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three smokey glass footed bowls filled with two scoops each of No Churn Chocolate Peanut Butter Ice Cream

No Churn Chocolate Peanut Butter Ice Cream

Course: Dessert, Snack
Cuisine: Compliments many cuisines
Prep Time: 20 minutes
Cook Time: 2 minutes
Servings: 14 ½ cup servings
Calories: 334kcal
Author: Ten Pound Cake Company
The perfect pair - chocolate and peanut butter. This easy ice cream recipe is ultra-creamy and decadent.
Print Recipe


  • 2 medium-sized bowls
  • whisk
  • rubber spatula
  • sheet pan
  • 1 8x8 pan 2-inches in depth
  • Mixer


  • 2 14-ounce cans of sweetened condensed milk (each can 397 grams)
  • 1 cup peanut butter (9 ounces/255 grams)
  • cups heavy whipping cream (591 ml)
  • ½ cup cocoa powder (1.6 ounces/44 grams)
  • 1 teaspoon vanilla extract
  • 12 jumbo marshmallows


  • 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.


If you want the ice cream to set faster, add the mix to a shallower pan.  
Add mix-ins like chopped peanuts to create rocky road ice cream.


Calories: 334kcal | Carbohydrates: 25g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 109mg | Potassium: 193mg | Fiber: 2g | Sugar: 16g | Vitamin A: 625IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 1mg