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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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WATCH My Other Homemade No Machine Ice Cream Videos:
- Homemade Ice Cream Milkshakes
- Homemade Ice Cream Party
- Dairy-Free Coconut Homemade Ice Cream
- Holiday Homemade Ice Cream
- Red Velvet Homemade Ice Cream
- Original Homemade No Machine Ice Cream
Try These Recipes!
Watch The Recipe Video!
Peanut Butter & Chocolate No Machine Homemade Ice Cream
Learn how to make a delicious Homemade Peanut Butter & Chocolate Ice Cream with my 2 Ingredient no machine ice cream base recipe!
Learn how to make a delicious Homemade Peanut Butter & Chocolate Ice Cream with my 2 Ingredient no machine ice cream base recipe!
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)
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.
What is the ratio of condensed milk to whipping cream for the ice cream base, please?
does natural peanut butter work (where the only ingredient is peanuts)?
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! >^.^<
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 (^.^)
Delicious! I still can’t believe how easy this ice cream is without an ice cream maker! Thanks again for a great recipe!
I want to make this ice cream using heavy cream. but i dnt want the condensed milk, Do you have an alternative?
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
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 »
What would happen if I didn’t keep the condensed milk and whipping cream cold before whipping ? Will it be liquidy type ?