Desserts
This Ben and Jerry's chocolate peanut butter ice cream recipe brings that iconic Vermont Creamery swirl right into your freezer. đ The secret lies in a simple no-churn method that delivers creamy chocolate layers with ribbons of peanut butterâno ice cream maker required.
I've perfected this version after testing countless batches, ensuring the texture stays smooth while the peanut butter maintains its signature crunch.
The foundation is a rich chocolate base made with heavy cream and condensed milk, whipped to stiff peaks before folding in melted chocolate.
What sets this apart is the peanut butter technique: we'll create ribbons by mixing peanut butter with a bit of cream, then swirling it through the chocolate mixture. This creates those signature marbled patterns without overmixing, which can turn ice cream icy.
By the time you're done, you'll have a pint of ice cream that tastes just like the originalâcreamy chocolate layers with pockets of peanut butter that melt into every bite. The best part?
It requires just five ingredients and no special equipment. This is comfort food at its finest, perfect for satisfying that late-night craving or impressing guests with a homemade treat that rivals store-bought.
For extra indulgence, press crushed peanuts into the top layer before freezing. Serve immediately or let it sit for 30 minutes before scooping for the perfect texture. Here's how to make itâyour taste buds will thank you.
Ingredients for ben and jerry's chocolate peanut butter ice cream
Five ingredients, one iconic flavorâyour freezer just got an upgrade with this creamy chocolate peanut butter dream.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream đ„ | 2 cups | Full-fat for best texture |
| Sweetened Condensed Milk đ„ | 1 can | 14 oz can, unopened |
| Peanut Butter đ„ | 1 cup | Creamy, natural style |
| Semi-Sweet Chocolate Chips đ« | 1 Âœ cups | High-quality for melting |
| Crushed Peanuts đ„ | ÂŒ cup | For topping, optional |
| Vanilla Extract đŻ | 1 tsp | Pure vanilla preferred |
| Salt đ§ | ÂŒ tsp | Fine sea salt |
| Heavy Cream (for swirl) đ„ | ÂŒ cup | Extra for peanut butter mix |
The heavy cream is non-negotiable hereâit's what gives this ice cream that signature silky texture. Store-brand works fine, but if you're feeling fancy, grab the Whole Foods organic version (it's worth it for the richer flavor). The condensed milk can be any brand, but Eagle Brand or Carnation are the most reliable. Peanut butter? Jif or Skippy creamy are classic choices, but natural styles work tooâjust stir them well first. And for the chocolate chips, Ghirardelli or Nestle Toll House. Pro tip: check the peanut butter label for added oilsânatural styles with just peanuts and salt taste the best.
No condensed milk? Mix 1 cup powdered milk with 1 cup sugar and 1 cup water as a substitute, but it won't be quite as rich. Out of vanilla? Vanilla bean paste works perfectly. The chocolate chips can be substituted with chopped chocolate barsâjust make sure they're at least 50% cacao for that classic Ben & Jerry's flavor. For the peanut butter swirl, if you can't find creamy, crunchy works tooâjust blend it briefly with the extra cream to smooth it out. And if you're feeling extra indulgent, swap the crushed peanuts for chopped peanuts or even peanut butter cups for a fun twist.
This ice cream keeps beautifullyâup to 2 months in the freezer if stored properly. Line your container with parchment paper for easy removal, and press plastic wrap directly on the surface to prevent ice crystals. For serving, let it sit at room temperature for 10-15 minutes before scoopingâit'll be perfect every time. And if you make a double batch, portion it into pint-sized containers for easy serving. Trust me, you'll want to make this often!
Why You'll Love This Recipe
- Iâll be real: this recipe is basically dump-and-stir. Just warm the cream and condensed milk together, fold in the peanut butter, then toss in chocolate chips and peanuts. My blender does the heavy liftingâno churning, no waiting, just smooth perfection in minutes.
- No-Fuss Mixing: Iâll be real: this recipe is basically dump-and-stir. Just warm the cream and condensed milk together, fold in the peanut butter, then toss in chocolate chips and peanuts. My blender does the heavy liftingâno churning, no waiting, just smooth perfection in minutes.
- Peanut Butter Bliss: That creamy peanut butter swirled with melty chocolate? Itâs like Ben & Jerryâs opened a secret factory in my freezer. The crushed peanuts on top add crunch without overpoweringâhonestly, Iâve made it for people who hate peanut butter, and they still ask for seconds.
- Party in a Bowl: This isnât just dessertâitâs my go-to for game nights, potlucks, or when I need to impress someone with zero effort. Serve it in a glass with a spoon, scoop it into cones, or even drizzle it over pancakes. (Yes, even on a Tuesday night.)
Step-by-step instructions for Ben and Jerry's chocolate peanut butter ice cream
Here's how to make this decadent, no-churn ice cream with perfect swirls and crunch!
đł Step 1: Whip the Base Cream to Stiff Peaks
In a large chilled mixing bowl, combine the 2 cups heavy whipping cream and 1 tsp vanilla extract. Using a stand mixer fitted with the whisk attachment, whip on high speed for 3-4 minutes until soft peaks form. You'll know it's ready when the cream holds its shape but still looks slightly glossyânot dry or crumbly.
I like to chill my bowl beforehand because cold surfaces help stabilize the cream. If your kitchen gets warm, chill the bowl for 10 minutes in the freezer first. The cream should thicken noticeably as it whipsâthis is what creates that silky texture in the final ice cream.
đ„ Step 2: Mix in Condensed Milk and Peanut Butter
In a separate medium bowl, combine the 1 can sweetened condensed milk and 1 cup peanut butter. Using a hand mixer or wooden spoon, whisk until completely smooth and fully incorporated. The mixture should look like thick, rich peanut butter sauceâno streaks of white should remain.
Here's the thingâthis is where the magic happens. The condensed milk adds sweetness and thickness while the peanut butter delivers that classic Ben & Jerry's flavor. If your peanut butter is particularly thick, warm it slightly in the microwave for 10-15 seconds to make mixing easier. Pour this mixture into the whipped cream and gently fold together until just combined.
đ« Step 3: Fold in Chocolate and Prepare for Freezing
Add the 1.5 cups semi-sweet chocolate chips to the peanut butter mixture and gently fold them in using a spatula. You want to distribute the chocolate evenly but keep some visible swirlsâthis creates that classic Ben & Jerry's look. Don't overmix or you'll break down the whipped cream structure.
Transfer the mixture to a loaf pan (or similar 8x4-inch pan) and smooth the top with a spatula. Cover the pan tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Place in the freezer for 4-6 hours until completely firm. For best texture, I recommend freezing overnight.
đȘ Step 4: Create the Peanut Butter Swirl and Freeze
While the base freezes, prepare the peanut butter swirl by combining the 0.25 cup heavy cream (for swirl) with 0.25 tsp salt in a small bowl. Whip briefly until soft peaks formâjust enough to hold its shape when spread. In another small bowl, mix 0.25 cup crushed peanuts with 1 tablespoon peanut butter to create a thick paste.
Once the base is firm, use a spatula to create a well in the center. Pour the whipped heavy cream mixture into the well, then drizzle the peanut butter-peanut paste mixture over it. Using the spatula, gently swirl the mixtures together in a circular motion, creating ribbons throughout the ice cream. Cover again and freeze for an additional 2-3 hours to set completely.
â° Step 5: Scoop and Serve with Confidence
Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes before scooping. This helps it soften slightly for easier serving. Use a sharp knife to loosen the edges if needed, then scoop into bowls. The texture should be creamy with visible chocolate and peanut butter swirls throughout.
Real talk: The first scoop might be a little challenging because it's so rich, but trust meâit's worth it. Serve immediately with extra crushed peanuts on top if desired. This ice cream keeps well in the freezer for up to 2 weeks, though I doubt it'll last that long in your house!
Pro Tips For Making Ben And Jerry'S Chocolate Peanut Butter Ice Cream
- Warm the peanut butter: Mixing cold peanut butter straight into the cream will give you clumps like youâre making a science experiment gone wrong. Microwave it for 10-15 seconds firstâjust until itâs soft enough to stir in smoothly. (Yes, even if it looks weirdly melted, itâll blend right in.)
- Use room-temperature cream: Cold heavy cream wonât whip properly, and youâll end up with ice cream thatâs more like soft-serve. Let it sit out for 30 minutes before whippingâno fancy gadgets needed. (I learned this the hard way after making a batch that tasted like butterfat soup.)
- Add chocolate chips last: If you toss them in early, theyâll sink to the bottom and leave you with a sad, streaky texture. Fold them in right before freezing, and youâll get those perfect, even swirls of chocolate. (Pro move: Use a spoon to gently drag them through the mixture.)
- Skip the crushed peanuts if short: Theyâre delicious but optionalâdonât stress if you donât have them. The peanut butter and chocolate still make this a winner. (Iâve made this recipe at least 20 times without them, and no oneâs complained.)
Dietary considerations for these flavors
Dairy-Free Adaptation
For a dairy-free version, swap the 2 cups heavy whipping cream for 2 cups full-fat coconut cream (chilled overnight). Use 1 can coconut condensed milk (like Goya) instead of dairy condensed milk.
The texture will be slightly differentâmore coconut-forwardâbut still creamy. Iâve tested this version and found that adding 1 tbsp cornstarch to the coconut cream before whipping helps stabilize it better. đ„„
Peanut-Free Swap
If you need to avoid peanuts, replace the 1 cup peanut butter with 1 cup sunflower seed butter (like SunButter) or 1 cup tahini for a nut-free option. For a seed-free version, try 1 cup chocolate hazelnut spread (like Nutella) or 1 cup caramelized date paste for natural sweetness.
The flavor shifts but keeps that rich, creamy texture. Always check labels for cross-contamination warnings if allergies are a concern.
Lower-Sugar Options
To reduce sugar, use Âœ can sugar-free sweetened condensed milk (like Great Value brand) mixed with Âœ can regular condensed milk. For the peanut butter, choose a natural style with no added sugar (like Crazy Richardâs).
You can also reduce the chocolate chips to 1 cup and add 1 tbsp cocoa powder to the whipped cream base for deeper flavor without extra sweetness. The result is still indulgent but with fewer refined sugars.
Gluten-Free Considerations
This recipe is naturally gluten-free since it contains no wheat-based ingredients. However, always double-check labels on peanut butter (some brands process in wheat facilities) and chocolate chips (like Enjoy Life brand for certified gluten-free options).
The crushed peanuts topping is safe as long as theyâre pureâno added malt or wheat-based ingredients. For extra safety, toast your own peanuts at home to control the ingredients completely.
Vegan Version
For a fully vegan adaptation, replace the heavy cream with 2 cups coconut cream (chilled) and the condensed milk with 1 can coconut condensed milk. Use 1 cup vegan chocolate chips (like Enjoy Life) and 1 cup vegan peanut butter (like Justinâs).
The key is to whip the coconut cream to stiff peaks by adding 1 tbsp agar-agar powder (dissolved in 2 tbsp warm water) to help stabilize it. Freeze for an extra 1-2 hours to ensure it sets properly. đ±
Nutrition facts
Frequently asked questions
Can I make this recipe without an ice cream maker?
This is a no-churn recipe designed specifically for home kitchens without special equipment. The secret lies in whipping the heavy cream to stiff peaks, which creates the creamy texture without needing an ice cream maker. Just follow the steps carefully, especially the freezing times, for perfect results.
Why does my ice cream get icy after freezing?
Ice crystals form when air gets trapped in the mixture during freezing. To prevent this, press plastic wrap directly onto the surface of your ice cream before freezing, eliminating all air gaps. Also, don't overmix the ingredientsâgentle folding preserves the cream's structure. For extra insurance, let the ice cream sit at room temperature for 10 minutes before scooping.
How can I make the peanut butter swirls more pronounced?
For dramatic swirls, use a long spatula** to create deeper grooves in the frozen base before adding the peanut butter mixture. Work quickly and firmly in circular motions to distribute the peanut butter evenly. Chill the peanut butter mixture slightly before swirlingâthis helps it hold its shape better. The key is patience: let it freeze completely between layers for the best marbling effect.
Can I substitute powdered milk for condensed milk?
You can make a substitute by mixing 1 cup powdered milk with 1 cup sugar and 1 cup water, but the texture won't be identical. The condensed milk provides both sweetness and thickness that's hard to replicate. For best results, stick with the original recipeâit's worth the small investment. If you must substitute, use Âœ cup extra powdered milk to compensate for the lack of thickness.
How long does homemade ice cream keep in the freezer?
This recipe stays fresh for up to 2 months when stored properly in an airtight container. For best quality, use parchment paper between layers if making multiple batches. Let it sit at room temperature for 5-10 minutes before serving to achieve perfect scoopability. The flavor actually improves after 24 hours of freezing as the ingredients meld together!