Peanut butter ice cream is rich, creamy, and made with just three ingredients. It's the perfect salty & sweet treat for any peanut butter fanatic!
Have you made no churn ice cream before? If not, you'll be surprised at how easy it is to make a batch at home today. Some of our favorite flavors include strawberry jam ice cream and butter pecan ice cream.
Peanut butter ice cream is made with just three ingredients that are easy to find at your local grocery store, plus you don't need an ice cream maker or any fancy kitchen appliances - just a hand mixer.
Peanut butter lovers will love this creamy, sweet ice cream recipe. Not only is it flavored with peanut butter, but extra peanut butter is melted and drizzled as a ribbon throughout the ice cream.
Ingredients and substitutions
- Sweetened condensed milk - Necessary as the base of your ice cream. Sweetened condensed milk adds sweetness and creaminess. Homemade or store bought sweetened condensed milk will work in this recipe.
- Peanut butter - Can be substituted with your favorite nut or seed butter, like almond butter or sunflower butter, for a different flavor.
- Heavy cream - Necessary to make no churn ice cream. Heavy cream, or heavy whipping cream, is whipped and folded with the other ice cream ingredients to make a fluffy, aerated base.
Want to add extra to your peanut butter ice cream? Here are a few of my favorite mix-in variations:
- Chopped Reese's peanut butter cups
- Mini chocolate chips
- Chocolate peanut butter shell - use to top your ice cream or add as a crunchy chocolate layer in the middle.
- Crumbled chocolate cookies
- Strawberry jam - to make peanut butter and jelly ice cream.
- Crushed peanuts
Frequently asked questions
A 9x5 loaf pan is the ideal size for this no churn ice cream recipe. However, any freezer safe container will work. Try using a large tupperware container with a tightly sealing container.
This depends on the temperature of your freezer. It takes my freezer about 4 to 5 hours to freeze ice cream, but it could take as long as 8 hours, or overnight.
In ideal conditions, your homemade ice cream will keep for up to three months in a tightly sealed, freezer safe container.
Yes! This recipe works with almond butter and other nut and seed butters. Use a nut or seed butter that you enjoy the taste of because that's exactly what your ice cream will taste like.
Peanut Butter Ice Cream
- 16 ounces (453 g) heavy cream
- 14 ounces (397 g) sweetened condensed milk
- ¾ cup (202 g) peanut butter, divided
- In a large bowl, add heavy cream. Using a hand mixer or stand mixer, whip until stiff peaks are achieved, about 3 minutes.
- In a separate bowl, add sweetened condensed milk and ½ cup of peanut butter. Stir until combined. Gently fold whipped cream into peanut butter mixture until just combined.
- In a small, microwaveable safe bowl, warm remaining ¼ cup of peanut butter for 30-45 seconds, or until melted and thin.
- In a 9x5 loaf pan (or other 6 cup container), add ⅓ of ice cream mixture and spread into an even layer. Drizzle with ⅓ of thinned peanut butter. Repeat twice more ending with a drizzle of peanut butter. Cover and freeze immediately for about 4-5 hours, or until firm.
- Depending on the temperature of your freezer, ice cream may need to be frozen overnight to freeze solid.
- Peanut butter can be substituted with any type of nut or seed butter for a different flavor.
- Ice cream will keep in the freezer for up to three months in a tightly sealed container.