Guy, I don’t mean to be dramatic, but this chocolate peanut crunch ice cream recipe is the best on the internet.

If you’re a fan of this classic combo, my ice Cream is about to become your new favorite.

Best of all, you do not need an ice cream maker.

What Is Chocolate Peanut Crunch Ice Cream?

You have guessed it: Chocolate peanut crunch ice cream has rich chocolate ice cream as the base, with swirls of peanut butter and peanut clusters.

Its flavor will remind you of a classic candy bar, turned into a frozen dessert. In my house, it lasts about 4 hours, and that’s a stretch.

Why You Need to Try This Recipe!

Chocolate and peanut butter are one of the most popular combinations.
The crunch clusters are a simple melted chocolate-and-cereal mixture.
This works two ways, no-churn or Ninja Creami, so you don’t need extra equipment.
Perfect to make ahead, freeze, and ready to scoop whenever the craving hits.

Ingredients

2 cups heavy whipping cream — Gives the light and airy texture.
1 can (14 oz) sweetened condensed milk — Sweetens the base and helps keep it soft and scoopable after freezing.
1/3 cup cocoa powder — The main flavor.
1/2 cup creamy peanut butter — Star of the show.
1 cup crisp rice cereal — For the crunch clusters.
1 cup chocolate chips — Spice the recipe up.
1 tsp vanilla extract– More flavor.
Reese’s Pieces– optional

No-Churn Method

The fun part! Start by whipping the heavy cream to stiff peaks in a large bowl.

Get a separate bowl to whisk the condensed milk, cocoa powder, and vanilla until smooth. Add the condensed milk mixture into the whipped cream.

Next, melt the chocolate chips with 2 tablespoons of the peanut butter in the microwave in 30-second bursts, stirring between each, until smooth.

Stir in the rice cereal until coated, then spread onto parchment paper and freeze for 10-15 minutes until firm. Break into small crunch pieces.

Warm the remaining peanut butter slightly to swirl. Layer the ice cream base into a freezer-safe container, dolloping and swirling in the peanut butter and the crunch pieces as you go.

Freeze for 6-8 hours, or until firm enough to scoop.

Ninja Creami Method

For my Ninja girlies: whisk the heavy cream, condensed milk, cocoa powder, and vanilla in your Ninja Creami pint container until smooth. Freeze flat for 24 hours.

Once frozen, spin on the “Ice Cream” setting, respinning with a splash of milk if it looks crumbly.

Prepare your crunch clusters as described above and let them cool. Use the mix-in function to throw in the crunch pieces and the peanut butter.

That’s it!

Healthy Section

Low Carb: Swap the sweetened condensed milk for a low-carb condensed milk alternative and use a sugar-free chocolate for the crunch clusters. Sugar-free peanut butter also works well here.
Low Calorie: Use light whipped topping instead of the heavy cream, and choose a reduced-sugar peanut butter to bring the calorie count down.
High Protein: Stir a scoop of chocolate or vanilla protein powder into the base before freezing, and use a natural peanut butter with no added sugar for extra protein per serving.

How to Store

This ice cream stays for up to two weeks. Because this base doesn’t have added stabilizers, it will freeze harder between servings.

Thus, I recommend letting it sit at room temperature for 5-10 minutes before scooping.

Substitutions

You should know that you can use crushed pretzels or cornflakes in place of the rice cereal.

Peanut butter is the better option here, but almond or cashew butter will suffice.

FAQ

How do I make this in a Cuisinart ice cream maker? Churn the base mixture (cream, condensed milk, cocoa, and vanilla) according to your Cuisinart’s instructions until soft-serve consistency, then add in the crunch pieces and peanut butter swirl before placing it in the freezer.

Can I add eggs to this recipe? This no-churn base doesn’t need eggs, but if you’d like a custard-style base instead, you can temper in a couple of egg yolks while heating the milk mixture on the stove before chilling and churning.

How many calories are in this ice cream? Each serving comes in at approximately 340 calories, though this will vary depending on the exact brands of peanut butter and chocolate you use.

This one hits the spot! It is rich chocolate, creamy peanut butter, and has a serious crunch factor.

Don’t forget to rate this recipe and tell me in the comments how yours came out.

Have a great day, everyone.

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