This no-churn puppy chow ice cream is packed with creamy peanut butter and chocolate flavor, crunchy homemade puppy chow pieces, and all the flavors of the classic snack. It's nostalgic, ridiculously easy to make, and guaranteed to disappear fast.
Puppy chow (aka Muddy Buddies) always takes me back to my childhood. We never had fun snacks at my house (my mom was a bit of an almond mom, or at least she tried to be), so I only got to eat it at daycare. That somehow made it even more exciting. There was something about those chocolate and peanut butter-coated cereal pieces that felt like the ultimate treat. I still get that same feeling every time I make a batch.
If you know me, you know my favorite dessert is ice cream, so a puppy chow ice cream recipe was inevitable. It has simple no-churn peanut butter base to keep things easy, while homemade puppy chow adds the perfect crunch in every bite. It reminds me of being a kid on summer vacation and will be stocked in my freezer all summer long!
For more homemade ice cream recipes, try this Black Forest ice cream, Oreo ice cream cake, or graham cracker ice cream too.
Ingredient Notes
Chocolate chip and peanut butter: For the actual puppy chow, I used semi-sweet chocolate chips and no-stir creamy peanut butter. Creamy peanut butter melts the easiest and seamlessly blends with the condensed milk for the ice cream base. Dark chocolate chips and chunky peanut butter work if you prefer!
Rice cereal (Chex): Corn Chex works too if you don't mind the cornflake flavor.
Sweetened condensed milk and heavy cream: These two ingredients are the foundation of an easy no-churn ice cream. Whipping the heavy cream to stiff peaks creates a light, airy texture, while sweetened condensed milk adds just the right amount of sweetness and keeps the ice cream smooth and scoopable. Together, they create a rich, creamy base without the need for eggs or an ice cream maker.
A Quick Testing Note
I used ½ cup (about 125 grams) of peanut butter in the first batch of ice cream I made. This was delicious, but the peanut butter flavor was a little too strong for me, so I reduced the amount to ⅓ cup. But if you're a big peanut butter fan, feel free to use ½ cup!
How to Make Puppy Chow Ice Cream
Step 1: This recipe starts with making the actual puppy chow. Microwave the chocolate chips and peanut butter in a bowl at 30 second intervals, stirring between each until fully melted together.
Step 2: Fold the Chex rice cereal into the peanut butter chocolate mixture until the cereal is fully coated. Place the bowl in the refrigerator while you make the ice cream base.
Step 3: Beat sweetened condensed milk, more peanut butter, vanilla, and salt together in a medium bowl until smooth and creamy.
Step 4: In a separate bowl, whip the heavy cream on medium-high speed until it reaches stiff peaks.
Step 5: Fold the condensed milk peanut butter mixture into the whipped cream with a rubber spatula. Be careful not to knock the air out of the cream so the ice cream stays light and airy.
Step 6: Take the bowl of puppy chow out the fridge and add the powdered sugar, stirring to coat the cereal.
Step 7: Layer the ice cream in a 32-ounce deli container or another large container, like a loaf pan, in this order: ice cream, puppy chow, ice cream, puppy chow. Use a butter knife to swirl the layers together.
Step 8: Freeze for 8 hours or overnight until the ice cream is frozen solid. Let it sit on the counter for 10-15 minutes before serving so it's easier to scoop.
More Ice Cream Recipes to Try
📖 Recipe
Puppy Chow Ice Cream
Equipment
- 1 Electric hand mixer or stand mixer with the whisk attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Puppy Chow
- 85 grams semi-sweet chocolate chips
- 125 grams creamy peanut butter
- 90 grams rice Chex cereal
- 60 grams powdered sugar
Ice Cream
- 396 grams sweetened condensed milk 1 14-oz can
- 83 grams creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 480 grams heavy cream
Instructions
Puppy Chow
- Add the chocolate chips and peanut butter to a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the mixture is completely smooth and melted.85 grams semi-sweet chocolate chips, 125 grams creamy peanut butter
- Pour the Rice Chex cereal into the melted chocolate mixture and gently fold until every piece is evenly coated. Place the bowl in the refrigerator while you prepare the ice cream base.90 grams rice Chex cereal
Ice Cream
- In a large mixing bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, and salt until smooth and creamy.396 grams sweetened condensed milk, 83 grams creamy peanut butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
- In a separate large bowl, beat cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form. The whipped cream should hold its shape when you lift the beaters.480 grams heavy cream
- Gently fold the peanut butter mixture into the whipped cream with a rubber spatula until no streaks remain. Fold just until combined to keep the whipped cream light and airy.
- Remove the cereal from the refrigerator, add the powdered sugar, and toss until every piece is evenly coated. Break up any large clusters before assembling the ice cream.60 grams powdered sugar
- Spread half of the ice cream base into a 32-ounce deli container, loaf pan, or another freezer-safe container. Top with half of the puppy chow, then repeat with the remaining ice cream and puppy chow. Use a butter knife or skewer to gently swirl the layers together a few times to distribute the puppy chow throughout the ice cream.
- Cover tightly and freeze for at least 8 hours, or overnight, until firm. Let the ice cream sit at room temperature for 10 to 15 minutes before scooping so it softens slightly and is easier to serve.
Comments
No Comments