Go Back
+ servings
Overhead shot of peanut butter chip ice cream in glass dish
Print Recipe
5 from 2 votes

No Churn Chocolate Peanut Butter Ice Cream

This No Churn Chocolate Peanut Butter Ice Cream has a SECRET ingredient that keeps the ice cream super creamy! It's full of peanut butter and chocolate too.
Servings: 8 -10 servings
Author: Dorothy Kern


  • 1 large California Avocado
  • 1/3 cup creamy peanut butter
  • 1/2 cup chocolate sweetened condensed milk
  • 8 ounces fat-free Cool Whip
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips


  • Place the avocado and peanut butter in a blender or food processor and process until smooth and no chunks of avocado remain. Transfer to a large bowl and stir in sweetened condensed milk, then fold in whipped topping.
  • Stir in peanut butter and chocolate chips, then transfer to an airtight container and freeze for at least 4 hours, or until firm.