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Creamy, rich peanut butter ice cream, studded with pecans and dark chocolate chips, makes the perfect dessert. Even better? This No Churn Peanut Butter Pecan Chip Ice Cream requires no ice cream maker, so anyone can make this at home! Makes 12 servings.
Lady A is teething.
She’s such a trooper and is powering through… but we’ve had some late nights recently. Which means I haven’t had much time to think about anything other than baby business.
So while she naps, I’m writing this post because I want to share it with y’all before October hits.
I’ve got big plans for us for the month of October, but before we dive into that, I think we could all use some ice cream.
In fact, I think my daughter could use some ice cream to soothe her gums. Unfortunately for her, we’ve yet to introduce her to peanut butter. Or chocolate. Or pecans. Or dairy products. Or sugar. So this might not go over so well.
However, I’m also fairly positive the soothing qualities of this dessert would be outweighed by the tummyache she’d get after consuming it.
So our sweet Lady A shall stick to her teething icy toys while we enjoy this ice cream.
What tools do I need to make No Churn Peanut Butter Pecan Chip Ice Cream?
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How do I make this flavor-packed no churn ice cream?
Whip the heavy whipping cream.
In a large bowl, pour in the cream.
Use a hand or stand mixer to whip the cream. Start out slowly, as you don’t want it to splatter, then increase the speed.
You’ll want to beat it until stiff peaks form. This means that when you stop beating the cream and remove the beaters, the whipped cream will stand up on its own from where the beaters were removed.
Mix in the rest of the ingredients, and make the ice cream.
In another bowl, combine the sweetened condensed milk and the peanut butter. Stir until smooth.
Using a rubber spatula, gently fold the sweetened condensed milk mixture into the whipped cream.
Freeze the ice cream.
Pour the ingredients into a loaf pan, and freeze for 1 ½ hours.
After this time period, remove the loaf pan from the freezer, and fold in the chocolate and pecans.
Place the pan back in the freezer, and freeze for a few more hours or overnight.
When the ice cream is frozen solid, scoop with a warm ice cream scooper, and enjoy in a bowl or a cone with additional toasted pecans or chocolate chips on top.
Frequently Asked Questions
Why is this called no churn ice cream?
The beauty of an ice cream like this is it does NOT require an ice cream maker! You’ll make whipped cream, then add the evaporated milk, along with the other toppings.
I learned about no churn ice creams from Beth and Madison during Ice Cream Sundae Week earlier this summer, and it’s BRILLIANT, so I had to try my hand at it before it got too cold for me to truly enjoy all the ice cream goodness.
This recipe requires little hands on time. It freezes up well. You can add whatever ingredients you’d like. And the final result is dreamy!
How do I know when stiff peaks have formed?
As you beat the cream with your stand or hand mixers, watch the consistency of it.
As it starts to thicken up, turn off the hand mixer, and lift the beaters out of it.
When you’ve reached the soft peak stage, the cream will gently fold over itself as you lift the beaters up. When you’ve reached the stiff peak stage, they will stand on their own as you lift the beaters up.
What are some other easy ice cream/frozen treats for the summer?
- No Churn Guinness Brownie Ice Cream
- Blue Moon Ice Cream
- Roasted Strawberry Cheesecake Popsicles
- Chocolate Guinness Milkshakes with Irish Whiskey Cream
- Patriotic Paleo Popsicles
- Pineapple Blackberry Ice Cream Parfaits
Sound like something you want to try?
Scroll down to learn how I made this No Churn Peanut Butter Pecan Chip Ice Cream…
Creamy, rich peanut butter ice cream, studded with pecans and dark chocolate chips, makes the perfect dessert. Even better? This No Churn Peanut Butter Pecan Chip Ice Cream requires no ice cream maker, so anyone can make this at home!
- 2 cups heavy whipping cream
- 14 oz. sweetened condensed milk
- ½ cup peanut butter, smooth
- ½ cup dark chocolate chips, chopped
- ½ cup pecans, chopped
- In a large bowl, pour in the heavy whipping cream.
- Using a hand (or stand) mixer, whip the cream slowly at first, then increase the speed until stiff peaks form.
- In another bowl, combine the sweetened condensed milk with the peanut butter, stirring until smooth.
- Fold the sweetened condensed milk/peanut butter into the whipped cream.
- Freeze in a loaf pan for 1 ½ hours. Remove from the freezer and fold in the chocolate and pecans.
- Place the loaf pan back in the freezer, freezing for at least a few more hours or overnight.
- Scoop with a warm ice cream scooper, and serve immediately with more pecans and chocolate!
How do I know when stiff peaks have formed? As you beat the cream, watch the consistency of it. As it starts to thicken up, turn off the hand mixer, and lift the beaters out of it. When you've reached the soft peak stage, the cream will gently fold over itself as you lift the beaters up. When you've reached the stiff peak stage, they will stand on their own as you lift the beaters up.
- Duralex Glass Bowl Set
- KitchenAid 7-Speed Digital Hand Mixer
- Le Creuset Revolution Large Silicone Spatula
- USA Pan Loaf Pan (8.5" x 4.5" x 3")
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Amount Per Serving:Calories: 409 Total Fat: 29g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 61mg Sodium: 120mg Carbohydrates: 33g Fiber: 2g Sugar: 30g Protein: 8g
Have you ever made no churn ice cream?
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