By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 16
258 cal · 45 min
No Churn Chocolate Peanut Butter Cup Ice Cream
Recipe GLPR5b8ca687760aab
This decadent no-churn ice cream combines fluffy whipped cream with rich chocolate and creamy peanut butter for an indulgent frozen treat. Layers of chocolate mousse are swirled with melted peanut butter and topped with crunchy mini peanut butter cup pieces, creating a restaurant-quality dessert that requires no ice cream maker.
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Ingredients
2 cups Heavy whipping cream
14 oz Sweetened condensed milk
½ cup Unsweetened cocoa powder, sifted
½ cup Peanut butter, melted
50 Mini peanut butter cups, halved
Directions
Using a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form, approximately 3 to 4 minutes. Set aside.
In a separate large bowl, whisk together the sweetened condensed milk and sifted cocoa powder until fully combined and smooth.
Gently fold the whipped cream into the chocolate mixture in two additions, being careful to preserve the airy texture. Fold until no white streaks remain.
Fold in most of the halved peanut butter cups (reserving approximately 1 tablespoon for garnish), distributing them evenly throughout the chocolate mixture.
Pour one-third of the chocolate mixture into a 2-quart freezer-safe container, smoothing the surface.
Drizzle one-third of the melted peanut butter over the chocolate layer in thin lines.
Add the second third of the chocolate mixture, spreading gently to even out the layer.
Drizzle another one-third of the melted peanut butter over this middle layer in thin lines.
Top with the remaining chocolate mixture, spreading to the edges of the container.
Drizzle the final one-third of the melted peanut butter across the surface and use a thin knife or skewer to gently swirl the peanut butter into the chocolate, creating a marbled effect.
Garnish the top with the reserved halved peanut butter cups.
Cover the container and freeze for at least 6 hours, or preferably overnight, until the ice cream is firm. Store in the freezer for up to 2 weeks.
Comments
All five ingredients are staples at every major Charlotte chain—heavy cream and condensed milk at Kroger or Harris Teeter, cocoa powder and peanut butter in any aisle, peanut butter cups at checkout—so you'll never make a special trip. The 45-minute time is honest if misleading: it's mixing time, not active time, though you're actually hands-on for about ten minutes and then the freezer does the work. Cost per serving lands around $0.80–$1.00 thanks to condensed milk and bulk peanut butter doing the heavy lifting instead of cream alone. This reheats poorly as ice cream, so it's a same-night dessert, and the texture suffers if left unfrozen more than an hour, but the recipe feeds a crowd easily and requires zero skill or vigilance.
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