Creamy, nutty, and packed with chocolatey goodness — this no-churn ice cream is a peanut butter lover’s dream come true!

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Ingredients

• 2 cups heavy whipping cream (cold)

• 1 can (14 oz) sweetened condensed milk

• ¾ cup creamy peanut butter

• 1 tsp vanilla extract

• 1 cup chopped chocolate chunks or mini peanut butter cups

• ¼ cup peanut butter, melted (for swirl)

Optional Toppings:

• Chocolate drizzle

• Crushed peanuts

• Whipped cream

• Extra chopped peanut butter cups

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Instructions

1. Whip the Cream:

In a large chilled mixing bowl, whip the cold heavy cream with an electric mixer on high speed for 2–3 minutes, until stiff peaks form.

2. Make the Ice Cream Base:

In a separate bowl, whisk together the sweetened condensed milk, ¾ cup peanut butter, and vanilla extract until smooth and creamy.

3. Fold Gently:

Using a spatula, gently fold the whipped cream into the peanut butter mixture in two or three additions.
Be careful not to deflate the whipped cream.

4. Add the Chocolate Mix-ins:

Stir in the chopped chocolate chunks or mini peanut butter cups.

5. Layer & Swirl:

Pour half of the ice cream mixture into a loaf pan or freezer-safe container.
Drizzle half of the melted peanut butter on top.
Repeat with remaining ice cream mixture and peanut butter.
Use a skewer or knife to gently swirl the top.

6. Freeze Until Firm:

Cover the container and freeze for at least 6 hours or overnight.

7. Serve & Enjoy:

Scoop into cones or bowls.
Top with optional chocolate drizzle, crushed peanuts, or extra peanut butter cups for the ultimate treat!

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🕒 Prep Time: 15 minutes

❄️ Freeze Time: 6+ hours

🍽️ Servings: About 8

🔥 Calories: Varies based on toppings, ~350–400 kcal per serving