Peanut Butter Cup Ice Cream

Posted on August 1, 2016  |  Print Recipe

Rich and creamy no-churn peanut butter ice cream with swirls of milk chocolate and peanut butter.

No machine needed!! PB Cup Ice Cream!

Part of me wants to apologize for the fact that all I want to make and eat is ice cream. I can’t even blame pregnancy or breastfeeding for this summer’s obsession. But you know what? No churn ice cream is freaking easy and so delicious. No apologies over here!

This ice cream tastes exactly like a peanut butter cup!

And since I did figure out the ultimate peanut butter ice cream recipe this past Spring, I figure I should really take advantage of that and make every single version of peanut butter ice cream I can think of. Makes sense, right? Well, this time around I kept it simple with a peanut butter base, peanut butter swirl and milk chocolate ripple. Okay, maybe that sounds complicated, but I promise it’s not. Just four ingredients is necessary to make an ice cream that tastes exactly like a peanut butter cup. Summer eating does not get much better than this!

The best no churn chocolate and peanut butter ice cream! Only 4 ingredients!!

5.0 from 1 reviews

Peanut Butter Cup Ice Cream
 
Rich and creamy no-churn peanut butter ice cream with swirls of milk chocolate and peanut butter.
Author:
Recipe type: Dessert
Makes: ~1½ quarts

Ingredients
For the ice cream base:
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 130g (1/2 cup) salted creamy all-natural peanut butter
  • 475 milliliters (2 cups) heavy cream
For the peanut butter swirl:
  • 150 (~2/3 cup) salted creamy all-natural peanut butter
For the chocolate swirl:
  • 240g good quality milk chocolate disks or bars, roughly chopped

Instructions
Make ice cream base:
  1. In a large bowl, whisk together peanut butter and sweetened condensed milk and sea salt until smooth
  2. In the separate bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, fold it into peanut butter mixture
  4. Pour half of ice cream into a regular-sized loaf pan or ice cream storage container
  5. Make peanut butter swirl:
  6. Microwave peanut butter for 15 seconds
  7. Drizzle half of peanut butter swirl over top
  8. Make chocolate swirl:
  9. In a small microwave-safe dish, heat chocolate in 30-second increments, stirring after each, until melted
  10. Pour half of milk chocolate over ice cream; use a knife to marbleize chocolate and peanut butter into ice cream
  11. Repeat with remaining ice cream, peanut butter and chocolate
  12. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight

Notes
Base from Martha Stewart

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