Creamy, sweet, easy ice cream you can make at home. This No Churn Chocolate Peanut Butter Cup Ice Cream tastes just like the popular candy.
Ok what is your favorite candy bar? Mine is a Reese’s Peanut Butter Cup. And Peanut M&M’s. Or Hershey’s Kisses. But I love me a good Laffy Taffy too. And we can’t forget Milk Duds – especially with popcorn. But if I’m being totally honest, I will always pick up a PB cup. Or a Whatchamacalit at the store on a road trip.
Here’s where my problem is. I have way too many favorites. Especially when I want to make no churn ice cream out of my favorites. But my niece helped me decide on this flavor. And another one too. She actually helped me break it into two different flavors so I probably should take some to her too.
This No Churn Chocolate Peanut Butter Cup Ice Cream is the stuff of dreams. If you told me I could only have one flavor of ice cream from here on out, this would be it. The combination of chocolate and peanut butter is always a winner and this creamy sweet ice cream is no exception. It will leave you wanting more.
If you haven’t tried no churn ice cream yet you totally should. It is the summer of no churn ice cream after all. At least as declared by me. Plus July is National Ice Cream Month. Stay tuned for more yummy flavors!
No Churn Chocolate Peanut Butter Cup Ice Cream
Creamy, sweet, easy ice cream you can make at home. This No Churn Chocolate Peanut Butter Cup Ice Cream tastes just like the popular candy.
5 minPrep Time
6 hrCook Time
6 hr, 5 Total Time
Save RecipeIngredients
- 2 c heavy whipping cream
- 1 - 14 oz can sweetened condensed milk
- 1/3 c chocolate sauce plus more for drizzling
- 1/2 c creamy peanut butter, divided
- Mini peanut butter cups
Instructions
- In a medium mixing bowl, whip heavy whipping cream until still peaks form.
- Place peanut butter in a microwave safe bowl and soften in the microwave (about 15 -20 seconds).
- In a separate bowl, add together the sweetened condensed milk, 1/3 cup chocolate sauce, and half of the softened peanut butter. Mix together until combined.
- Gradually add chocolate and peanut butter mixture to whipped cream. Fold in until combined.
- Using a loaf pan, layer 1/3 of the ice cream mixture in the pan. Drizzle chocolate sauce and dollops of peanut butter. Use a toothpick to swirl the mixture into the ice cream.
- Cut some mini peanut butter cups in half. Drop some into the ice cream then repeat layers.
- Cover with plastic wrap and place in the freezer for 6 hours or overnight.
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