This Peanut Butter & Chocolate No Machine Homemade Ice Cream is a dreamy dessert that’s as easy as it is indulgent. Creamy peanut butter swirls meet rich chocolate in every spoonful, creating a perfect balance of sweet and nutty flavors. The best part? You don’t need an ice cream maker—just a few simple steps and a bit of patience. In under 30 minutes of prep time, you’ll have a velvety treat that’s ready to freeze and enjoy later.

The texture is luxuriously smooth, with a satisfying richness that melts on your tongue. Each bite delivers a delightful contrast of silky chocolate and the subtle crunch of peanut butter. Whether you’re cooling off on a hot day or treating yourself after dinner, this homemade ice cream is a crowd-pleaser. Plus, it’s customizable—add nuts, caramel, or even a sprinkle of sea salt for an extra twist. It’s dessert magic made simple!

Ingredients for Peanut Butter & Chocolate No Machine Homemade Ice Cream

For the Ice Cream Base:
- 2 cups (16oz/450 ml) cold whipping cream, all-purpose cream, or heavy cream
- 14 ounces (1 can/400 ml) cold sweetened condensed milk (fat-free or regular)
For the Flavor:
- ½ cup (6oz/180g) peanut butter (chunky or smooth, as preferred)
- ¼ cup (4oz/115g) melted and cooled chocolate (dark, milk, or semi-sweet)
Optional: 1 teaspoon vanilla extract (add to the ice cream base for extra flavor)

Step-by-Step Instructions

Prepare the Ice Cream Base:
Place the sweetened condensed milk in the fridge to keep it cold.
In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold heavy cream on medium speed until stiff peaks form.
Reduce the mixer speed slightly and slowly pour the cold condensed milk into the whipped cream. (Add vanilla extract now if desired.) Mix until fully combined and thick.
Add the Flavors:
Gently fold the peanut butter into the ice cream base until evenly distributed.
Drizzle the cooled melted chocolate into the mixture, swirling it gently for a marbled effect. Taste and adjust flavors if needed.
Freeze:
Transfer the mixture to a large, airtight container. Smooth the top with a spatula.
Freeze for at least 6-8 hours, or overnight, until firm.
Serve & Store:
Scoop and enjoy! Store leftovers in the freezer for up to 2 weeks.

Delicious Toppings to Elevate Your Ice Cream

Take your Peanut Butter & Chocolate Ice Cream to the next level with these tasty toppings! Try a drizzle of warm caramel sauce or a sprinkle of crushed pretzels for a sweet-and-salty twist. For a crunchy texture, add chopped roasted peanuts or chocolate shavings. Feeling adventurous? A dollop of whipped cream and a cherry on top will make it feel like a sundae!

Creative Recipe Variations to Try

This no-machine ice cream base is incredibly versatile! Swap the peanut butter for almond butter or hazelnut spread for a nutty twist. Add crushed cookies or brownie chunks for a fun mix-in. For a fruity twist, swirl in raspberry jam or mashed bananas. The possibilities are endless—let your creativity shine!

Time-Saving Tips for Busy Bakers

To save time, prepare the ice cream base the night before and let it chill overnight. Use store-bought sweetened condensed milk if you’re short on time. Pro tip: Melt the chocolate in the microwave in 15-second intervals to speed up the process. Pre-measure your ingredients to make assembly a breeze!

Storage Tips for Freshness

Store your ice cream in an airtight container to prevent freezer burn and keep it fresh for up to 2 weeks. Place a piece of parchment paper directly on the surface before sealing to avoid ice crystals. For the best texture, let it sit at room temperature for 5-10 minutes before scooping.

Common Questions Answered

Can I use natural peanut butter? Yes, but stir it well before adding to ensure it’s smooth. Can I make this dairy-free? Absolutely! Use coconut cream and dairy-free condensed milk. Wondering about the chocolate? Opt for high-quality chocolate bars or chips for the best flavor. Happy experimenting!