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No-Churn Chocolate Peanut Butter Ice Cream

No-churn chocolate peanut butter ice cream with a fudgy cocoa base and thick peanut butter ribbons—no ice cream maker required. Whipped to stiff peaks and folded gently for a creamy, rich texture that freezes into sliceable loaf-pan ice cream.
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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
  

Ice cream base
  • 2 cup heavy cream Whip cold for best stiff peaks.
  • 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 drizzleable so it swirls easily.

Equipment

  • 1 loaf pan (9x5)

Method
 

Whip and mix
  1. Whip the heavy cream in a large bowl until stiff peaks form, then keep the bowl cold while you mix the cocoa base.
  2. Whisk the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt in a separate bowl until smooth and glossy.
  3. Gently fold the condensed milk mixture into the whipped cream until just combined, keeping the foam so the mixture stays light and creamy.
Layer and swirl
  1. Pour half of the ice cream mixture into a 9x5 loaf pan, drizzle with half of the warm creamy peanut butter, then swirl with a knife for thick ribbons.
  2. Pour in the remaining ice cream mixture, top with the remaining creamy peanut butter, and swirl again with a knife without fully mixing the ribbons away.
Freeze
  1. Freeze the loaf pan for at least 6 hours (or overnight) until firm enough to slice, with no peeking that can soften the surface.

Notes

For clean slices, let the loaf sit at room temperature for 5 minutes before serving. Store covered in the freezer for up to 2 weeks. Freezing again after partial thawing can reduce texture. For a nut-allergy-friendly swap, use sunflower seed butter in the swirl for a similar creamy ribbon.