Ingredients
Equipment
Method
Whip and mix
- Whip the heavy cream to stiff peaks in a large bowl, keeping it thick and cloud-like, not runny. Stop once the beaters leave clear trails in the cream.
- Whisk the condensed milk, cocoa powder, vanilla, and salt together until smooth and fully combined, with no cocoa lumps. The mixture should look glossy and dark.
- Gently fold the condensed milk mixture into the whipped cream until just combined, using slow strokes so you do not deflate the volume. Stop as soon as no streaks of white remain.
Swirl and freeze
- Pour half the ice cream mixture into a 9x5 loaf pan, spreading it into an even layer. Aim for a level surface so the swirl distributes nicely.
- Drizzle half the warm peanut butter over the first layer, then swirl with a knife in gentle figure-eight motions. You should see thick golden ribbons forming on top.
- Add the remaining ice cream mixture and smooth the top lightly with the back of a spoon. Keep the surface close to level before the final swirl.
- Drizzle the remaining peanut butter over the top and swirl again with a knife. Work quickly so the ribbons stay distinct rather than melting away.
- Freeze for at least 6 hours or overnight until firm, so it slices cleanly. The center should be fully set with no soft wobble when pressed.
Notes
For the creamiest texture, keep the heavy cream cold and stop whipping at true stiff peaks—if it turns grainy, the fold won’t stay airy. Freeze the loaf pan covered for up to 2 weeks; thaw in the refrigerator 10–15 minutes for easier scooping. Freezing is recommended (no freezing concerns), but repeated thaw/refreeze can soften the swirls. If you want a dairy-free-style swap, use a plant-based cream substitute that whips similarly and a sweetened condensed-style alternative—results vary, but the no-churn method stays the same.