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This recipe for Peanut Butter Fudge Ripple No-Churn Ice Cream is so easy to make you can whip it up in about 15 minutes. You’ll need at least 6 to 8 hours to freeze the ice cream, but as you know, good things come to those who wait.
Chocolate, peanut butter and ice cream lovers, this scoop is for you!
I’ve been messing around with this recipe for Peanut Butter Fudge Ripple No-Churn Ice Cream all summer, tweaking a little here and there. I can’t remember how many times I’ve made it, but each and every batch has been perfectly delicious.
I finally had to stop because all I want to do is eat it all day, and because the recipe is finally perfect!
How to make ice cream without an ice cream maker
I’m not sure who came up with the idea for this simple method of making no-churn ice cream. The basic recipe is really quite brilliant. It’s also a fun and easy way to enjoy a frozen treat in a fraction of the time it takes to prepare custards.
Ice cream makers churn the milky mixtures freezing it slowly while incorporating plenty of air. This process helps prevent ice crystals from forming and allows the mixture to freeze into a soft, scoopable treat instead of a solid block of ice.
No-churn ice cream is made by whipping cold heavy cream into pillowy, soft peaks. Whipping the cream in a blender or mixer mimics the churning motion of the ice cream maker. The airy whipped cream is gently blended with sweetened condensed milk and other flavorings before being frozen.
I adore this easy process, the silky texture and all the wonderful flavor combinations of no-churn ice cream. But I don’t think I’ll ever stop making ice cream recipes that are cooked on the stove top, then chilled and churned in an electric ice cream maker.
Homemade ice cream is an amazing treat and the flavor combinations are endless.
You only need a few ingredients to make this luscious frozen treat:
- heavy cream, or heavy whipping cream
- sweetened condensed milk
- smooth peanut butter
- vanilla extract
- prepared chocolate sauce
- chopped peanuts
How to make our Peanut Butter Fudge Ripple No-Churn Ice Cream
- Start by placing a loaf pan in the freezer to chill while preparing the mixture.
- Next combine the sweetened condensed milk, peanut butter, milk and vanilla.
- Beat the whipping cream until stiff peaks form.
- Gently fold the peanut butter mixture into the whipped cream.
- Dollop 1/3 of the peanut butter mixture into the frozen loaf pan. Top with chocolate sauce and chopped peanuts. Repeat with two more layers.
- Finally, freeze for 6 to 8 hours then serve!
Don’t be shy about add-ins.
Create whatever flavor combination your little heart desires!
Whip up a batch of plain vanilla no-churn ice cream with 2 cups heavy cream, a teaspoon of vanilla and a can of sweetened condensed milk. This basic no-churn ice cream is a blank canvas just waiting for your creativity:
- Try swirling in a little caramel sauce and sea salt for a memorable No-Churn Ice Cream with Salted Caramel.
- If you love fresh berries and fruit, add a swirl or two of our easy fresh or frozen 5-minute berry sauce.
- Dollop spoonfuls of lemon curd into the pan alternating with scoops of the ice cream mixture. Swirl and freeze!
- Add fresh key lime juice into the base and layer the finished ice cream with crushed graham crackers for a frozen bowl of key lime pie.
- Finally, try a simple banana walnut chocolate chunk ice cream, iconic chocolate chip, strawberry made with jam swirls, or peach cobbler loaded with crushed cookies and fresh peach chunks.
What is the best chocolate sauce to use for a ripple of fudge?
As long as the chocolate sauce is freezable, it will be perfect swirled throughout this no-churn peanut butter ice cream.
Our homemade chocolate fudge sauce is a great add-in for this ice cream. For a store-bought chocolate sauce try our favorite Stonewall Kitchen’s Bittersweet Chocolate Sauce.
Make sure your chocolate fudge sauce is room temperature before layering in the ice cream. Warm sauce will melt the mixture and ruin the structure of the ice cream. Room temperature is perfect for store-bought or homemade.
If your fudge sauce is too thick to drizzle, thin it with a little whipping cream. It’s all good!
Thanks for PINNING!
Peanut Butter Fudge Ripple No-Churn Ice Cream
- 1 (14oz) can sweetened condensed milk
- ¼ cup whole milk (2oz or 55g)
- ½ cup smooth peanut butter (4oz or 110g)
- 1 teaspoon vanilla extract
- 2 cups heavy cream, or heavy whipping cream (16oz)
- ½ cup salted peanuts, chopped
- 1 cup thick chocolate sauce, room temperature
- Place a large loaf pan in the freezer while preparing the ice cream mixture. A cold pan helps the ice cream freeze more quickly.
- In a medium bowl combine the sweetened condensed milk, whole milk, peanut butter and vanilla. Whisk until blended.
- Pour the cream in a large chilled bowl. Using an electric mixer beat the cream on low until it starts to thicken. Increase the speed to high and beat until stiff (not dry) peaks form.
- Gently fold the peanut butter mixture into the whipped cream until combined. Don’t overmix or you may deflate the whipped cream.
- Dollop ⅓ of the ice cream mixture into the frozen loaf pan. Drizzle ⅓ of the chocolate sauce over the ice cream, then sprinkle ⅓ of the chopped peanuts over the chocolate sauce.
- Repeat with ½ of the remaining ice cream mixture, chocolate sauce and peanuts. Top with the remaining peanut butter ice cream and chocolate sauce. Gently swirl the ice cream with a table knife or skewer. Sprinkle the remaining peanuts on top. Freeze until set making sure the pan is level. Once frozen, cover in plastic wrap to seal. Ice cream will be firm in about 6 hours.
- Serve topped with additional chocolate sauce and / or chopped peanuts, if desired.
- Freeze your bowl and beaters before whipping the cream for big pillowy soft whipped cream.
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