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Ice Cream & Frozen Desserts

Peanut Butter & Chocolate No Machine Homemade Ice Cream

4.49 from 31 votes
Learn how to make a delicious Homemade Peanut Butter & Chocolate Ice Cream with my 2 Ingredient no machine ice cream base recipe!
By Gemma Stafford | | 69

Last updated on November 11, 2019

This post may contain affiliate links. Please see my full disclosure for details.

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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Peanut Butter & Chocolate No Machine Homemade Ice Cream

4.49 from 31 votes
Print Recipe
Learn how to make a delicious Homemade Peanut Butter & Chocolate Ice Cream with my 2 Ingredient no machine ice cream base recipe!
Author: Gemma Stafford
Learn how to make a delicious Homemade Peanut Butter & Chocolate Ice Cream with my 2 Ingredient no machine ice cream base recipe!
Author: Gemma Stafford

Ingredients

  • 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

    INGREDIENTS FOR ICE CREAM BASE (~6 cups)
  • 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)

Instructions

  • Place sweetened condensed milk in the fridge to keep cold
  • Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  • 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.
  • Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

    MAKING THE PEANUT BUTTER & CHOCOLATE FLAVOR
  • 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: https://bit.ly/gemmasNEWicecream (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)

 


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Helen Marie
Helen Marie
4 years ago

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.

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NDilly
NDilly
2 years ago

does natural peanut butter work (where the only ingredient is peanuts)?

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Lynette
Lynette
2 years ago

Holy cow! I cannot believe how easy and YUMMY this is!
Before I added the peanut butter (1/2 the amount), I spooned out half of the base into another container and swirled in honey and salt. Then I went back and added the peanut butter and chocolate to the other one. I love peanut butter and chocolate, but this salted honey one turned out pretty good, too!
Love this recipe! Love it Love it! >^.^<

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Ayame (^_^)
Ayame (^_^)
3 years ago

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 (^.^)

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Lisacarbs
Lisacarbs
3 years ago

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

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Sharon
Sharon
3 years ago

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

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Nelly
Nelly
4 years ago

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

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Luke
Luke
4 years ago

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… Read more »

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Eenash
Eenash
4 years ago

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

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Pia
Pia
5 years ago

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!!!

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This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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