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No-Churn Chocolate Peanut Butter Ice Cream

No-churn chocolate peanut butter ice cream with fudgy cocoa base and thick peanut butter ribbons swirled throughout. Zero equipment required—just whip, mix, swirl, then freeze until firm and creamy.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream base
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Peanut butter swirl
  • 0.75 cup creamy peanut butter Warm until drizzle-able before swirling.

Equipment

  • 1 stand mixer

Method
 

Whip and mix
  1. Whip the heavy cream to stiff peaks in a large bowl using a hand mixer or stand mixer. Visual cue: the peak holds upright with no droop when you lift the beaters.
  2. Whisk the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt together until smooth in a separate bowl. Visual cue: no cocoa streaks remain.
  3. Gently fold the condensed milk mixture into the whipped heavy cream until just combined, taking care not to deflate. Visual cue: the mixture thickens and looks uniformly chocolate without losing its airy volume.
Swirl and freeze
  1. Pour half the ice cream mixture into a 9x5 loaf pan and drizzle with half the warmed creamy peanut butter. Visual cue: peanut butter sits in ribbons on top of the chocolate base.
  2. Swirl the top with a knife using a few slow figure-eight motions. Visual cue: distinct marbled streaks form, not fully mixed in.
  3. Pour in the remaining ice cream mixture and top with the remaining creamy peanut butter. Visual cue: the surface is covered with spoonable peanut butter swirls.
  4. Swirl again with the knife to create thick peanut butter ribbons throughout the surface. Visual cue: marbling is visible across the pan.
  5. Freeze for at least 6 hours or overnight until firm. Visual cue: a knife inserted in the center comes out with no wet wobble.

Notes

For the thickest peanut butter ribbons, warm the creamy peanut butter just until it loosens enough to drizzle, then swirl gently so the chocolate stays fluffy. Store covered in the freezer for up to 2 weeks; let sit at room temperature 5 minutes for easier scooping. Freezing works well—no need to re-churn since this is a no-churn recipe. For a peanut-butter-forward swap, use natural peanut butter (stirred well) for a slightly saltier, more intense flavor.