Chocolate Peanut Butter Ice Cream
Rich, ultra-creamy, and easy to make — this is the best homemade chocolate peanut butter ice cream recipe ever! This no-churn ice cream is loaded with peanut butter cookie dough and chocolate chunks!
If you are in Cincinnati, Ohio, Greater’s is the place to go for ice cream. One of my favorite flavors is the Buckeye Blitz. It is chocolate peanut butter ice cream with peanut butter cookie dough and their signature dark chocolate chips mixed in. This is my version of this delicious flavor. It is a no-churn recipe, so you don’t need an ice cream maker! This chocolate peanut butter ice cream is so easy to make, rich, and delicious – a chocolate peanut butter dream!
If you love this recipe, check out these Chocolate Peanut Butter Stuffed Cookies, Peanut Butter Millionaire Bars, and these Peanut Butter Oatmeal Chocolate Chip Cookies.
Ingredients
- creamy peanut butter
- granulated sugar
- brown sugar
- all-purpose flour
- salt
- vanilla extract
- milk
- heavy whipping cream
- sweetened condensed milk
- cocoa powder
- chocolate
*See recipe card for ingredient quantities.
Instructions
Begin by making the peanut butter cookie dough. Mix peanut butter and sugars in a small bowl (can use a hand mixer).
Add flour, salt, vanilla, and milk until you get a pliable cookie dough consistency.
Roll cookie dough into marble sized balls and set aside.
To make the ice cream, beat cream until firm peaks. In a separate bowl, combine peanut butter, sweetened condensed milk, cocoa powder, vanilla, and salt until smooth.
Fold in whipped cream.
Fold in the buckeye cookie dough balls and chopped chocolate.
Transfer mixture to a loaf pan or 8-in square baking pan. Cover and freeze for at least 6 hours or overnight.
TIP: Save a few peanut butter cookie dough balls and chopped chocolate to crumble over the ice cream before placing it in the freezer to chill.
Substitutions
If you would like to make this recipe peanut-free, substitute the peanut butter for any other creamy nut or seed butter. Some of my favorites are almond butter, cashew butter, and sunflower seed butter.
This recipe can also easily become gluten free if you use a 1:1 all-purpose gluten free baking flour.
Equipment
Storage
Store any leftover ice cream covered in the freezer for up to 1 month. You can also freeze the ice cream directly in an ice cream container with a lid.
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Chocolate Peanut Butter Ice Cream
Ingredients
Peanut Butter Cookie Dough
- 1/4 cup creamy peanut butter
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1/4 cup all-purpose flour
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1-2 tbsp milk
Chocolate Peanut Butter Ice Cream
- 2 cups heavy cream
- 1/2 cup peanut butter melted and slightly cooled
- 14 oz sweetened condensed milk 1 can
- 1/3 cup cocoa powder
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 cup semi sweet chocolate chopped into chunks
Instructions
Peanut Butter Cookie Dough
- Mix peanut butter and sugars in a small bowl.
- Add flour, salt, vanilla, and milk until you get a pliable cookie dough consistency.
- Roll cookie dough into marble sized balls and set aside.
Chocolate Peanut Butter Ice Cream
- To make the ice cream, beat cream until firm peaks.
- In a separate bowl, combine peanut butter, sweetened condensed milk, cocoa powder, vanilla, and salt until smooth.
- Fold in whipped cream.
- Fold in the buckeye cookie dough balls and chopped chocolate.
- Transfer mixture to a loaf pan. Cover and freeze for at least 6 hours or overnight.
