Peanut Butter Chocolate Chip Ice Cream (No Churn/Machine)

Peanut Butter Chocolate Chip Ice Cream (No Churn/Machine)

Two scoops of peanut butter chocolate chip ice cream on a sugar cone, in the sun.      Two scoops of peanut butter chocolate chip ice cream sundae, with chocolate sauce and a sugar cone on top.

Every summer I debate whether I should invest in an ice cream maker or not. As soon as our weather hits a steady 90 degrees or above, I suddenly find myself craving the cold, sweet, and creamy texture of ice cream all the time! But then, the thought of having to leave my cool air conditioned home and having to expose myself to the scorching heat outside… is it really worth it? Sometimes I’ll make myself a smoothie with the frozen fruit in the freezer, but its just not the sammee! Am I right?

Well today, today I found a solution for all of us who make it through the summer without an ice cream making machine. This ice cream recipe requires no churning or ice cream making machine of any sort, (although I did use my kitchen aid for convenience, a handy old whisk will do the same job) and is just as creamy and soft as the ice cream you know and love. I chose to make peanut butter chocolate chip ice cream because they are my boyfriend’s two most favorite flavors, and honestly this ice cream tastes just like the Reese’s Peanut Butter Cup filling too!

Scooping the peanut butter chocolate chip ice cream from the loaf pan.

Print Recipe
Peanut Butter Chocolate Chip Ice Cream (No Churn/Machine)
Delicious homemade peanut butter chocolate chip ice cream, no ice cream maker needed!
Peanut Butter Chocolate Chip Ice Cream (No Churn/Machine)
Prep Time 30 minutes
Passive Time 4 hours
Servings
scoops/people
Ingredients
Prep Time 30 minutes
Passive Time 4 hours
Servings
scoops/people
Ingredients
Peanut Butter Chocolate Chip Ice Cream (No Churn/Machine)
Instructions
  1. Whip the cream until stiff peaks form, then transfer to a bowl and place in the freezer. *tip* Place your bowl, whisk, and heavy cream in the freezer for about 3 minutes before whipping. This makes it so that the cream whips a lot faster.
    whipped cream, kitchen aid mixer
  2. Place 1 cup of peanut butter, the can of sweetened condensed milk, vanilla extract, and 1/4 cup sugar in to your mixing bowl and mix until combined.
  3. Depending on if you add the full cup of peanut butter, or add more or less, this mixture could get a little chunky. We love peanut butter in this home so I may have added a little more than a cup (oops!) and thought I ruined the entire batch when my mixture got chunky! But fortunately this is no reason to worry, it will still easily incorporate with the whipping cream and make the perfect ice cream mix!
  4. Get the whipped cream from the freezer. Here you will “sacrifice” 1/3 of the whipped cream and fold it into the peanut butter mixture. Fold in the second third of the whipped cream gently.
  5. Finally add the rest of the whipped cream. It should look something like this.
  6. Add any mix-ins that you want. In my case I added mini chocolate chips! Place into the container you will be freezing it in. I chose a loaf pan because it resembles a tub of ice cream . Once in the container we’re gonna add the rest of the peanut butter. Grab a spoon and drop dollops of peanut butter into the container, then swirl the peanut butter into the mixture just a little.
  7. Finally, you can place it in the freezer for at least 4 hours and it’ll be ready to serve!
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