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Peanut Butter & Chocolate No Machine Homemade Ice Cream

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Hi Bold Bakers! The combinations of ice cream flavors you can create with my Homemade (No Machine) Ice Cream are endless. One flavor I have grown very fond of since moving to the United States is Chocolate and Peanut Butter. This recipe is the perfect amount of sweet and salty, and creamy. So let’s get ice cream making!

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4.41 from 22 votes
Peanut Butter & Chocolate No Machine Homemade Ice Cream
Author: Gemma Stafford
  • 2 cups (16oz/450 ml) of my Ice cream base
  • ½ Cup (6oz/180g) Peanut butter ( I used Chunky)
  • ¼ Cup (4oz/115g) melted and cooled Chocolate

  • 2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
  • 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  4. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
  5. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

  6. Combine the peanut butter and Ice cream base together. Drizzle in the cooled melted chocolate. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

    How to make condensed milk: (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Ayame (^_^) on July 20, 2019 at 5:46 am

    Wow! I still can’t believe how awesome this recipe turned out! It is super easy and super delicious! Thank you so much for sharing! Has become a family favorite (^.^)

    • Ayame (^_^) on July 20, 2019 at 5:48 am

      We also went CRAZY and added in toffee bits, brownie chunks, and peanut butter chips!!!

    • Gemma Stafford on July 21, 2019 at 7:30 pm

      That is AWESOME! I love to hear that!!!

      Great way to make this recipe your own 🙂


  2. Lisacarbs on May 26, 2019 at 8:58 am

    Delicious! I still can’t believe how easy this ice cream is without an ice cream maker! Thanks again for a great recipe!

    • Gemma Stafford on May 28, 2019 at 6:08 am

      I’m thrilled you liked it!!

      Thanks so much for trying it out.

  3. Sharon on May 12, 2019 at 11:49 am

    I want to make this ice cream using heavy cream. but i dnt want the condensed milk, Do you have an alternative?

    • Gemma Stafford on May 13, 2019 at 7:55 pm

      Hi Sharon,

      condensed milk is a really important ingredient in my ice cream and unfortunately can’t be left out. If you want you can make your own at home


  4. Nelly on November 6, 2018 at 1:55 am

    Hi Gemma,

    I would like to start making the that Peanut butter and chocolate ice cream, but I don’t which cream base should I use..please help

    • Gemma Stafford on November 6, 2018 at 3:40 am

      Hi Nelly,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This type of cream will not be suitable for my ice cream recipe.
      I hope this is of help to you,
      Gemma 🙂

  5. Luke on June 1, 2018 at 3:26 pm

    Excellent recipe but the 1/3 of the mixture to be used I missed. Despite that I saved the flavour with a caramel peanut butter syrup with peanuts in. Would definitely do it the way I did it again I just wish I could get some higher fat content cream locally and the ability to read recipes right the first time.

    Despite setbacks I have to say from someone that failed a spaghetti recently, these recipes are excellent at going to basics and being easy to follow. Thank you and I will be doing more of these for certain went down a treat 😊

    • Gemma Stafford on June 2, 2018 at 3:52 am

      Hi Luke,
      I think you are hard on yourself! What matters is rescuing it, and you did that beautifully.
      I do not know where you live, but fresh dairy cream, from the chill cabinet, at least 35% fat content, is what whips up well for this ice cream base. The fat content can go to 49% in some places, and buffalo cream can be in the 50’s.
      The spaghetti I cannot help you with, other to say, salty water and loads of it! Keep on keeping on, that is the secret,
      Gemma 🙂

  6. Eenash on March 5, 2018 at 6:48 am

    What would happen if I didn’t keep the condensed milk and whipping cream cold before whipping ? Will it be liquidy type ?

    • Gemma Stafford on March 5, 2018 at 7:49 am

      Hi Eenash,
      Cream must always be kept cold, and as you are making ice cream it is best to start with cold ingredients.
      35% fat content fresh dairy cream, in liquid form, is exactly what you need for this recipe. It should NEVER be room temperature, it spoils really quickly,
      Gemma 😉

  7. Helen Marie on January 6, 2018 at 7:21 am

    I made the peanut butter ice cream but no chocolate this morning. Tasting what was left on the spatula was so very good. I make ice cream cakes for my grandkids birthdays, using store bought ice cream, but this time I am using your recipe. I froze it in a plastic wrap lined 9×13 pan. This ice cream layer will be placed on a thin brownie cake like layer, then covered in chocolate ganache, topped with another brownie layer. Iced with whipped cream. Then freeze until serving time.

    • Gemma Stafford on January 7, 2018 at 4:43 am

      Helen Marie, you are a baking genius!
      Well done, there is nothing not to love about this cake, and it will go a long way too. Post a photo!
      Gemma 🙂

  8. Pia on July 14, 2017 at 7:57 am

    Hi Gemma, I need and advise, I want to buy a mixer to make my ice creams and cakes, and I know that kitchenaid is a good brand but I am not sure which size, which size should I buy???? or can you tell me, which one do you use????
    thanks so much!!!

    • Gemma Stafford on July 15, 2017 at 3:53 am

      Hi Pia,
      I have a range of KitchenAid appliances, all of the domestic sizes really. The most useful one for most homes will be the KitchenAid Classic, which has a capacity of 4.5 quarts. This is normally sufficient for most families. Do a little research here ( to see what additional equipment you may like to accompany it, it is possible to get good bundle deals in some places, but this is dependent on where in the world you live,
      Gemma 🙂

  9. Binu on May 11, 2017 at 6:46 pm

    Hi, I tried making chocolate ice cream with melted dark chocolate.the texture came out different from the others I tried. Little grainy, any idea what I need to do different? thanks in advance.

    • Gemma Stafford on May 12, 2017 at 1:50 am

      Hi Binu,
      I think you sorted this for yourself. It will work better for you now!
      Thank you for being in touch,
      Gemma 🙂

  10. Sheenie on May 6, 2017 at 3:15 am

    Hi Gemma. I’m new to your page. so far I have liked all the recipes I’ve watched. So thought it was time to make your ice cream. The basic base is so lovely and easy. I added peanut butter and melted chocolate as above and set in freezer overnight. Thought this was just too easy. But when I took out to try. It was solid so much so I couldn’t get the scoop in. What did I do wrong please. I left it to defrost for about 20 mins where by then it was still hard but easier to scoop. I loved the taste but where did I go wrong for it to be solid like that.
    Thanks Shereen x

    • Gemma Stafford on May 7, 2017 at 4:02 am

      Hi Sheenie,
      which cream did you use? The higher the fat content of cream, the lower the water content. Water freezes harder than fat!
      Check the carton, it should tell you. 35% fat content will be good, 49% will be better,
      Gemma 🙂

  11. Chad on June 21, 2016 at 4:00 am

    I just found your website and I love it. if I wanted to make an chocolate ice cream, would you recommend melted chocolate or a cocoa powder and how much of either would you use?

    • Gemma Stafford on June 21, 2016 at 1:39 pm

      Hi Chad,
      I have used a good cocoa for this, that is about 6 teaspoons of cocoa to the base mix. Do not add water yo this, it will dissolve in the wet ingredients. The condensed milk is sweet enough to balance this out. Give it a shot, perhaps with 1/2 of the mixture, coffee for the remainder, which is amazing!
      Gemma 🙂

      • Binu on May 11, 2017 at 6:47 pm

        Thanks,I read this after posting my question.i will try with cocoa powder.

  12. Shamaila on June 19, 2016 at 5:18 am

    I made this ice cream and I got a BIG AND BOLD result,??

    • Gemma Stafford on June 19, 2016 at 1:43 pm

      Hi Shamaila,
      Yea!!! great, I am so happy to hear that, well done you,
      Gemma 🙂

  13. Love Food Life Alchemy on December 1, 2015 at 6:55 pm

    I just made this recipe and it is perfect. The Vanilla ice cream base is so fresh and just like old fashioned ice cream. It is delicious. Thank you!

    • Gemma Stafford on December 2, 2015 at 2:40 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  14. Nerina on November 4, 2015 at 8:37 pm

    Hi, Gemma
    I found your no machine 2 ingredients ice cream recipe just recently, and i tried it a few days ago. it is too sweet and milky for us, I wonder if I should lessen the condensed milk? I actually have lessen the condensed milk but it was still way too sweet and the milk taste is overpowering the strawberry puree ( i made strawberry swirl). What should i do? ( prob the condensed milk in my country is super sweet…-_-)

    • Gemma Stafford on November 5, 2015 at 12:11 pm

      If you can find low-fat or fat-free condensed milk, that will help make it a little less sweet. Let me know how it turns out for you. 🙂

      • Nerina on November 10, 2015 at 6:13 am

        hi Gemma, since i can’t find any low fat or fat free condensed milk i end up changing it with sugar. i used half recipes and add 1/2 cup of sugar and adding some vanilla pasta. for taste i use chocolate glaze. it works n i love how smooth n soft it taste. 🙂

        • Gemma Stafford on November 10, 2015 at 6:20 pm

          Delighted to hear that 🙂

  15. Renuka on October 20, 2015 at 12:45 am

    Hi Gemma, I tried the recipe yesterday. whipped the cream till it reach the stiff peaks form. But after i add my condensed milk the mixture become watery. I add few drops of vanilla essence too. Not sure where it went wrong 🙁

    • Gemma Stafford on October 27, 2015 at 6:54 pm

      Did you try freezing it anyway? It might still be ok once it’s frozen.

  16. Dayna Ann on September 22, 2015 at 1:26 pm

    You absolutely HAVE to do a cappuccino or coffee ice cream! <3

    • Gemma Stafford on September 22, 2015 at 5:47 pm

      Search through my recipes for my caramel macchiato ice cream recipe. You’re going to love it 🙂

  17. elizabethurmson on August 25, 2015 at 7:14 am

    can you please make cradberry eggs they are my favorite

    • elizabethurmson on August 25, 2015 at 7:17 am

      ok that gemma

    • Gemma Stafford on August 25, 2015 at 5:13 pm

      I will add it to my list. Stay tuned 🙂

  18. Valerie on August 17, 2015 at 3:43 am

    Hi Gemma I’m a 11 year old girl , I watched many of ur videos which inspired me …..I tried the no machine ice cream and it was amazing?

    • Gemma Stafford on August 17, 2015 at 1:17 pm

      Delighted to hear that! Thanks so much, Valerie 🙂

  19. Cat on August 15, 2015 at 12:02 am

    Made this as my first try making your ice cream. I messed it up because I was in a rush. I made the base then added the recipe ingredient’s measurements into the entire base. I realized later that the base is enough for 3 pints, but the recipe is for one pint. So there wasn’t enough peanut butter in it or chocolate. However, I had, on my own, frozen Reese’s peanut butter mini cups and ran them lightly thru my Little ninja and added it to each container. I thought it was ruined after I realized my mistake, so I left it in freezer for almost a week before looking at it. Lo and behold, not only was it not ruined, it was fantastic. My family said it was a lot better than their favorite “Friendly’s” ice cream parlor. Now I have to figure out how I messed up the first batch, so I can mess up some more…lol. Thanks Gemma. You were right, you really can’t go wrong. It’s very forgiving. Try it with the Reese’s mini cups, but lightly chop them first after they are frozen. Yummy!

    • Gemma Stafford on August 17, 2015 at 12:31 pm

      A delicious mistake! I love it when that happens 🙂 Thank you so much for visiting my website!

  20. Cindy on August 8, 2015 at 4:10 pm

    Hi Gemma, just found your site through Ann Reardon’s How to Cook That channel and I’m hooked! I just finished putting three flavors of ice cream in the freezer (vanilla almond fudge, peanut butter chip, and cookies & cream) plus a batch of cinnamon roll dough in the fridge to bake up tomorrow morning. Can’t wait for my kids to get home from summer camp so I can show them all my new skills! They’ll be delighted! And my husband has been more than willing to be my taste tester in the meantime. Thank you so much for these do-able recipes!

    • Gemma Stafford on August 17, 2015 at 11:19 am

      Delighted to hear that, Cindy. Thank you so much for visiting my website 🙂

  21. Zaihan on August 8, 2015 at 12:27 am

    hi! can i use this recipe to do popsicle?

  22. Judy on July 29, 2015 at 7:35 pm

    I just made this peanut butter chocolate ice cream tonight, can’t wait for it to chill overnight for tomorrow. This is the first ice cream recipe I’ve made, and I’m so happy it was easy! My husband kept licking the spoon, so he approves. 🙂 Thank you Gemma!

    • Gemma Stafford on August 6, 2015 at 11:19 am

      Delighted to hear that, Judy! Thanks for visiting my website 🙂

  23. kirsty on July 4, 2015 at 2:36 am

    Hi, can you tell me how long the ice cream takes to freeze please?

    • Gemma Stafford on July 5, 2015 at 8:29 am

      around 6 hours :), it’s fast

  24. Tamar on June 13, 2015 at 7:14 am

    The ice cream gets buttery before it gets fluffy, but i don’t know why? But I don’t know what I did wrong…

    • Gemma Stafford on June 25, 2015 at 12:38 pm

      Did you make sure to chill your ingredients?

  25. Joanna on June 10, 2015 at 8:36 am

    My kids and I have been having so much fun with these recipes. My 8 year old son especially loves experimenting and even made your salted caramel. I love that the ice cream is easy enough for them to make on their own and boosts their confidence in the kitchen. Thanks!

    • Gemma Stafford on June 10, 2015 at 4:14 pm

      That is so great Joanna, I really love to hear that. It is great that they can choose their own flavor ice cream. Thanks for watching and trying it out. 🙂

  26. Leila on June 6, 2015 at 7:50 am

    Hi Gemma, do you have any tested recipe to make the condensed milk at home? because I’m lactose intollerant and I wanted to try and make it with lactose free milk…. You’re the best!!! Love you

  27. marianne on May 29, 2015 at 5:20 pm

    HI! I just love your ice cream made it for the first time yesterday. Was wondering if you knew the carb and calorie content in just the base ice cream before the add ins?

    • Gemma Stafford on May 30, 2015 at 3:16 pm

      Hi Marianne! I really don’t know. You could find out just by looking at the cream and condensed milk ingredients you use. Thank you for watching! 🙂

  28. CAS on May 16, 2015 at 8:04 pm

    This looks amazing! I have just one question, though. Is it possible for you to upload a recipe that is just the ice cream base, so it’s simpler to find? I love all your recipes, and can’t wait to see what you’ll do next!

    • Gemma Stafford on May 17, 2015 at 5:33 am

      Hi! I’ve featured the Homemade Ice Cream base recipe in my Ice Cream Party video ( so you can find it there along with all the tips you need in my video. Thank you for watching!

      • Irvin & Andrea on July 4, 2015 at 3:14 pm

        Thanks for a easy way to make great ice cream. We made banana pudding with vanlilla wafers ice cream. The ice cream turned out great, taste just like banana.

        • Gemma Stafford on July 6, 2015 at 11:43 am

          That sounds delicious! 🙂

        • Lynn K. on September 10, 2015 at 8:18 pm

          Hi Irvin & Andrea I saw your post that you made the ice cream with the banana pudding & the vanilla wafers. Can you tell me did you just add the pudding powder? Was it the instant pudding? Or did you mix the pudding per the usual instructions & add a certain amount? Also can you give me an approximate amount of the vanilla wafers that were used? I LOVE anything banana!!! Thanks so much!

      • Chloe delian on July 1, 2016 at 12:17 pm

        What is the cream for the ice cream i have been browsing on the internet how to make the cream and what is in it i have not found a thing please help gemma

        • Gemma Stafford on July 1, 2016 at 1:42 pm

          Hi Chloe,
          It seems that if you do no know what it is, you will not find it in your country too easily.
          I grew up in Ireland, where dairy is a really big part of our farming, and thus our diet. Fresh double cream is found in the refrigerated section of the supermarket. It is from fresh cows milk, nothing added, nothing taken away. It will spoil in a day or so, needs to be kept in the refrigerator.
          In some countries, where dairy is not a tradition, this is substituted with other things. These will not work for my ice cream recipes, sorry.
          Gemma 🙂

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