Peanut Butter Cup Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
Rich and creamy no-churn peanut butter ice cream with swirls of milk chocolate and peanut butter.
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
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
Base from Martha Stewart
Recipe by Keep It Sweet Desserts at