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Peanut butter & chocolate swirl ice cream

  • Author: Jaylynn Little
  • Prep Time: 8-6 hours
  • Total Time: 31 minute
  • Category: Dessert
  • Cuisine: American


Easy Peanut butter and chocolate swirl ice cream using the no-churn method


Units Scale

114 oz can sweetened condensed milk

2 cups heavy cream, cold

1/3 cup creamy peanut butter

1/2 cup peanut butter cups, chopped


  1. In a large bowl using an electric mixer, beat the condensed milk and heavy whipping cream together until the cream forms stiff peaks. Fold in the peanut butter cup pieces.
  2. Melt the peanut butter over the stove or microwave for 20-30 seconds until the peanut butter is loose enough to drizzle.
  3. Using a loaf pan, some (a little less than half) of the ice cream mixture on the bottom of the pan, then drizzle a generous amount of peanut butter on top. Repeat these steps until your pan is filled. Cover the ice cream with plastic wrap and aluminum foil and freeze for 6-8 hours before serving.

Keywords: Peanut butter swirl ice cream, no churn ice cream