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Ice cream in a dish with a spoon against a white background.
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4 from 2 votes

Peanut Butter Chocolate No Churn Ice Cream

This peanut butter chocolate no churn ice cream is rich, delicious, and refined sugar free.
Prep Time4 hrs
Cook Time5 mins
Total Time4 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, refined sugar free, summer recipes
Servings: 9
Calories: 248kcal


  • Blender or food processor


  • 1 cup natural peanut butter
  • 1/2 cup raw honey
  • 1 cup milk
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt


  • Add the natural peanut butter to a microwave safe dish or pot on the stove and microwave or cook on low heat until the peanut butter is a liquid consistency.
  • Then add the peanut butter to a food processor (or blender) along with the honey, milk, cocoa powder, and salt.
  • Blend or process all the ingredients for 1 minute.
  • Transfer the mixture to an airtight container and for at least four hours.
  • Let the ice cream thaw for a few minutes at room temperature so it softens enough to scoop.
  • Makes 2 1/4 cups of peanut butter chocolate no churn ice cream.


  • You can omit the cocoa powder for a plain peanut butter ice cream if you prefer.


Calories: 248kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 147mg | Potassium: 268mg | Fiber: 3g | Sugar: 20g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg