Buckeyes just got a whole lot better! This No-Churn Buckeye Ice Cream combines the famous chocolate peanut butter truffles with a simple, yet rich chocolate ice cream with swirls of peanut butter and ganache all throughout! Serve this decadent treat in my homemade chocolate peanut butter cones!
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Happy National Ice Cream Day!
Ever since I discovered how to make no-churn ice cream, I’ve been OBSESSED with making it in as many flavours as I can think of! I’ve been slowly building up my collection of no-churn ice cream recipes. Some of them are your basic ordinary flavours like cookies and cream, but a majority of them are more unique flavours like this coffee oreo ice cream or this strawberry cheesecake one!
This buckeye ice cream falls into the unique category. With homemade buckeye truffles and ripples of melted peanut butter and chocolate ganache gracing every scoop, this ice cream definitely tops the rest!
What You’ll Love About This Ice Cream
There’s so many amazing things about this ice cream!
- No ice cream machine needed!
- Creamiest chocolate ice cream
- Perfect amount of chocolate and peanut butter flavours
- The buckeyes are mini, which makes them easier to eat in the ice cream
How to Make Buckeyes
Obviously to make this buckeye ice cream, you gotta make the buckeyes! I’m not even sure where you would buy them, so you gotta make them from scratch! I adapted this recipe from my Reese’s Pieces Truffles!
Start by beating some butter, peanut butter and vanilla together until they’re completely combined and fluffy. Next, slowly mix in the powdered sugar 1 cup at a time. The mixture will be very thick, and a little crumbly but it will hold together.
Now I made 3 different sizes of buckeyes: small, medium and large. For the small buckeyes, I used a ½ teaspoon measuring spoon to scoop out the portions. For the medium, a 1 teaspoon measuring spoon and for the large I used a 1 tablespoon cookie scoop.
Chill them in the refrigerator for a few hours until they’ve hardened, then stick a toothpick into the top to help you dip the bottom half into the chocolate. You can lightly tap the top to cover the hole. Chill them in the refrigerator while you prepare the ice cream.
How to Make No-Churn Chocolate Ice Cream
A lot of people make no-churn chocolate ice cream by combining chocolate whipped cream with sweetened condensed milk. We do things a bit differently over here.
First, I combine dark chocolate and sweetened condensed milk in a bowl and microwave them in 30 second intervals until the chocolate has completely melted. Once it’s combined and smooth, I pour it into a larger bowl and let it thicken and cool completely.
From there, I prepare a simple whipped cream (chill your stainless steel bowl and beaters for at least 30 minutes), then slowly fold it into the chocolate mixture ⅓ at a time.
Now throw in 1 and ½ cups of those buckeyes. I added both the small and medium buckeyes to the ice cream, and kept the large ones for snacking :).
Peanut Butter and Ganache Swirl
Once you’ve made the ice cream, set it aside while you prepare the peanut butter and ganache swirl. Heat the peanut butter up in the microwave for about 20-30 seconds so it becomes runny, making it easier to drizzle and swirl.
For the ganache, combine the chocolate chips and heavy cream together in a bowl and microwave in 30 second intervals, stirring slowly until it’s smooth.
To swirl the ice cream, start by scooping ⅓ of the ice cream into your pan. You fan use a loaf pan, springform pan, or a simple cake pan. I lined my pan with parchment paper, but it’s really not necessary. This is just to keep the pan clean.
Spread out the ice cream, then add dollops of ganache and melted peanut butter. Using a butter knife, swirl them together. Scoop in ½ of the remaining ice cream and repeat. Then finish it off with the final layer of ice cream, swirl, and top with more buckeyes. Cover with foil and freeze completely, overnight.
Chocolate Peanut Butter Waffle Cones
This ice cream tastes great with a bowl and a spoon, but it tastes a million times better served inside one of these homemade chocolate peanut butter cones!
To make the cones you’ll need:
- Ice Cream Cones: I used waffle cones and sugar cones, but any kind will work.
- Dark Chocolate: A good-quality chocolate bar or chocolate chips, both will work just fine!
- Peanuts: Chopped peanuts add the perfect texture to the cones! Makes them taste exactly like drumstick cones!
- Peanut Butter: This goes into the bottom of the cone! I like to use creamy peanut butter, but you can use your favourite.
Making the cones is very simple. Start by pouring a spoonful of melted chocolate into the cone. Then tilt it to the side while rotating to coat the inside of the cone before pouring out the excess.
If your chocolate isn’t runny enough, you’ll need to use a small spoon or a butter knife to physically spread the chocolate around the cone.
Dip the rim of the cone into the chocolate, then immediately dip it into the chopped peanuts. Place them onto a lined baking sheet face down so the peanuts set in place.
Chill the cones for about 15-20 minutes to harden the chocolate, then melt the peanut butter and pour it into the bottom of each cone. You’ll have to put the cones into some glasses so they could set up straight. You don’t want the peanut butter to run down the sides.
Once set, you’ll have a delicious cone with a thin layer of chocolate on the insides, a rim of crunchy peanuts and by the time you’ve reached the bottom of the cone, you’ll have a nice chunk of peanut butter to enjoy!
Creamy, rich and super indulgent! This ice cream is a chocolate and peanut butter masterpiece! And if you don’t wanna spend the extra time making buckeyes, you can create an equally delicious chocolate/peanut butter flavoured ice cream with chopped Reese’s cups!
Now go on to experience pure ice cream bliss!
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Let’s get baking!
- 1 and ½ cups creamy peanut butter
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 8 oz. dark chocolate, chopped
- ½ tablespoon vegetable shortening
- ½ cup dark chocolate chips
- ¼ cup heavy cream
Chocolate and Peanut Butter Fudge Swirl Ice Cream:
- 6 oz. semisweet chocolate chips
- 14 oz (1 and ¼ cup) sweetened condensed milk
- 2 cups Heavy Whipping Cream
- 1 teaspoon pure vanilla extract
- 1 and ½ cups mini Buckeyes (recipe above)
- ½ cup creamy peanut butter, melted
- Ganache (recipe above)
Chocolate and Peanut Butter Cones:
- 8 Ice Cream Cones
- 8 oz. dark chocolate, melted
- 1 cup Chopped peanuts
- ½ cup Creamy peanut butter, melted
For the Mini Buckeyes:
- Line a large baking sheet with parchment paper or a silpat mat. Set aside.
- In a large bowl using a hand mixer, beat the peanut butter, softened butter and vanilla together until pale and fluffy, about 1-2 minutes.
- Add powdered sugar, 1 cup at a time and beat on low speed after each cup until combined. Mixture will be clumped together.
- Use a measuring teaspoon, ½ teaspoon or a medium cookie scoop (1 Tbsp) to scoop dough out onto prepared baking sheet. Roll into balls then chill in the refrigerator for about 1 hour or freeze for 30 minutes.
- 5 minutes before the rolled truffles are finished chilling, melt the chopped chocolate and shortening in a heat-proof glass bowl or measuring cup in the microwave in 30 second intervals, stirring after each interval until melted and smooth. Let it cool for 5 minutes before proceeding.
- Remove truffles from the refrigerator and dip each ball halfway into melted chocolate, using a toothpick to hold the truffle.
- Place onto prepared baking sheet, using a second toothpick to gently push the truffle off the first toothpick.
- Place back in refrigerator for 1 hour to set. Store truffles in an airtight container in the refrigerator until ready to use.
For the Ganache:
- In a heat safe bowl, add the chocolate chips and heavy whipping cream and microwave in 30 second intervals, for about 1 minute. Stir slowly until mixture comes together to form a silky ganache. Set aside.
For the Chocolate Peanut Butter Fudge Swirl Ice Cream:
- Add sweetened condensed milk and chocolate chips to a heat safe bowl and microwave in 30 second intervals, stirring after each interval until chocolate is fully melted and mixture is combined and smooth.
- Set aside to cool completely at room temperature. You can also transfer it to the refrigerator or freezer for at least 15-20 minutes to speed up the cooling process. Make sure to stir the mixture at least every 5 minutes to loosen it up.
- In a large, chilled stainless steel bowl, whip the heavy cream and vanilla until stiff peaks form, about 3-4 minutes.
- Add whipped cream to cooled fudge mixture, ⅓ at a time and gently fold until smooth and combined.
- Add 1 and ½ cups of the buckeyes and gently fold into the cream until combined. Pour ⅓ of the mixture into a parchment lined 9x5-inch loaf pan and spread evenly.
- Drizzle some of the ganache and melted peanut butter on top and use a butter knife to swirl. Pour ½ of the remaining cream mixture on top and drizzle more of the ganache and peanut butter on top and swirl.
- Repeat with the remaining ice cream mixture, spread into an even layer, then drizzle and swirl some more ganache and peanut butter on top.
- Top with more buckeyes, if desired. Cover with plastic wrap and freeze for up to 6 hours or overnight. Serve with chocolate peanut butter cones (recipe below). Enjoy!
For the Chocolate and Peanut Butter Cones:
- Line a baking sheet with parchment paper and set aside.
- Pour a spoonful of melted chocolate into each cone. Tilt cone to the side and rotate to coat the inside of the cone. You could also use a butter knife to spread it around.
- Tip over to pour out the excess. Dip the rim of the cone into the chocolate and immediately roll into the chopped peanuts. Place top down onto baking sheet. Refrigerate for 10-15 minutes or until chocolate has set.
- Once set, pour a tablespoon of melted peanut butter into the bottom of each cone. Keep cones in the refrigerator or freezer until ready to serve!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1281Total Fat: 80gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 125mgSodium: 385mgCarbohydrates: 129gFiber: 8gSugar: 107gProtein: 22g
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