No Churn Peanut Butter Ice Cream
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You don’t need an ice cream maker to create THE BEST Peanut Butter Ice Cream ever! That’s right, this no churn ice cream recipe is easy to make without a machine. You can prep this homemade ice cream in just 10 minutes, then let it freeze for 5 hours. It’s incredibly creamy and you’ll love the extra peanut butter swirl throughout the ice cream!
I absolutely LOVE peanut butter ice cream. If it’s on the menu at an ice cream shop, there’s a 100% chance I’m going to order it! If only I knew all along just how easy it is to make at home, without an ice cream machine, nonetheless!
I made my first no churn ice cream recipe in the summer of 2017. I was instantly hooked on how easy it was to make homemade ice cream without a machine. With about 10 minutes of prep time, the ice cream is ready to go in the freezer. Just a few short hours later, you have incredibly rich and creamy ice cream!
Seriously, this might just be the creamiest ice cream you’ve ever eaten! For me, the key to a good peanut butter ice cream is the swirl of peanut butter all the way through.
In addition to flavoring the base of this ice cream with peanut butter, I’ve also swirled in melted peanut butter. This creates that always impressive peanut buttery swirl that you’ll find in fancy ice cream restaurants. Luckily you can easily make it in the convenience of your home!
Kurt said that this was the best Peanut Butter Ice Cream he’d ever had, and I’d have to agree! For all of you peanut butter lover’s out there, this recipe is a must-try!
How to make No Churn Peanut Butter Ice Cream
Homemade peanut butter ice cream can be made without a machine in just 6 simple steps!
- In a large bowl, whisk together a can of sweetened condensed milk with creamy peanut butter, vanilla extract and salt.
- Whip heavy cream with a stand mixer, or electric hand mixer, on medium high speed until firm peaks form.
- Note: You can also hand whip the heavy cream if you don’t have a mixer at home. This will also provide you with a great arm workout! 😉
- Fold the condensed milk and peanut butter mixture into the whipped cream with a rubber spatula until combined. Pour the mixture into a 2 quart container.
- Melt an additional 1/2 cup peanut butter in the microwave for 60 seconds. Stir and set aside to cool slightly.
- Drizzle half of the melted peanut butter over the ice cream in the container and use a spoon to swirl it into the ice cream. Pour the remaining peanut butter over the ice cream and swirl it into the ice cream.
- Cover and freeze for at least 5 hours, or overnight.
Tips for making perfect No Churn Ice Cream every time!
- Preferably use a metal container to freeze the ice cream, as it will freeze the ice cream faster than a glass pan. If you don’t have a metal pan, no worries, glass or plastic will also work!
- Place the container that you’ll use to freeze the ice cream in the freezer before adding the ice cream. Having a cold container will help the ice cream freeze quicker.
- Once the ice cream is frozen, you can transfer it to different containers if you’d like. I store my homemade ice cream in these glass containers. This recipe fits perfectly into two of these containers and the lid keeps all of the air out to prevent freezer burn.
- Freeze for AT LEAST 5 hours! Any less and the ice cream might not set in the middle.
- Do NOT make substitutions. This recipe works perfectly with the simple combination of heavy cream and sweetened condensed milk. Substituting either of these ingredients can vary the final result of the ice cream taste and texture.
- Use a wet ice cream scoop to scoop out the ice cream after it’s frozen. I actually learned this trick at my first job, working at a frozen custard shop. A wet ice cream scoop means the ice cream will come out of the scoop and into your bowl much easier!
How long will homemade peanut butter ice cream last?
Stored in airtight containers, homemade peanut butter ice cream will last for months in the freezer. Just make sure the containers are sealed tightly so your ice cream doesn’t get freezer burn.
Can I added chocolate chips or peanut butter cups?
You sure can! After folding the condensed milk and peanut butter mixture into the whipped cream, you can fold in additional ingredients. You can add anywhere from 1/2 cup to 1 1/2 cups of chopped peanut butter cups, mini chocolate chips or Oreos.
You can also get crazy and add a combination of ingredients. Peanut Butter Ice Cream with Oreos and Peanut Butter Cups, don’t mind if I do!
Just want a swirl of chocolate in there? Drizzle in 1/2 cup of chocolate syrup, along with the melted peanut butter and swirl it into the ice cream.
Looking for more frozen sweet treats? Try these 5 popular recipes!
- No Churn Homemade Chocolate Ice Cream
- Frozen Strawberry Cheesecake Bars
- Mini Ice Cream Cakes
- Reese’s Peanut Butter Cup No Bake Cheesecake Bars
- No Churn Salted Caramel Ice Cream
No Churn Peanut Butter Ice Cream
- 14 oz can sweetened condensed milk
- 1 cup creamy peanut butter, divided
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 cups heavy cream, cold
- Whisk together the condensed milk, ½ cup peanut butter, vanilla extract and salt in a large bowl, set aside.
- Melt the remaining ½ cup peanut butter in the microwave for one minute. Stir and set aside to cool.
- Whip the heavy cream with a stand mixer, or electric hand mixer, on medium-high speed until firm peaks form, about 3 minutes.
- Fold the condensed milk and peanut butter mixture into the whipped cream with a rubber spatula until combined.
- Pour into a 2 quart container, preferably metal.
- Use a small spoon to drizzle half of the melted peanut butter over the ice cream, then swirl it into the ice cream. Repeat with the other half of the melted peanut butter.
- Cover with plastic wrap and place in the freezer.
- Freeze for at least 5 hours, or overnight.
- This recipe makes approximately 1/2 gallon of ice cream.
- The ice cream can be stored in the freezer for months. Just make sure it's in an airtight container to prevent freezer burn.
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