No-Churn White Chocolate Peanut Butter Swirl Ice Cream

by Erin

Step aside traditional chocolate based ice creams, this white chocolate ice cream is as creamy as can be and has swirls of peanut butter throughout!

 No-Churn White Chocolate Peanut Butter Swirl Ice Cream 2

It’s the first football Saturday of the Ohio State Buckeyes season which means it’s time for the first #PBChocSat of the year! Being that it still feels like summer I am fixing the fact that I failed to make ice cream all summer right now with this white chocolate based ice cream with peanut butter swirls. Never mind the fact that I enjoy ice cream 12 month a year.

 No-Churn White Chocolate Peanut Butter Swirl Ice Cream 1

I love no-churn ice cream. Sure I own an ice cream maker, but with this method I can have scoopable ice cream up to 24 hours sooner than the traditional method. And it turns out so dang creamy every time! It’s almost too good to be true. And then you add peanut butter and chocolate into the mix and I may never go back. Sorry ice cream maker that is collecting dust…

 No-Churn White Chocolate Peanut Butter Swirl Ice Cream 3

Two years ago: Root Beer Sticky Buns

Four years ago: Baked Chicken Fajitas

Five years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Seven years ago: Petri Dish Cookies


Makes approximately 1-1/2 quarts


1/4 cup peanut butter

1/4 cup heavy whipping cream

1 Tbsp light corn syrup

2 Tbsp packed light brown sugar


1 (14 oz.) can sweetened condensed milk

4 oz. white chocolate chips (melt into milk)

1 Tbsp light corn syrup

2 cups (1 pint) heavy whipping cream


  1. Make the peanut butter swirl: Combine the peanut butter, whipping cream, corn syrup, and brown sugar in a saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Chill in fridge for 30 minutes.
  2. Make the ice cream: Microwave condensed milk in a medium bowl. Stir in white chocolate, cover with saran wrap, and let sit for 5 minutes. Add corn syrup and stir until smooth. Chill in fridge for 30 minutes.
  3. In a large, chilled bowl, whip heavy cream to stiff peaks.
  4. Using a rubber spatula, gently fold in the cooled white chocolate-milk mixture into the whipped cream.
  5. Pour ice cream into a loaf pan or freezer-safe container, alternating with spoonfuls of the peanut butter mixture; swirl lightly with a knife. Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from my No-Churn Chocolate Almond Ice Cream and The Spruce Eats.

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