A delicious no-bake peanut butter dessert, this simple No Churn Peanut Butter Ice Cream is for true peanut butter lovers only!
Peanut Butter Ice Cream Recipe
If you’re looking for a peanut butter ice cream recipe that just has a hint of peanut butter flavor – this is not the ice cream for you!
This super simple, no churn peanut butter ice cream tastes like a scoop of frozen peanut butter. It has the icy creaminess of, well, ice cream, but the cream does not overpower the peanut butter flavor. It’s salty, sweet and creamy – and so incredibly satisfying.
Next time, I am definitely adding chocolate chips or chopped up pieces of Reese’s Peanut Butter Cups. You could also serve a scoop alongside chocolate cake if you’re a fellow peanut butter and chocolate fan.
If you’re a fan of peanut butter and honey, like my daughter, you could swirl some honey into the ice cream before freezing – or just drizzle some on when serving.
Ooh ooh ooh – you could make an ELVIS SUNDAE with this ice cream! I’m kind of disappointed I didn’t think of it before now. Scoops of peanut butter ice cream topped with some fried bananas.. and maybe even some crumbled, cooked bacon. I may be the only person in the world who thinks that sounds absolutely delicious, but I do.
Even though I have an ice cream maker that I love, I still usually end up making no churn ice creams way more than I make “conventional” ice creams. They always turn out wonderfully – never gritty or overly egg-y (an issue with a lot of homemade ice creams) and they take less than 10 minutes to whip up.
There’s no tempering eggs, boiling cream, or anything super technical with this recipe. You just have to be patient and whip the cream for 4-6 minutes to achieve soft peaks, and then stir in the other ingredients before freezing.
The first time you make no churn ice cream, it may seem like the cream is never going to pillow up into soft cloud shapes, but just trust the process and keep at it. Set a timer if you know that you tend to be impatient with tedious kitchen tasks. (And definitely set a timer if you are using a stand mixer and may get bored and wander off.. if you over beat the cream, it will return to a liquid state.)
You can keep this ice cream in the freezer for up to three months, in a sealed freezer container (this set of freezer containers is a crazy bargain), but I find that the texture can change after a month. (I also find this with store-bought ice creams.)
These re-usable ice cream containers would be super cute if you plan to make homemade ice cream more often – and would be really cute if you made this homemade peanut butter ice cream as a gift!
Peanut Butter Ice Cream Ingredients
- Heavy whipping cream (35%)
- Sweetened condensed milk, to taste
- White sugar, optional
- Vanilla extract
- Creamy peanut butter
Scroll down to the printable recipe card for full measurements.
Tip: you can use cashew or almond butter in place of the peanut butter, if desired.
Kitchen Tools You May Find Helpful
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Loaf pan or freezer containers (or check out these cute reusable ice cream containers)
How to Make Peanut Butter Ice Cream without an Ice Cream Machine
In a large bowl, whip the cream with an electric mixer until soft peaks form, about 4 minutes. Set aside.
In a medium size bowl, whip together the sweetened condensed milk, vanilla extract, sugar (if using) and 1 cup of the peanut butter until all is combined. It’ll be thick.
Add peanut butter mixture to whipped cream and whip with electric mixer just until combined.
Fold the ice cream mixture into a loaf pan and swirl in the remaining peanut butter.
Freeze for 6+ hours or overnight.
Grab your free printable for our no churn peanut butter ice cream recipe:
- 2 cups heavy whipping cream (35%)
- 1 14oz can sweetened condensed milk, to taste (I tend to use half a can)
- 1 Tablespoon vanilla extract
- 1 1/4 cup creamy peanut butter
- In a large bowl, whip the cream with an electric mixer until soft peaks form, about 4 minutes. Set aside.
- In a medium size bowl, whip together the sweetened condensed milk, vanilla extract, sugar (if using) and 1 cup of the peanut butter until all is combined. It’ll be thick.
- Add peanut butter mixture to whipped cream and whip with electric mixer just until combined.
- Fold the ice cream mixture into a loaf pan and swirl in the remaining peanut butter.
- Freeze for 6+ hours or overnight.
You can add 1/3 cup of sugar if you want this recipe to be sweeter. I find that the sweetened condensed milk and peanut butter add all of the sweetness that I need.
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Amount Per Serving: Calories: 659Total Fat: 47gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 90mgSodium: 293mgCarbohydrates: 48gFiber: 2gSugar: 41gProtein: 16g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This peanut butter ice cream is a peanut butter lover’s dream! If you’re a fan of eating peanut butter out of the jar with a spoon, this ice cream will be like heaven to you!
Check out some of our other homemade ice cream recipes: