Chubby Hubby No-Churn Ice Cream Recipe
This Chubby Hubby Ice Cream is a rich and creamy no-churn treat inspired by the popular flavor profile of chocolate, peanut butter, and malted milk. Made without eggs and using simple ingredients like sweetened condensed milk, heavy cream, and malted milk powder, it includes crunchy chocolate-covered peanut butter pretzels for added texture. With layers of peanut butter and chocolate sauce swirled in, this homemade ice cream delivers irresistible decadent flavors perfect for any ice cream lover craving a delicious fridge-to-frozen dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Ice Cream Base
- 1 14 oz can sweetened condensed milk
- 1 tablespoon vanilla extract
- pinch fine salt
- 3 tablespoons malted milk powder
- 2 cups heavy whipping cream, cold
Mix-ins and Toppings
- 1 1/2 cups chocolate covered peanut butter stuffed pretzels, cut in half
- 4–5 tablespoons natural crunchy peanut butter
- 3–4 tablespoons good quality chocolate sauce (e.g., Ghirardelli)
Instructions
- Prepare the base: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of fine salt. Set aside to combine the flavors.
- Whip the cream: Using a hand or stand mixer, whip the cold heavy whipping cream until stiff peaks form. This will create the light and airy texture essential for the no-churn ice cream.
- Combine mixtures: Gently fold 1 cup of the whipped cream into the sweetened condensed milk mixture using a rubber spatula to lighten the base. Then add the malted milk powder and stir carefully until fully dissolved.
- Fold in remaining whipped cream: Pour the sweetened condensed milk mixture into the bowl with the remaining whipped cream. Delicately fold everything together until the mixture is fully combined and smooth.
- Initial freeze: Transfer the combined ice cream mixture into a glass or metal loaf pan, cover tightly with plastic wrap, and freeze for about 1 hour until it reaches a soft-serve consistency.
- Add mix-ins and swirl: After the initial freeze, fold the chopped chocolate-covered peanut butter pretzels evenly throughout the ice cream. Spoon dollops of crunchy peanut butter and chocolate sauce onto the surface and gently swirl them in, being careful not to overmix to preserve ribbons.
- Final freeze and serve: Top with a few extra pretzel pieces for garnish. Cover the pan tightly with plastic wrap and freeze for an additional 4-5 hours until firm. Remove from freezer about 5 minutes before serving for easier scooping.
Notes
- Use cold heavy whipping cream for better volume and texture when whipping.
- Natural crunchy peanut butter adds great texture and flavor, use your favorite brand.
- Chopping the pretzels into halves ensures they distribute evenly and provide bursts of crunch in every bite.
- Swirling peanut butter and chocolate sauce without fully mixing preserves visual appeal and taste variation.
- Allowing the ice cream to soften slightly before scooping will make serving easier.
Keywords: no churn ice cream, chubby hubby ice cream, peanut butter ice cream, malted milk ice cream, no egg ice cream, homemade ice cream, easy dessert, chocolate peanut butter ice cream
