No-Churn Muddy Buddy Ice Cream
A peanut butter swirl and plenty of muddy buddies make this No-Churn Puppy Chow Ice Cream a decadent dessert you can’t resist. So easy to make, this is the ultimate frozen treat for serious chocolate and peanut butter lovers. Especially those who can’t get enough of their favorite Chex cereal snack mix!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-Bake
- Dietary Info: Gluten-free
- Skill Level: Easy
Muddy Buddy Ice Cream with Peanut Butter Swirl
As the chocolate and peanut butter obsessed person that I am, Muddy Buddies are basically my kryptonite. If I make a batch of that Puppy Chow snack mix, it’s all I can do to keep myself from eating every last piece of chocolaty, peanut buttery, sugar-coated piece of Chex cereal.
So naturally, I had to go and combine it with my other favorite dessert – ice cream!
That’s the beauty of the basic no-churn ice cream recipe. Since it starts with simply heavy cream and sweetened condensed milk, it’s a blank slate for adding anything you love. You can make classics like Mint Chocolate Chip Ice Cream. Or do something a bit more creative (and maybe even a bit over-the-top) like Nutella Brownie Ice Cream.
And this Muddy Buddies Ice Cream, well, it’s loaded with Muddy Buddy goodness. Plus it has a swirl of peanut butter for an extra hit of salty, nutty flavor to balance all of that sweet deliciousness.
Let’s dig in…
Recipe Ingredients
Here’s a quick rundown of what you’ll need to make Puppy Chow Ice Cream. The full amounts and step-by-step instructions are in the recipe card further down in the post.
- Heavy cream: Make sure it is well chilled.
- Vanilla extract: I always recommend pure extract and not artificial flavoring.
- Sweetened condensed milk: You’ll need one can, and you can use regular or fat free.
- Muddy Buddies (aka Puppy Chow): You can make a big batch of classic Muddy Buddies, buy a bag at the grocery store (be careful – while Corn and Rice Chex are gluten free, the pre-made bags of Muddy Buddies Chex Mix may contain wheat ingredients). But in the recipe card at the bottom of the post, I’ll also share how to make a mini-batch that you can add right into the recipe. All you’ll need for that is Chex cereal, chocolate chips, peanut butter, unsalted butter, vanilla extract, and powdered sugar.
- Peanut butter: Use your favorite brand. Either creamy or chunky will work, depending on what you prefer.
Tips for Success
- You can make the Muddy Buddies in advance. Once cooled, they are good in a plastic storage bag or an airtight container for several days.
- A simple hand mixer with a whisk attachment makes it quick and easy to whip your cream, though a whisk works too. No need to break out the big Kitchenaid mixer for this recipe.
- Keeping everything cold, including chilling both the heavy cream and the bowl and whisk or beaters. This helps the cream whip up quickly and easily to avoid overbeating.
- You can save a step and add the peanut butter with the Muddy Buddies and fold it in together, but sometimes it is hard to swirl it that way. So I find it easier to add little dollops after you transfer it to the freezer container, then swirl it in with a butter knife.
- If tightly sealed to prevent freezer burn, you can store no-churn ice cream for up to 2 or 3 months in the freezer. But for the best flavor, I do recommend eating it within a week or two.
Variations on Puppy Chow Ice Cream
There are so many versions of Puppy Chow snack mix out there now, that you can make all different versions of this Muddy Buddy Ice Cream. Try some of these…
- Key Lime Pie Muddy Buddies with a swirl of Marshmallow Sauce.
- Almond Joy Muddy Buddies with a swirl of almond butter or Fudge Sauce.
- Chai White Chocolate Muddy Buddies with a swirl of Caramel Sauce.
More No-Churn Ice Cream Recipes
No-churn ice cream is the easiest way to make homemade (okay, semi-homemade) ice cream, and I love creating new recipes. Here are more to try…
- Birthday Cake Ice Cream made without cake mix so it is gluten free.
- Toffee Nutella Ice Cream is chock-full of chocolate.
- No-Churn Cookies and Cream Ice Cream is the classic that you can now make gluten free!
- Graham Central Station Ice Cream is a copycat from Bruster’s.
No-Churn Puppy Chow Ice Cream
Ingredients
For the ice cream:
- 1 pint heavy cream, well chilled
- 1 teaspoon vanilla extract
- 14.5 oz. can of sweetened condensed milk, regular or fat free
- 1-1 1/2 cups Muddy Buddies, from a larger batch, bag, or make the mini-batch below
- 1/2 cup peanut butter, creamy or chunky
For the small batch of Muddy Buddies:
- 1 cup Chex cereal , any variety, but use Corn or Rice for gluten free
- 2 Tablespoons semisweet chocolate chips
- 1 Tablespoon creamy peanut butter
- 1/2 Tablespoon unsalted butter
- 1/8 teaspoon pure vanilla extract
- 1/4 cup powdered sugar
Instructions
For the ice cream:
- Place a large glass or metal bowl in the refrigerator or freezer for at least 10 minutes for whipping the cream.
- Add 1 pint heavy cream, and 1 teaspoon vanilla extract to the chilled bowl. Using an electric mixer or whisk, beat the heavy cream to soft peaks.
- Pour in a 14.5 oz. can of sweetened condensed milk, and gently fold until you no longer see ribbons of the sweetened condensed milk and it is evenly distributed.
- Add 1-1 1/2 cups Muddy Buddies, reserving some to sprinkle on top, if you like, and gently fold in. Transfer to a container that you can freeze.
- Dollop the 1/2 cup peanut butter,on top of the ice cream mixture and swirl through with a butter knife or small metal offset spatula. If you set aside some Muddy Buddies, sprinkle them on top.
- Cover with a lid or plastic wrap and place in the freezer for 4-6 hours or until frozen completely.
- Scoop and enjoy.
For the small batch of Muddy Buddies:
- Place 1 cup Chex cereal in a medium bowl.
- In a small microwave safe bowl, combine 2 Tablespoons semisweet chocolate chips, 1 Tablespoon creamy peanut butter, and 1/2 Tablespoon unsalted butter. Microwave for 30 seconds, stir, then, if needed, microwave in 15 second intervals, stirring after each until fully melted and smooth. Stir in 1/8 teaspoon pure vanilla extract.
- Pour the chocolate mixture over the cereal and stir until coated.
- Transfer the cereal mixture to a plastic storage bag and pour in 1/4 cup powdered sugar. Seal the bag and shake until coated.
- Spread on wax paper to cool completely. Store in a plastic storage bag or airtight container until needed.
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