Rich, silky smooth, and incredibly creamy, No Churn Chocolate Peanut Butter Ice Cream is an easy recipe when you are craving something sweet. No ice cream maker, no problem!
No Churn Chocolate Peanut Butter Ice Cream
Featuring the classic pair, of chocolate and peanut butter, this ice cream has a surprise ingredient. A swirl of roasted marshmallows adds touches of a sweet, crunchy texture to this very scoopable treat.
What is sweetened condensed milk?
Sweetened condensed milk is made with whole cow's milk. By adding sugar and cooking the milk to remove 60% of the water, the mixture becomes thick, creamy, and very sweet. Preserved by the sugar content, the milk is shelf stable.
Don't be confused by another option at the grocery store, evaporated milk which is usually located next to sweetened condensed milk. Evaporated milk is also cooked to remove water from the milk, however, it does not have the added sugar.
No Churn Ice Cream
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What is no churn ice cream?
Typically made with a machine, spinning a cooked base made with eggs and dairy creates ice cream. The process of churning agitates the base which then incorporates air to produce a creamy mixture.
The beauty of no churn ice cream is it doesn't require a machine or any specialty devices. If you have a whisk and a pan, you can make ice cream.
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Is the base cooked?
A french style ice cream base is made with eggs and milk and/or heavy cream. By gently cooking this mix, the eggs start to thicken the dairy creating what is known as an anglaise. Care needs to be taken so that the anglaise is not overcooked which creates a less than desirable texture.
No churn ice cream does not require cooking. Using sweetened condensed milk, the cooking has already been done. The thick and sugary milk takes the place of an anglaise, making this ice cream much easier to make.
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Does the recipe include eggs?
Because sweetened condensed milk replaces an anglaise, there is no need for eggs. No churn ice cream recipes are very similar to Philadelphia-style ice cream because of the absence of eggs. However, the texture and richness are very similar to conventionally- made ice cream. Great for anyone with egg allergies!
Ingredients
No Churn Chocolate Peanut Butter Ice Cream
For the peanut butter ice cream
Peanut butter ice cream ingredients.
- sweetened condensed milk
- heavy whipping cream
- peanut butter
For chocolate ice cream
Chocolate ice cream ingredients.
- sweetened condensed milk
- heavy whipping cream
- cocoa powder
- vanilla extract
For marshmallow swirl
- 12 jumbo marshmallows
How to make no churn ice cream
The texture of this ice cream is due to whipped heavy cream which adds a little fluff and a lot of richness.
- Combine the sweetened condensed milk with the flavorings. In this recipe, mix one can with peanut butter.
Mix the sweetened condensed milk with peanut butter.
- Mix one can with cocoa powder and vanilla extract.
Mix sweetened condensed milk with cocoa powder and vanilla extract.
- It is best to use a whisk to combine the ingredients for a homogenous mix.
- Fold heavy cream whipped to soft peaks into the peanut butter and chocolate mixes. Be careful to fold gently so that the whipped cream doesn't deflate.
Gently fold in the whipped cream.
Fold the whipped cream into the chocolate mix.
Roasting marshmallows
The surprise ingredient is the taste of a summer camping trip. Place jumbo marshmallows on a parchment-lined sheet tray. Roast under a broiler for 1-2 minutes. If you like marshmallows black, you may roast them a bit longer.
Roasted Marshmallows
Putting it all together
Now swirl the two flavors together.
- Add dollops of the peanut butter mix in opposite corners. Do the same with the chocolate.
Get ready to swirl
- With a spatula or a spoon, fold and swirl the two flavors together. To completely swirl the ice cream, make sure to reach the bottom of the pan. Don't overdo it though - you want to create a jumble of flavors.
Swirl the chocolate and peanut butter together.
- Place the marshmallows randomly on the top of the ice cream. Because of the elasticity of the marshmallows, it takes a little work to swirl them in. It's okay to have crunchy chunks incorporated.
Ready for the freezer.
- Freeze for 4-5 hours.
Tips
- If you want the ice cream to set faster, you can use a shallower pan.
- I find it is best to use peanut butter that does not require stirring. Some natural peanut butters separate, leaving a layer of oil.
- The ice cream does not freeze rock solid hard. Keep this in mind if you are serving guests. Scoop the ice cream and serve promptly to reduce melting.
Substitutions
- No Churn Chocolate Peanut Butter Ice Cream is all about mix-ins! Add some chopped peanuts for a true rocky road ice cream.
- I like to add bourbon cherries - https://tenpoundcakecompany.com/candied-bourbon-cherries
- Sprinkle some chopped chocolate on top for a garnish.
Rich and creamy
Scoopable!
The beauty of this ice cream is that it is not a process-heavy recipe. Without a laundry list of ingredients, it is easy to pull together. Also, it is deeply satisfying to quickly mix the ice cream and to taste the results of your non-heavy labor. You might almost be a little smug as you serve this to your friends and family. Just accept the praise and dig into a scoop of No Churn Chocolate Peanut Butter Ice Cream.
Ready to serve
No Churn Chocolate Peanut Butter Ice Cream
Equipment
- 2 medium-sized bowls
- whisk
- rubber spatula
- sheet pan
- 1 8x8 pan 2-inches in depth
- Mixer
Ingredients
- 2 14-ounce cans of sweetened condensed milk (each can 397 grams)
- 1 cup peanut butter (9 ounces/255 grams)
- 2½ cups heavy whipping cream (591 ml)
- ½ cup cocoa powder (1.6 ounces/44 grams)
- 1 teaspoon vanilla extract
- 12 jumbo marshmallows
Instructions
- In a medium bowl, add one can of sweetened condensed milk and 1 cup of peanut butter.
- Whip 1 cup of heavy whipping cream to soft peaks.
- Fold ⅓ of the whipped cream into the peanut butter/condensed milk mixture with a rubber spatula. Fold with the spatula in the middle of the peanut butter mix, flipping in the whipped cream. Rotate the bowl and continue to fold in the cream. At first, the peanut butter mix is a little stiff. As you continue to add the whipped cream it will become looser.
- Add the remaining whipped cream, ⅓ at a time. Stop as soon as the cream is incorporated.
- In another medium-sized bowl, mix the other can of condensed milk with ½ cup of cocoa powder and vanilla extract.
- Whip 1½ cups of heavy whipping cream to soft peaks.
- Fold the whipped cream into the cocoa/condensed milk mixture with the same process as above.
- Place 12 marshmallows on a parchment-lined sheet pan. Put the sheet pan under a broiler for 1-2 minutes until the marshmallows are toasted to your liking.
- Add the peanut butter mix and the chocolate mix to the 8x8 pan. Add two dollops of the peanut butter mix in opposite corners. Do the same with the chocolate mix. With a spatula, swirl the two different mixtures into each other. Make sure to reach down to the bottom of the pan so that the swirl is not just on the top.
- Randomly place the toasted marshmallows around the top of the ice cream mix. Swirl these into the peanut butter/chocolate mix. Because of the elasticity of the marshmallows, they will be harder to incorporate into the mix.
- Place the pan in the freezer. It takes 4-5 hours for the ice cream to harden. Once the ice cream has set, cover with plastic to prevent ice crystals from forming on top.
Notes
Nutrition
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