Effortless Peanut Butter Chocolate Chip Indulgence

This fantastic recipe will produce approximately 1 1/2 quarts (about 6 cups) of rich, creamy ice cream. This generous amount is perfect for sharing with family and friends, or for savoring over several delightful dessert sessions. If you’re planning a larger gathering or simply want to stock up, the recipe can easily be doubled; just ensure you have enough loaf pans or freezer-safe containers!

For this no-churn recipe, I consistently find that traditional creamy peanut butter works wonderfully, providing a smooth, consistent texture throughout the ice cream. However, if you’re a fan of added texture and a delightful crunch, chunky peanut butter is an excellent alternative that will elevate the experience. It’s important to note that I do not recommend using natural peanut butter (the kind that separates with oil on top) for this recipe, as its different oil content and consistency can prevent the ice cream from setting properly and achieving the desired creamy texture.

Patience is a virtue, especially when it comes to homemade ice cream! For this No-Churn Peanut Butter Chocolate Chip Ice Cream, it needs to be chilled in the freezer for a minimum of 6-8 hours. This extended chilling time is crucial for the ingredients to properly meld and for the ice cream to develop that firm, scoopable, and incredibly creamy texture we all crave. For the absolute best results and a truly solid consistency, I often recommend letting it chill overnight.

Absolutely! This recipe is a fantastic canvas for your creativity. Feel free to enhance your serving with a drizzle of extra chocolate sauce or a warm, melted peanut butter topping for an even richer experience. You can also sprinkle on more mini chocolate chips, chopped roasted peanuts for an extra nutty crunch, or even add a dollop of whipped cream and a cherry for a classic sundae presentation. Get creative and make it your own!

To maintain the freshest taste and texture of your delicious homemade ice cream, store any leftovers in an airtight container. A sturdy plastic container with a tight-fitting lid is ideal. When stored properly in the freezer, this ice cream will remain fresh and delightful for up to 4-6 weeks. Alternatively, if you made it in a loaf pan and plan to consume it within a week, you can simply cover the loaf pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.

Step 1: Prepare Your Pan. Begin by placing a standard loaf pan (or any freezer-safe container of similar size) into your freezer. Chilling the pan beforehand helps the ice cream mixture freeze more evenly and quickly once poured in.

Step 2: Whip the Cream to Perfection. In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat the very cold heavy whipping cream on high speed. Continue mixing until firm, stiff peaks form. This means when you lift the beaters, the cream should hold its shape and stand tall. This whipped cream forms the airy, light base of our no-churn ice cream, so don’t skimp on this step!

Step 3: Create the Peanut Butter Mixture. In a separate, medium-sized mixing bowl, combine the sweetened condensed milk, your chosen peanut butter (creamy or chunky), vanilla extract, and a pinch of sea salt. Stir these ingredients together thoroughly until they are well combined and smooth. The sea salt is key here, as it subtly cuts through the sweetness and amplifies the rich peanut butter flavor.

Step 4: Gently Combine the Mixtures. Carefully add the peanut butter mixture to your bowl of whipped cream. Using a spatula, gently fold the two mixtures together until they are just combined. The key is to be gentle, preserving as much of the air in the whipped cream as possible, which contributes to the light and fluffy texture of the final ice cream. Avoid overmixing!

Step 5: Incorporate the Chocolate Chips. Now for the chocolatey goodness! Add ½ cup of mini chocolate chips to the combined mixture. Again, gently fold them in until they are evenly incorporated throughout the ice cream base. Mini chocolate chips are preferred here as they distribute more uniformly and stay softer when frozen compared to larger chips.

Step 6: Layering for Swirls of Flavor. Remove your chilled loaf pan from the freezer. Pour about half of the peanut butter ice cream mixture into the pan, spreading it gently to create an even layer. Next, dollop ¼ cup of the chocolate sauce randomly over this first layer of ice cream. Then, carefully pour the remaining peanut butter ice cream mixture into the pan, spreading it evenly, and dollop the remaining chocolate sauce on top.

Step 7: Swirl and Freeze. Using a butter knife or a skewer, gently swirl the chocolate sauce through the ice cream mixture to create beautiful marbling. Be careful not to overmix, as you want distinct swirls. Finally, sprinkle the reserved tablespoon of chocolate chips over the top for an inviting finish. Place the loaf pan back into the freezer for the crucial freezing period – 6-8 hours, or ideally overnight, until the ice cream is completely firm and set. The longer it chills, the better the texture will be.