Creamy, rich peanut butter ice cream studded with pecans and dark chocolate chips is the perfect homemade dessert. Best of all, this no-churn peanut butter pecan chip ice cream requires no ice cream maker, so anyone can make it at home. Makes about 12 servings.
My little one is teething, so evenings have been full of late nights and baby care. While I joked that ice cream might soothe those sore gums, she hasn’t been introduced to peanut butter, chocolate, nuts, dairy or sugar yet—so this treat will be strictly for the grown-ups.
Why we love this peanut butter ice cream recipe
This was the first no-churn ice cream I ever made, and it converted me. It’s incredibly simple: the most demanding part is patience while it freezes. If you don’t own an ice cream machine but want real homemade ice cream, this recipe is ideal. The peanut butter, dark chocolate and pecan combination is classic and delicious.
Tools and ingredients
- Loaf pan (8.5″ x 4.5″ x 3″ or similar)
- Hand mixer or stand mixer
- Large mixing bowls and a rubber spatula
- Plastic wrap
- Ice cream scooper and serving bowls or cones
Key ingredients:
- Heavy whipping cream — not half-and-half or milk; you need full-fat cream to whip properly.
- Sweetened condensed milk — provides sweetness and body.
- Smooth peanut butter — use your favorite brand; natural or unsweetened works well.
- Dark chocolate chips — chopped; milk or bittersweet also work if preferred.
- Pecans — chopped; substitute other nuts or omit if desired.
How to make no-churn peanut butter ice cream
Because this is a no-churn recipe, there’s no ice cream machine required. Follow these simple steps for creamy, scoopable ice cream.
Make the whipped cream
Chill your mixing bowl and beaters if possible. Pour the cold heavy whipping cream into a large bowl. Using a hand or stand mixer, beat the cream starting on low to avoid splatter, then increase speed as it thickens. Whip until stiff peaks form — when the beaters are lifted, the cream should hold its shape.
Combine the base
In a separate bowl, stir together the sweetened condensed milk and peanut butter until smooth. Gently fold that mixture into the whipped cream with a rubber spatula, taking care not to deflate the whipped cream. Pour the blended mixture into the loaf pan and press plastic wrap directly onto the surface to prevent freezer burn.
Freeze and add mix-ins
Freeze the pan for about 1½ hours. Remove it briefly and fold in chopped dark chocolate chips and pecans, reserving a few to sprinkle on top. Cover again with plastic wrap and return to the freezer for another 3–4 hours or preferably overnight to ensure the ice cream is fully set.
When frozen solid and ready to serve, warm an ice cream scooper in hot water, scoop, and serve in cones or bowls with extra chopped pecans or chocolate chips if you like.
Erin’s easy entertaining tips
- Make it a day ahead. Preparing the ice cream the day before gives it time to set and reduces stress on the day of your event.
- Double the recipe. For larger gatherings, make two pans so there’s plenty to go around.
- Offer cones and bowls. Let guests choose their preferred way to enjoy the ice cream, and set out extra toppings like toasted pecans and chocolate chips.
Frequently asked questions
“No-churn” means you don’t need an ice cream maker. The whipped cream provides the air and structure, while sweetened condensed milk adds sweetness and body. Mix-ins can be folded in before freezing.
As you whip, the cream will thicken and the bubbles will shrink. For soft peaks the cream will fold over gently; for stiff peaks it will stand upright when you lift the beaters.
This recipe needs at least four hours of freezing time, but overnight is best to ensure it’s thoroughly set and scoopable.
Quick tips for best results
- Use the right ingredients. Full-fat heavy whipping cream is essential for proper texture.
- Allow enough freeze time. Don’t rush the freezing — patience yields the best scoopable texture.
- Simple substitutions. Swap dark chocolate for milk or bittersweet chips, and replace pecans with any nut you prefer, or omit them.
- Storage. Keep the ice cream in the loaf pan wrapped tightly with plastic wrap or transfer to a freezer-safe container for longer storage.
If you’re ready to try it, here’s the recipe summary and instructions:
No Churn Peanut Butter Pecan Chip Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1/2 cup smooth peanut butter
- 1/2 cup dark chocolate chips, chopped
- 1/2 cup pecans, chopped
Instructions
- Pour the cold heavy whipping cream into a large bowl.
- Using a hand or stand mixer, whip the cream starting slowly then increase speed until stiff peaks form.
- In another bowl, combine the sweetened condensed milk with the peanut butter until smooth.
- Gently fold the peanut butter mixture into the whipped cream with a rubber spatula, taking care not to deflate it.
- Pour the mixture into a loaf pan, press plastic wrap directly onto the surface, and freeze for 1½ hours.
- Remove from the freezer, fold in the chopped chocolate and pecans, sprinkle some on top, cover again, and return to the freezer.
- Freeze an additional 3–4 hours or overnight. When ready to serve, scoop with a warm scooper and top with extra pecans or chocolate if desired.
Notes
Stiff peaks: Stop the mixer and lift the beaters; stiff peaks will stand straight up. For softer peaks, the cream will gently fold over.
Substitutions: Milk or bittersweet chocolate chips work well, and you can swap pecans for another nut or omit them entirely.