You don’t need an ice cream maker to make this ice cream! Rich chocolate ice cream with a ribbon of salty peanut butter.
If you love chocolate and peanut butter as much as I do, you’ve no doubt had a variation of this ice cream flavor before. I know, not as creative as this recipe or this one, but trust me, necessary. Because, one: you can always use another no churn ice cream recipe and two: I have a follow-up dessert that revolves around this one and trust me, you don’t want to miss it.
Peanut Butter Ripple Chocolate Ice Cream
You don’t need an ice cream maker to make this ice cream! Rich chocolate ice cream with a ribbon of salty peanut butter.
Author: Lauren Lilling
Recipe type: Dessert
Makes: ~1½ quarts
Ingredients
- 16 fluid ounces (2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 50g (½ cup + 2 tablespoons) unsweetened cocoa powder (any kind will work, I used a lighter cocoa powder for a more milk-chocolatey flavor)
- 15 milliliters 1 tablespoon vanilla extract
- 200g (~¾ cup) creamy peanut butter
- 1g (¼ teaspoon) salt
Instructions
- In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- Once cream is ready, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined
- Pour half of ice cream into a regular-sized loaf pan or ice cream storage container; microwave peanut butter for 15 seconds and stir in salt; drizzle half of salted peanut butter over top then run a knife through peanut butter to marbleize; repeat with remaining ice cream and peanut butter
- Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
Base from Martha Stewart
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No Churn Oreo Fudge Swirl Ice Cream
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No Churn Chocolate Ice Cream with Salty Candied Peanuts
I can definitely use another no churn ice cream recipe or two! I wish I had a giant scoop of this right now :)
ummmmmm I want to reach through the screen and take a giant choc-peanutbuttery bite!!!!!
oh my gawd, this is my ultimate FAVE ice cream flavor. . like I always order this when we go to baskin robbins. . which isn’t that often. . so I have to make this! I love this!!!
Thank you, Alice!!
I mean, this flavor is a CLASSIC which way trumps some crazy weird creative flavor. Also, peanut butter and chocolate…which just trumps all things all the time.
Like I said, you are the master (mistress?) of ice cream! You are dead on: I definitely need this!
Is it really 14 fluid oz of condensed milk or a 14 oz can. I am in Canada and it comes in 300ml cans. When I use an online conversion it works out to 414 ml if I do fluid oz. but 304 ml if I just do oz. Can I use one can or do I need to dip into a second?
Hi Lisa – I’m so sorry for the error. It is just 14 ounces! Not fluid ounces.
This is my all time fave flavor of ice cream! I order it whenever i see it on the menu at an ice cream store :)
Can heavy whipping cream be used instead of heavy cream?
Yes
This looks fabulous – have you tried it in an ice cream machine????