Peanut butter & chocolate swirl ice cream

Can you think of a duo better than peanut butter and chocolate? Nope! So it only made sense that I made an ice cream where peanut butter and chocolate can swim, swirl, and create magic. A while back I tasted an ice cream by Byrne Dairy called, Holy Cow. It’s the best!! Since then, I’ve searched everywhere for the ice cream in the Maryland area but I’ve had the hardest time finding it, so I figured this would be the perfect time to make it my way; no-churn style!

As with all of the no churn ice cream recipes, this recipe is easy and takes no time at all and if I can be honest with you, I don’t have much to say other than this ice cream is so good but you definitely have to love peanut butter and chocolate.


  • Use whatever peanut butter cups you like. I prefer the peanut butter cups in the orange packing but the choice is up to you.
  • I use creamy peanut butter but if you enjoy a crunch, crunchy peanut butter works as well. 
  • Make sure that your heavy cream is cold.

Okay, let’s get started.

Peanut butter & chocolate swirl ice cream

Peanut butter & chocolate swirl ice cream

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes


  • 5 peanut butter cups, rough chopped
  • 3 tablespoons peanut butter, melted
  • 2 cups heavy whipping cream, chilled
  • 1 can (14oz) sweetened condensed milk
  • 1 teaspoon vanilla extract


  1. Chop the peanut butter cups into small pieces. Set aside.
  2. Melt the peanut butter in the microwave until it's in liquid form. 30 seconds at a time (1-2 minutes). Once it's melted, stir it and set aside to cool.
  3. Using an electric mixer, whip the heavy cream until stiff peaks form. Do not over mix or else you will have butter.
  4. Stir the sweetened condensed milk and vanilla extract into the heavy whipping cream. Make sure the condensed milk is fully incorporated.
  5. Stir in the peanut butter cup pieces
  6. Pour 2-3 cups of the mixture in a loaf pan or freezer safe pan.
  7. Drizzle the melted peanut butter over the cream.
  8. Repeat steps 6 & 7 until ice the ice cream mixture is the last layer.
  9. Cover and freeze for 8 hours or overnight.

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