Peanut Butter Cup Ice Cream No-Churn
Peanut Butter Cup Ice Cream (No-Churn) is a rich and creamy homemade treat that combines smooth peanut butter and chocolate for the ultimate indulgence. This easy, no-churn recipe requires no ice cream maker, just a few simple ingredients and a little patience while it freezes. Swirls of peanut butter and chunks of peanut butter cups create a perfect balance of creamy and crunchy in every bite. The perfect dessert for any peanut butter and chocolate lover!
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Servings: 12 servings
Equipment
- 1 Mixing bowl
- 1 Whisk or hand mixer
- 1 9x5-inch loaf pan or another freezer-safe dish
- 1 Plastic wrap or parchment paper (for covering the pan)
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk (14oz)
- 2 tsp vanilla extract
Mix-Ins:
- ¾ cups chocolate-covered peanuts
- ¾ cups mini peanut butter cups or chopped peanut butter cups
For the Swirls
- ½ cup fudge sauce, divided
- ½ cup caramel sauce, divided
Instructions
- Break up some of the chocolate-covered peanuts into smaller pieces, leaving some whole for texture variety. If using large peanut butter cups, chop them into smaller chunks.
- Pour heavy whipping cream into a large mixing bowl. Use an electric mixer to whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to over-whip the cream into butter.
- Pour the sweetened condensed milk and the vanilla extract directly into the whipped cream.
- Gently fold everything together using a spatula until fully incorporated.
- Reserve a handful of chocolate-covered peanuts and peanut butter cups for the topping. Fold the remaining chocolate-covered peanuts (both whole and broken pieces) and peanut butter cups into the ice cream base.
- Pour half of the mixture into a 9×5 inch loaf pan or another freezer-safe container
- Drizzle 1/4 cup of fudge sauce and 1/4 cup of caramel sauce evenly over this layer. Use a butter knife or skewer to gently swirl the sauces into the ice cream.
- Pour the remaining ice cream mixture on top. Drizzle the final 1/4 cup of fudge sauce and 1/4 cup of caramel sauce over the top layer. Swirl the sauces to create a marbled effect.
- Sprinkle the reserved chocolate-covered peanuts and peanut butter cups over the top layer.
- Cover the pan tightly with plastic wrap. Place it in the freezer for at least 6 hours, preferably overnight, until the ice cream is firm. Serve in bowls or ice cream cones.
Notes
- Peanut Butter: Use smooth peanut butter for the creamiest texture. Crunchy peanut butter can be used if you prefer added texture.
- Peanut Butter Cups: Chop the peanut butter cups into small pieces to ensure an even distribution throughout the ice cream.
- Sweetened Condensed Milk: This is key to achieving the creamy, no-churn texture. Avoid substitutions for best results.
- Freezing Time: The ice cream needs at least 6 hours to freeze fully, but overnight is ideal for a firm, scoopable consistency.
- Storage: Store in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit for a few minutes at room temperature before scooping.
- Variations: Feel free to add extra mix-ins like chocolate chips, swirls of caramel, or a dash of vanilla extract to customize the flavor to your liking!