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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.
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No Churn Peanut Butter Ice Cream

Easy No Churn Peanut Butter Ice Cream made with just five ingredients. This ice cream is sweet, creamy with LOTS of peanut butter flavor.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 cups
Calories 900kcal
Author Mara

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