This No Churn Peanut Butter Ice Cream has creamy peanut butter flavored ice cream base with swirls of even more peanut butter & lots of mini peanut butter cups! This recipe is only five ingredients too and one ingredient is totally optional and exchangeable!
This No Churn Peanut Butter Ice Cream Recipe is easy and packed with peanut butter flavor. It's perfect for a late night treat or delicious sundae. It's super sweet and creamy and the perfect blank slate for some optional add-ins.
If you're looking for more no churn ice cream recipes check out my No-Churn Oreos and Bailey's Ice Cream and Cookie Butter Drumstick Ice Cream.
Why You'll Love this Recipe
A Favorite Flavor - Peanut butter is a classic, favorite flavor. Plus, the combination of peanut and chocolate is a tried and true favorite flavor combination for many.
No Ice Cream Machine Required - This recipe doesn't require an ice cream machine but a hand mixer or stand mixer is recommended for quick whipping of the heavy whipping cream.
Awesome Add-in Options - This recipe is perfect if you like to experiment with adding things to your ice cream. I'll give you some amazing add-in suggestions in the Recipe FAQ.
Only 5 Ingredients - This recipe is only 5 ingredients and 1 of the ingredients is totally optional and changeable!
Ingredient Notes
Heavy Whipping Cream - make sure your heavy whipping cream is COLD! This is an important ingredient for the texture of this recipe. We whip it to stiff peaks so it gives the ice cream a nice fluffy texture.
Condensed Milk - provides sweetness and fat to make our no-churn ice cram creamy and delicious.
Peanut Butter - Adds a salty, nutty flavor that is oh so craveable! I recommend using creamy peanut butter. For best results, avoid natural or homemade peanut butter.
Vanilla Extract - Vanilla is a must for most ice cream recipes. Its flavor goes really well with peanut butter, and it elevates the simple flavors of the cream. Use a pure vanilla extract for best flavor.
Peanut Butter Cups (Optional) - I used these adorable mini peanut butter cups on top because everyone loves the combination of peanut butter and chocolate. Check out my FAQ section for even more toppings and add-in ideas.
Step-by-Step Instructions
- In a large mixing bowl with a hand mixer or using a stand mixer, whip heavy whipping cream and vanilla extract until you reach stiff peaks.
- In a separate mixing bowl, beat 1 cup of peanut butter and sweetened condensed milk until combined.
- Then, add in ¼ of the stiff whipped cream to the peanut butter mixture and beat until the mixture is creamy and well combined.
- Fold the remaining whipped cream using a silicone spatula into the peanut butter mixture until combined.
- Melt remaining peanut butter in a microwave safe bowl for 20-30 seconds. Layer ⅓ of the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter along with ⅓ of your add-ins if using. Repeat with remaining ice cream.
- Once all of the ice cream and peanut butter is inside the container, use a dinner knife to gently swirl the melted peanut butter into the mixture.
- Top with remaining toppings and cover the surface with plastic wrap OR press parchment paper onto the surface of the ice cream if you aren't using any toppings. Freeze for at least 6 hours, or until firm and the flavor has ripened.
Expert Tips
Don’t use natural peanut butter. Use the kind that doesn’t need to be stirred; natural peanut butter can get quite hard when it’s cold.
Wait for stiff peaks. Don’t stop whipping the cream until you have stiff peaks. This means that when you lift the beaters, the peaks stand up straight. If they fold over at the tips, you need to keep whipping! BUT, don't over whip the heavy whipping cream because it will turn into butter.
Use a cold mixing bowl. Set a large mixing mixing in the freezer for about 10-30 minutes. It will help with getting stiff peaks faster when its cold.
Recipe FAQ
I FREAKING love ice cream. It's creamy and delicious. I always seem to find room in my stomach to enjoy a good scoop or two (or a pint) of ice cream. I personally think churned ice cream is better than no-churn in terms of flavor and texture. No-churned ice cream is very sweet with the addition of sweetened condensed milk compared to churned ice cream that has a traditional base that uses egg yolks.
However, I think No-Churn Ice Creams are great if you have very limited space, limited time, and only require a handful of ingredients. But, if you are interested in an ice cream maker I love my Cuisinart Ice Cream Maker ICE-21. It's pretty small so it doesn't take up too much space and makes delicious ice cream churned out in about 20 minutes.
No! While they both in similar looking cans evaporated milk and sweetened condensed milk are not the same thing. Do not get those mixed up because evaporated milk will not provide the texture or flavor you need for the ice cream.
- Chopped peanuts
- Reese's pieces
- Chocolate fudge sauce
- Caramel sauce
- Brownies chunks
- Chocolate chunks, chocolate chips or M&M candies
- Chocolate covered pretzels
- A swirl of strawberry, raspberry, or grape jam (whatever your favorite PB&J spread is)
- Crushed cookies (Oreos, Biscoff, Nutter Butter, Sandies, Chips Ahoy)
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No Churn Peanut Butter Ice Cream
Ingredients
- 1 14 ounces can of sweetened condensed milk chilled
- 1 & ½ cups creamy peanut butter divided
- 2 cups heavy whipping cream chilled
- 1 teaspoon vanilla extract
- 1 cup mini peanut butter cups or chopped peanut butter cups optional
Instructions
- In a large mixing bowl with a hand mixer or using a stand mixer, whip heavy whipping cream and vanilla extract until you reach stiff peaks.
- In a separate mixing bowl, beat 1 cup of peanut butter and sweetened condensed milk until combined.
- Then, add in ¼ of the stiff whipped cream to the peanut butter mixture and beat until the mixture is creamy and well combined.
- Fold the remaining whipped cream using a silicone spatula into the peanut butter mixture until combined.
- Melt remaining peanut butter in a microwave safe bowl for 20-30 seconds. Layer ⅓ of the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter along with ⅓ of your add-ins if using. Repeat with remaining ice cream.
- Once all of the ice cream and peanut butter is inside the container, use a dinner knife to gently swirl the melted peanut butter into the mixture.
- Top with remaining toppings and cover the surface with plastic wrap OR press parchment paper onto the surface of the ice cream if you aren't using any toppings. Freeze for at least 6 hours, or until firm and the flavor has ripened.
Did you make this recipe? Let me know!