Last Updated on 19 April, 2026 by Elby | The Tasteful Pantry
I have to be honest, chocolate peanut butter ice cream is not for the fainthearted! It is what I imagine frozen, creamy Reeses Pieces would taste like…. and trust me, every calorie is worth it!! I think this is possibly my all time favourite ice cream and it is so good you can serve it for Mother’s Day, Christmas, Easter and any other special occasion!
Other Easy No Bake Desserts
Ingredients for the Homemade Chocolate Ice Cream Recipe
Let me start by saying I only recommend ingredients and products if I truly believe in them. And in this recipe, I definitely recommend using Mayver’s Dark Roasted Peanut Butter (crunchy). It provides a nice saltiness to balance the richness of Nutella and cream, but doesn’t add to the sweetness.
How to Make Chocolate Peanut Butter Ice Cream
- If your ice cream machine uses a freezer bowl, make sure it’s fully frozen before you begin; many need around 24 hours in the freezer. Place a metal bowl in the freezer before you start making the ice cream so it’s well chilled.
- Add the milk, sugar and vanilla to a medium bowl and use a handheld mixer or a whisk to beat until the sugar has completely dissolved.
- Whisk in the cream, then immediately pour the mixture into the ice cream machine bowl. Turn the machine on and churn for about 5 minutes.
- While the mixture is still churning, add the Nutella, peanut butter and chopped chocolate. If they’re firm, microwave the Nutella and peanut butter each for 10–20 seconds so they’re just soft enough to pour in a thick ribbon. Use a spatula to help distribute the Nutella and peanut butter, breaking them up slightly as they mix through.
- Continue churning for a further 15 minutes, or until the ice cream reaches a soft serve consistency.
- Quickly transfer the ice cream to the chilled metal bowl and return it to the freezer for around 3–4 hours to set.
- Once fully frozen, let the ice cream sit out of the freezer for about 5 minutes before scooping so it softens just enough to serve.
Chocolate Peanut Butter Ice Cream FAQs
Can I make chocolate peanut butter ice cream without an ice cream maker?
You can, but you’ll need to change it up a little. It works best if you whip the cream; whisk all the other ingredients in a separate bowl; fold the cream into the other ingredients then freeze until firm.
What type of peanut butter works best?
Both smooth and crunchy work well, depending on the texture you prefer. Check out my post and recipe tip for my favourite.
How long does homemade ice cream last in the freezer?
Haha… well that depends on the household – ours, 2 days if we’re lucky. But it can last a couple of weeks. Much longer and it can go a little icy.
Feedback and More: Have you tried the chocolate peanut butter ice cream recipe? Let me know how it was by leaving a star rating ⭐⭐⭐⭐⭐ or comment below. Cheers, Elby!
If you enjoyed this recipe, try my Nutella biscuits or some of my other no bake desserts.
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Chocolate Peanut Butter Ice Cream
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 500 ml milk - full cream
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 180 ml cream - thickened
- 300 grams Nutella - approx. ⅔ cup
- 180 grams crunchy peanut butter - approx. ¾ cup (see notes)
- 50 grams milk chocolate - chopped, or dark
Instructions
- Make sure you have your freezer bowl frozen if your machine requires it – they will often require freezing for 24 hours before use.Place a metal bowl in the freezer.
- Use a handheld mixer or vigorously whisk the milk, sugar and vanilla in a medium bowl until the sugar has dissolved.
- Whisk in the cream and immediately pour into the ice cream machine bowl. Turn the machine on and let it churn for 5 minutes.
- While the mix is churning, pour in the Nutella, peanut butter and chopped chocolate – if the Nutella and peanut butter are firm, microwave each for 10-20 seconds. They should be just soft enough to scrape into the mix in a thick ribbon. Use a spatula to help mix the Nutella and peanut butter in, breaking it up a little. Churn for a further 15 minutes or until the mix is a soft serve consistency.
- Pour the mix into the metal bowl and return to the freezer for approximately 3-4 hours to set.Once the ice cream is fully frozen it will be too hard to scoop straight from the freezer. Let it sit out of the freezer for about 5 minutes before scooping so it softens just enough to serve.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
This is so good. Best ice cream I’ve had!