Peanut Butter & Chocolate No Machine Homemade Ice Cream
Save RecipeHi 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
- 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)
- 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)
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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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
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 🙂
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 😊
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 🙂
What would happen if I didn’t keep the condensed milk and whipping cream cold before whipping ? Will it be liquidy type ?
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 😉
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.
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 🙂
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!!!
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 (http://www.kitchenaid.com/countertop-appliances/stand-mixers/) 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 🙂
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.
Hi Binu,
I think you sorted this for yourself. It will work better for you now!
Thank you for being in touch,
Gemma 🙂
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
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 🙂
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?
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 🙂
Thanks,I read this after posting my question.i will try with cocoa powder.
I made this ice cream and I got a BIG AND BOLD result,??
Hi Shamaila,
Yea!!! great, I am so happy to hear that, well done you,
Gemma 🙂
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!
Delighted to hear that. Thanks so much for visiting my website 🙂
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…-_-)
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. 🙂
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. 🙂
Delighted to hear that 🙂
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 🙁
Did you try freezing it anyway? It might still be ok once it’s frozen.
You absolutely HAVE to do a cappuccino or coffee ice cream! <3
Search through my recipes for my caramel macchiato ice cream recipe. You’re going to love it 🙂
can you please make cradberry eggs they are my favorite
ok that gemma
I will add it to my list. Stay tuned 🙂
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?
Delighted to hear that! Thanks so much, Valerie 🙂
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!
A delicious mistake! I love it when that happens 🙂 Thank you so much for visiting my website!
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!
Delighted to hear that, Cindy. Thank you so much for visiting my website 🙂
hi! can i use this recipe to do popsicle?
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!
Delighted to hear that, Judy! Thanks for visiting my website 🙂
Hi, can you tell me how long the ice cream takes to freeze please?
around 6 hours :), it’s fast
The ice cream gets buttery before it gets fluffy, but i don’t know why? But I don’t know what I did wrong…
Did you make sure to chill your ingredients?
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!
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. 🙂
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
Hi Leila! How about making a Dairy-Free Homemade No Machine Ice Cream (https://www.biggerbolderbaking.com/dairy-free-homemade-ice-cream/)! Check out my recipe where I show you how to make the ice cream out of coconut milk, including the condensed milk. I hope you enjoy!
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?
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! 🙂
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!
Hi! I’ve featured the Homemade Ice Cream base recipe in my Ice Cream Party video (https://www.biggerbolderbaking.com/homemade-ice-cream-party/) so you can find it there along with all the tips you need in my video. Thank you for watching!
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.
That sounds delicious! 🙂
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!
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
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 🙂