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No-Churn Chocolate Peanut Butter Ice Cream

No-churn chocolate peanut butter ice cream with a fudgy cocoa base and thick peanut butter ribbons—swirled in a loaf pan for easy, zero-equipment richness. Chilled until firm so you get churned-style creaminess without an ice cream maker.
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Prep Time 15 minutes
Freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Cold helps the cream whip to stiff peaks.
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.75 cup creamy peanut butter Warm until pourable so it ribbons and swirls.

Method
 

Whip and mix
  1. Whip the heavy cream in a large bowl until you reach stiff peaks, about 5–8 minutes, and the mixture holds shape when you lift the whisk.
  2. Whisk the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and salt in a separate bowl until the cocoa is fully smooth and no dark streaks remain.
  3. Gently fold the condensed milk cocoa mixture into the whipped cream until just combined, keeping the foam airy and stopping as soon as no white streaks show.
Layer and swirl
  1. Pour half of the mixture into a 9x5 loaf pan, drizzle with half the warmed peanut butter, then swirl with a knife using a few gentle passes.
  2. Add the remaining ice cream mixture, top with the remaining peanut butter, and swirl again with the knife for thick ribbon patterns.
Freeze
  1. Freeze the loaf pan for at least 6 hours or overnight until firm to the touch and scoopable.

Notes

For the cleanest swirls, make sure the peanut butter is warm but not hot, so it drizzles without seizing. Store covered in the freezer up to 2 weeks; thaw for 5–10 minutes at room temperature for best scoopability. Freezing is yes—refreezing after brief thawing may slightly soften texture. For a different dietary option, use a sweetened condensed milk substitute made for dairy-free no-churn desserts to keep it creamy (texture may vary).