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No Churn Chocolate Peanut Butter Cup Ice Cream

Servings 16 servings


  • 2 cups (1 pint) heavy whipping cream
  • 1 (14oz) can sweetened condensed milk (I used fat free)
  • 1/2 cup cocoa powder, sifted
  • 50 mini peanut butter cups, halved (about 1 cup)
  • 1/2 cup peanut butter, melted and cooled slightly (about 15 to 20 seconds in the microwave)


  • In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks, about 3½ minutes on high speed.
  • In a separate large bowl, combine the sweetened condensed milk and sifted cocoa powder. Fold the whipped cream into the chocolate mixture until no white streaks appear.
  • Gently fold in most of the halved peanut butter cups, saving a few for the top, for looks.
  • Using a 2 quart container, pour ⅓ of the chocolate mixture. Drizzle with the melted peanut butter. Pour another ⅓ of the chocolate mixture; drizzle with peanut butter. Pour the last ⅓ of the chocolate mixture. Drizzle with peanut butter, and swirl with a knife. Top with remaining halved peanut butter cups.
  • Freeze 6 hours or until firm; freezing overnight is good. Store in the freezer.


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