Ice Cream & Frozen Desserts

Peanut Butter & Chocolate No Machine Homemade Ice Cream

4.4 from 23 votes
Learn how to make a delicious Homemade Peanut Butter & Chocolate Ice Cream with my 2 Ingredient no machine ice cream base recipe!

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

4.4 from 23 votes
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: http://bit.ly/gemmasNEWicecream (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)

 


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Witchescastle

Luke

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Comments & Reviews

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Ayame (^_^)
Member
Ayame (^_^)
4 months 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 (^.^)

Lisacarbs
Member
Lisacarbs
5 months ago

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

Sharon
Guest
Sharon
6 months ago

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

Nelly
Guest
1 year 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

Luke
Member
Luke
1 year 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 »

Eenash
Member
Eenash
1 year ago

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

Member
1 year 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.

pia1276
Member
pia1276
2 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!!!

Binu
Member
Binu
2 years ago

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.

Sheenie
Member
Sheenie
2 years ago

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.… Read more »

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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