No Churn Cocoa Peanut Ice Cream

Check out this INSANE no churn Cocoa Crunchy Peanut Ice-cream 🍨 by GBBO's Martha Collison! A banging one to make now so you have it in the freezer ready for when the sun randomly makes an appearance! 😜

Prep Time 10 min

Cuisine Sweet

Use Within Immediately


1. To make the ice cream, whisk together the double cream, condensed milk and peanut butter until thick and billowy.

2. Scrape half the mixture into a tub or loaf tin. Drizzle with the remaining peanut butter and use a skewer to swirl together. Top with the rest of the ice-cream, then finish with more peanut butter and give it a final swirl. Sprinkle with the chopped peanuts, the freeze for at least 2 hours. Allow to sit at room temperature for 5 minutes before serving.



  • 600ml double cream
  • 397g sweetened condensed milk
  • 150g cocoa crunchy peanut butter
For the topping:
  • 75g cocoa crunchy peanut butter
  • 2 tbsp chopped peanuts



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