No-Churn Chocolate Peanut Butter Ice Cream
No-Churn Chocolate Peanut Butter Ice Cream
Yield: 8 servings
Equipment: 9-by-5-inch metal loaf pan; mixer; bowls
Time and setting: 20 minutes plus 6 hours freezing
Ingredients
- 2 cups cold heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3 cup smooth peanut butter
Method
- Chill loaf pan. Whisk condensed milk, cocoa, vanilla, and salt smooth.
- Whip cream to medium peaks. Fold one-third into cocoa base, then fold in remainder.
- Warm peanut butter only until fluid, about 15 seconds in microwave. Layer ice-cream base and peanut butter in pan; swirl with knife.
- Cover surface and freeze at least 6 hours until scoopable. Stand 5 minutes before serving.
Preparation notes
Read the full method first, prepare the pan, and arrange ingredients in order. Keep raw egg or poultry tools separate from ready-to-eat food. Divide the batch evenly and preserve the stated rest, chill, or cooling period.
Substitutions
Sunflower butter may replace peanut butter if labels are allergen-safe. Do not use natural separated peanut butter unless thoroughly homogenized.
Storage and safety
Keep frozen at 0°F and use within 2 weeks for best texture. Do not refreeze ice cream that has melted completely.
Planning and consistent results
Measure every ingredient before beginning and keep the listed ingredient state—cold, softened, drained, or frozen—because it affects texture. Use the stated equipment capacity and divide the mixture for the stated yield. Begin checking at the low end of the time range, then rely on the visual cue and thermometer endpoint rather than the clock alone.
For neat portions, use a level scoop or measured spoon and keep portions equal. Let baked or chilled recipes complete their stated resting period before cutting or filling. If a substitution changes moisture or fat, make only that one change on the first batch rather than altering several variables together.
Label stored portions with the preparation date. Reheat only what is needed and avoid repeated warming and cooling. Check all packaged-product labels for allergens and formulation changes. Any garnish should be measured separately and must not be used to infer diet-program points or nutrition values.
