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Chocolate Peanut Butter Cup Ice Cream Recipe

American · Dessert · 15 min total

Rich and creamy chocolate ice cream loaded with chunks of peanut butter cups. This no-churn recipe is incredibly easy and requires no ice cream maker.

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups chopped peanut butter cups (about 8 regular-size cups)

Instructions

1. In a large bowl, whisk together sweetened condensed milk, cocoa powder, vanilla extract, and salt until smooth.
2. In a separate large bowl, beat heavy cream with an electric mixer on medium-high speed until stiff peaks form.
3. Gently fold the whipped cream into the chocolate mixture until just combined. Do not overmix.
4. Fold in the chopped peanut butter cups.
5. Pour the mixture into a 9x5-inch loaf pan or a freezer-safe container. Smooth the top.
6. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
7. Let sit at room temperature for 5-10 minutes before scooping.

Tips

• For extra chocolate flavor, use chocolate peanut butter cups or add a swirl of chocolate syrup.
• Store in an airtight container in the freezer for up to 2 weeks.
• If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften.

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