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Home » Ice Cream & Sorbet » No Churn Peanut Butter Ice Cream

No Churn Peanut Butter Ice Cream

Published: Mar 11, 2023 · Modified: Mar 11, 2023 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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!

A frozen metal loaf pan with no churn peanut butter ice cream with peanut butter swirled on top with mini peanut butter cups. It sits on a starburst baking pan flipped upside down with sugar cookies stacked, a glass jar with antique spoons, a small grey casserole bowl with more mini peanut butter cups and an antique ice cream scoop. Everything sits on a light brown white wash plank background.

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.

A frozen metal loaf pan with no churn peanut butter ice cream with peanut butter swirled on top with mini peanut butter cups on a light brown wash background. In the loaf pan, there are 3 sugar cones with scooped peanut butter ice creams.

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

Peanut Butter Ice Cream Ingredients on a wood plank background. Each item is labeled with a white rectangle with black text in all caps.

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

  1. 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.
A large mixing bowl with stiff whipped cream with a hand mixer off to the side on a wood plank background. In the upper left corner is a dark red square with a white '1' in the center.
  1. In a separate mixing bowl, beat 1 cup of peanut butter and sweetened condensed milk until combined.
A mixing bowl with peanut butter mix with a hand mixer off to the side on a wood plank background. In the upper left corner is a dark red square with a white '2' in the center.
  1. Then, add in ¼ of the stiff whipped cream to the peanut butter mixture and beat until the mixture is creamy and well combined.
Creamy peanut butter whipped in a mixing bowl with a hand mixer off to the side on a wood plank background. In the upper left corner is a dark red square with a white '3' in the center.
  1. Fold the remaining whipped cream using a silicone spatula into the peanut butter mixture until combined. 
A mixing bowl with no churn peanut butter ice cream with a red silicone spatula in the bowl. The bowl sits on a wood plank background. In the upper left corner is a dark red square with a white '4' in the center.
  1. 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.
⅓ of the no churn peanut butter ice cream in a metal loaf pan with melted peanut butter on top. The pan sits on a wood plank background. In the upper left corner is a dark red square with a white '5' in the center.
  1. 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.
No Churn Peanut butter Ice Cream in a metal loaf pan with peanut butter swirled on top on a wood plank background. In the upper left corner is a dark red square with a white '6' in the center.
  1. 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.
No Churn Peanut butter Ice Cream in a metal loaf pan with peanut butter swirled and mini peanut butter chips on top on a wood plank background. In the upper left corner is a dark red square with a white '7' in the center.

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.

A frozen metal loaf pan with no churn peanut butter ice cream with peanut butter swirled on top with mini peanut butter cups on a light brown wash background.

Recipe FAQ

Does no-churn ice cream taste as good as churned ice cream?

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.

Can I use evaporated milk instead of sweetened condensed milk?

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.

What other add-ins or toppings can I use?

- 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)

You Might Also Like

  • Roasted and Smoked Peach Sorbet
  • No-Churn Oreos and Bailey's Ice Cream
  • Cookie Butter Drumstick Ice Cream

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

A frozen metal loaf pan with no churn peanut butter ice cream with peanut butter swirled on top with mini peanut butter cups on a light brown wash background. In the loaf pan, there are 3 sugar cones with scooped peanut butter ice creams.

No Churn Peanut Butter Ice Cream

Mara
Easy No Churn Peanut Butter Ice Cream made with just five ingredients. This ice cream is sweet, creamy with LOTS of peanut butter flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Chilling Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine American
Servings 6 cups
Calories 900 kcal

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.

Notes

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.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 1cup | Calories: 900kcal | Carbohydrates: 43g | Protein: 22g | Fat: 76g | Saturated Fat: 30g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Cholesterol: 93mg | Sodium: 467mg | Potassium: 603mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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