stop before adding the cocoa and add 1 t vanilla, you have a great basic vanilla ice cream.
Fold in the chopped cookies and peanut butter cups, except the amount set aside for topping.
Pour ice cream mixture into the lined loaf pan and sprinkle with the extra Oreos and peanut butter cups set aside for the topping.
Fold over the parchment paper and cover tightly with plastic wrap to prevent freezer burn and keep it fresh.
Freeze for at least 6 hours or overnight for best results.
When ready to serve, remove from the freezer for a few minutes to make scooping easier.
Add ice cream to an airtight container and keep stored in freezer.

Notes

Such an easy no churn ice cream recipe! So rich that it makes a one scoop ice cream cone perfect.

Feel free to switch cookies and candy out…and even leave out cocoa powder and add 1 t vanilla to make basic vanilla to add in fruit to make other types of no churn ice cream.

NOTE: I love to use the parchment paper lined pan…just in case you’d like to slice it to serve in a cute dish or cut it into rounds for ice cream sandwiches between chocolate chip cookies, it works. And for scooping? it’s great.

Enjoy!

Keyword chocolate peanut butter ice cream, no churn ice cream

Isn’t that the easiest?

I love that I don’t have to pull out a homemade ice cream freezer with salt outdoors…or an electric maker indoors. With a quick mix with a stand mixer, this is made up in a short few minutes.

If you prefer to add these to plastic containers to the freezer instead of the lined loaf pan, feel free to skip that step. I love the ability to lift out the parchment paper and slice the ice cream to add to bowls if you don’t want to scoop. Transferring the ice cream to an airtight container does help keep longer.

If you need more great summer dessert ideas, here you go:

I think I’m off to making some peach ice cream by adding cut up peaches to the whipping cream/sweetened condensed milk whipped mixture. OR maybe bananas with vanilla wafers? Which to try first?

Wish me luck! What would be your favorite flavor to try? I’d love to know in the comments, friends.

Here’s the equipment I used:

Enjoy!

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Chocolate Peanut Butter Ice Cream