No Churn Muddy Buddy Ice Cream
This No Churn Muddy Buddy Ice Cream has everything you look for in an indulgent summer treat! It’s sweet, creamy, loaded with chocolate flavor, and has just the right amount of peanut buttery crunch. Muddy buddies and ice cream were a perfect match just waiting to be made!
If you’ve never had the pleasure of enjoying a freshly made batch of muddy buddies, now is the time! This chocolate peanut butter cereal treat is perfectly sweet, salty, and crunchy—making it the best ice cream mix-in! When suspended throughout a cool and creamy chocolate ice cream base, these peanutty cereal bites might even be more delicious than they are on their own! Also, try our delicious No-Churn Lemon Cream Pie Ice Cream.
Although you’ll have to be a bit patient while this muddy buddy ice cream sets in the freezer, whipping it up is a breeze! All you’ll need is 10 minutes, a large mixing bowl, and an electric mixer. In no time, you’ll have a smooth and fluffy chocolate ice cream base just waiting to be completed with a few of your favorite add-ins. The homemade muddy buddies are obviously a must, but you don’t have to stop there! Toss in some peanuts, pretzels, or chocolate candies. Let your culinary creativity run wild!
We Love This Recipe Because…
- You don’t need any fancy or expensive equipment to make it.
- It’s super chocolatey, smooth, cool, and creamy.
- Kids and adults alike love the bold flavors featured in this chocolate peanut butter ice cream.
- It’s the perfect treat to serve a crowd on a hot summer’s day.
Ingredients:
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter
- 2 cups Chex cereal
- ¾ cup powdered sugar
- 1/3 cup cocoa powder
- 2 cups heavy whipping cream
- 1 ½ cups sweetened condensed milk
How to Make Muddy Buddy No Churn Ice Cream
- In a large glass bowl, melt together the chocolate chips and peanut butter. Stir frequently.
- Add the Chex and mix until all of the cereal pieces are well coated.
- Toss the chocolate-coated Chex in the powdered sugar. Set aside.
- In another large bowl, whip the heavy cream and cocoa powder to stiff peaks.
- Use a rubber spatula to gently fold in the sweetened condensed milk and muddy buddy cereal pieces.
- Transfer the ice cream to a metal loaf tin and freeze until solid and scoopable. Serve and enjoy!
Frequently Asked Questions
Is no churn muddy buddy ice cream gluten-free?
Yes! As long as you make sure to choose a flavor of Chex that is labeled gluten-free, you should be good to serve this ice cream to all your gluten-intolerant friends.
Can I make muddy buddy ice cream with a vanilla base?
Absolutely! Simply omit the cocoa powder and replace it with a splash of vanilla extract. Then, follow the recipe steps as normal.
How do I make muddy buddies without peanut butter?
It’s easy! Simply swap out the peanut butter for your favorite nut butter, melted white chocolate, or additional melted chocolate chips.
What else can I add to muddy buddy ice cream?
Some other fun ice cream add-ins that would complement this salty and sweet ice cream are roasted peanuts, peanut butter cups, pretzels, waffle cone pieces, and white chocolate chips.
Storage and Serving Suggestions
I recommend storing this no-churn muddy buddy ice cream in the same loaf pan that you initially froze it in. Simply cover the tin with some tin foil or a few layers of plastic wrap and store it in the freezer for up to 2 months.
This ice cream is best served scooped into a cone or small bowl and topped with additional muddy buddy pieces. If you’re really feeling fancy, try adding a dollop of homemade whipped cream, hot fudge, peanut butter sauce, or crushed peanuts to the top of your muddy buddy ice cream.
Expert Tips and Tricks
- Be extra careful not to over or under-whip your heavy cream. You want to stop right when the cream begins to form stiff peaks. Any less time and your muddy buddy pieces will sink to the bottom of your ice cream.
- I recommend letting this ice cream sit on the counter for 5-10 minutes before you plan on serving it. This will make it a lot easier to scoop.
- For individual on-the-go treats, try freezing your ice cream in a few mason jars. Kids will love being able to hold and eat their very own “pint” of homemade muddy buddy ice cream.
More Recipes:
No Churn Muddy Buddy Ice Cream
This No Churn Muddy Buddy Ice Cream has everything you look for in an indulgent summer treat! It’s sweet, creamy, loaded with chocolate flavor, and has just the right amount of peanut buttery crunch. Muddy buddies and ice cream were a perfect match just waiting to be made!
Ingredients
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter
- 2 cups Chex cereal
- ¾ cup powdered sugar
- 1/3 cup cocoa powder
- 2 cups heavy whipping cream
- 1 ½ cups sweetened condensed milk
- Ingredients You’ll Need
- Chex Cereal—I like using rice Chex, but any type of Chex will do.
- Peanut Butter—Creamy will make for the best texture.
- Chocolate Chips—Semi sweet, dark, or milk, depending on how much of a chocoholic you are.
- Cocoa Powder—Gives your ice cream base a lusciously smooth chocolate flavor.
- Powdered Sugar—Dusts the muddy buddy pieces in a blanket of melty sweetness.
- Heavy Whipping Cream—Gives your ice cream base some structure without making it too difficult to scoop.
- Sweetened Condensed Milk—The main sweetener in this no churn ice cream.
Instructions
- Combine the chocolate chips and peanut butter together in a small bowl. Microwave the ingredients on 30 second intervals, stirring between each interval, until all the chocolate is melted.
- Fold in the cereal until it is evenly coated in the cereal.
- Toss the chocolate coated cereal in the powdered sugar until the cereal is evenly coated in powdered sugar. Set aside.
- In a large mixing bowl, whip the cocoa powder and heavy cream until stiff peaks begin to form in the cream.
- Fold in the sweetened condensed milk and muddy buddy cereal until the condensed milk is homogenous with the whipped cream.
- Pour the ice cream mixture into a 9x5 inch loaf pan and allow the ice cream to chill in the freezer for 5 hours.
- Serve and enjoy!
Notes
- You can store this ice cream in the freezer for about two months covered in plastic wrap or transferred to an airtight container.
- I found that smooth peanut butter worked much better than crunchy peanut butter when making the muddy buddy mix.
- You can use any variation of Chex cereal in this recipe.
- I recommend letting this ice cream sit on the counter for 5-10 minutes before you plan on serving it. This will make it a lot easier to scoop.
- For individual on-the-go treats, try freezing your ice cream in a few mason jars. Kids will love being able to hold and eat their very own “pint” of homemade muddy buddy ice cream
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 753Total Fat 44gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 16gCholesterol 108mgSodium 251mgCarbohydrates 79gFiber 3gSugar 62gProtein 15g
