Malted Chocolate Peanut Butter No Churn Ice Cream

I talk about shortcuts in home cooking all the time, I’m the first to admit, that we all need them. And while such shortcuts would not be permitted in a professional kitchen, in your kitchen, it’s a different story. This malted chocolate peanut butter no-churn ice cream is one of those shortcuts, and if you ask me, a worthy one.

My fondness for malted anything is something I mentioned before, so including it in this tasty ice cream seemed like a logical way to give this fun summer flavor a bit more character. And the peanut butter swirled adds subtle richness. The result is ice cream with a lightly, silky, airy texture, that’s a touch less sweet than regular ice cream and has great flavor.

Homemade ice cream is something I love to experiment with in the summer, if you have an ice cream maker, the task of doing so is almost effortless. All you truly need is patience for the chill time both before and after which can feel a bit endless. If you’ve never made homemade ice cream before, what you should know is that it requires making a cooked custard base which can require some practice. The base itself can differ in the egg, milk, and cream ratio, yielding very different types of frozen desserts with each.

With no churn ice cream not only do you not need an ice cream maker, you don’t need to make a cooked custard either. In this malted chocolate peanut butter ice cream recipe all you need to make it is a kitchen mixer. Instead of churning, you are whipping. The whipping increases the volume of the ice cream base with a light, airy texture that I adore.

What’s In No-Churn Ice Cream?

Martha Stewart may be the one most popularly credited for this style of recipe, but like many family favorites, the beauty is in how you make it your own. This type of homemade no-churn ice cream only requires four simple ingredients:

• Heavy whipping cream
• Sweetened condensed milk
• Vanilla extract
• Mix-ins of your choice

Freezing, Storage + Serving No Churn Ice Cream

Once you’ve made your base, you’ll need containers for freezing it. I use an 8×5-inch bread loaf pan because it will freeze faster and better than a glass pan. If you will be making ice cream often, consider investing in an insulated ice cream tub or container, or, if you’re enjoying homemade ice cream, consider purchasing paper pint ice cream, containers with lids. 

To serve, allow the ice cream to sit out for a few minutes at room temperature. Wet an ice cream scoop and spoon into serving dishes or cones.

Note: this style of ice cream will melt a little quicker than usual custard-based ice creams, so don’t let it sit too long before enjoying it!

How Long Does Homemade Ice Cream Last?

This homemade no-churn ice cream will last for months in the freezer. Keep the container tightly sealed to ward off freezer burn. But I’m willing to bet, it won’t last that long, at least it doesn’t in my house!