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!
Begin by making the 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.
Combine peanut butter, sweetened condensed milk, cocoa powder, vanilla, and salt until smooth.
Fold in whipped cream.
Fold in the peanut butter 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.