Description
Creamy and indulgent, this peanut butter chocolate ice cream combines the nutty richness of peanut butter with the smooth taste of chocolate for the ultimate homemade frozen dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup cocoa powder
- 1/2 cup peanut butter, melted
Instructions
- In a mixing bowl, whip the cold heavy cream on medium-high speed until stiff peaks form (about 3-5 minutes).
- Gently fold in the sweetened condensed milk using a spatula, taking care not to deflate the whipped cream.
- Sift in the cocoa powder and fold it into the mixture until smooth and well blended.
- Lightly melt the peanut butter until pourable and swirl it into the chocolate mixture. Do not fully mix for a marbled effect.
- Transfer the mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours or until firm.
Notes
- Use coconut cream for a dairy-free version.
- Try sun butter or tahini for nut-free alternatives.
- Do not overmix the peanut butter for a better swirl effect.
- Add crushed cookies or different nut butters for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: peanut butter chocolate ice cream, no-churn ice cream, homemade ice cream, easy summer dessert