Tessa’s Recipe Rundown
Taste: So much peanut butter flavor! It comes in three forms: peanut butter in the base of the ice cream, melted peanut butter swirled in, and mini peanut butter cups. Heavenly!
Texture: Ultra-rich, thick, and creamy. You don’t need much to be satisfied!
Ease: Super duper easy.
Pros: Takes no time before you have homemade ice cream!
Cons: This shortcut approach to ice cream is very rich, and there’s no good substitute I’ve tried for the sweetened condensed milk.
Would I make this again? Absolutely!
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If you’re a peanut butter lover like me, this No Churn Peanut Butter Ice Cream is for you!
I truly adore peanut butter. I eat the stuff every single day (no exaggeration).
I’m always finding new ways to incorporate peanut butter into any recipe. I have countless delicious peanut butter recipes, from my viral Peanut Butter Chocolate Chip Cookies, to my decadent Peanut Butter Stuffed Brownies, and my super-easy, crowd-pleasing Peanut Butter Pie.
I often can’t resist the perfect flavor combination that is chocolate and peanut butter.
However, in this ice cream recipe, the PB is the absolute star.
No Churn Peanut Butter Ice Cream is the easiest ice cream ever, sure to satisfy the biggest peanut butter cravings. I hope you love it as much as I do!
Sprinkle of Science
How to Make No Churn Peanut Butter Ice Cream
The No-Churn Method
- This No Churn Peanut Butter Ice Cream uses the 2-ingredient no-churn technique to make this recipe as simple as possible (full how-to post + video on How to Make Ice Cream without a Machine here).
- In this technique, freshly whipped cream is combined with condensed milk – and in this case, peanut butter. Add in some vanilla, melted peanut butter swirls, and chopped mini peanut butter cups (buy the ones already out of the wrappers to make it quicker) and you’re done!
- No eggs, no custard, no cooking, no churning. Once the mixture is made it just needs to freeze, preferably overnight.
- The peanut butter flavor intensifies as it chills, becoming increasingly delicious.
- If you prefer a ‘soft serve’ consistency, feel free to dig in sooner.
- Check out my step-by-step video below (at the bottom of the recipe card).
What Kind of Peanut Butter is Best for Ice Cream?
I recommend using a conventional creamy peanut butter for this ice cream recipe, such as Skippy or Jif. I haven’t tried natural PB in this ice cream, but it should work just fine – just be sure it’s extremely well stirred, so it’s smooth and cohesive with no hard or oily bits, before using.
Can I Use Almond Butter Instead?
I haven’t tried that, but I don’t see why not! Simply swap the peanut butter for the same amount of almond butter. I recommend doubling the vanilla, as almond butter doesn’t carry quite as much flavor, and the extra vanilla will help round out the flavors better.
How to Perfectly Scoop and Serve Ice Cream
- Allow the ice cream to soften by placing it in the fridge for 30 minutes before serving. This allows it to soften evenly, rather than letting it sit at room temperature where it’ll soften most at the edges and remain hard at the center of the container.
- Next, get a good quality ice cream scoop like this OXO one or this Zeroll one. It makes a huge difference! Make sure it’s totally dry before using.
How to Store No Churn Peanut Butter Ice Cream
Store No Churn Peanut Butter Ice Cream for up to 2 weeks. The longer the ice cream is stored, the more flavorful it will become! However, the longer it’s stored, the harder it will become as well. Be sure to store the ice cream in a well-sealed container, to prevent it from becoming icy (recommendations for this just below).
My Favorite Ice Cream Packaging
Homemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal, so your ice cream doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable and come with lids that offer a nice seal. They also make for perfect gifts.
FREE Printable Ice Cream Tags
I have two sheets of adorable printable ice cream tags. One page has popular flavors, and the other page is blank so you can fill in your own flavor creations. I like to print mine on plain full sheet sticker paper, then cut them out to fit my containers.
More Recipes You’ll Love:
- Strawberry Cheesecake Ice Cream
- Death by Chocolate Ice Cream
- Peanut Butter Chocolate Chip Cookies
- No Bake Chocolate Peanut Butter Cheesecake
- Peanut Butter Pie
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No Churn Peanut Butter Ice Cream
Ingredients
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 1/2 cups (405 grams) creamy peanut butter, divided
- 2 cups (480 grams) heavy cream, chilled
- 1/2 teaspoon vanilla extract
- 1 cup mini peanut butter cups, chopped
Instructions
- In a large bowl, combine the condensed milk and 1 cup of peanut butter until smooth.
- Place the remaining 1/2 cup peanut butter in a heatproof bowl and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla on high speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Gently stir in the peanut butter cups.
- Layer the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter. Once all of the ice cream and peanut butter is inside the container, use a knife to gently swirl the mixture.
- Cover the surface with plastic wrap before sealing the container. Freeze for at least 6 hours, or until firm and the flavor has ripened.
Recipe Notes
Photos by Constance Higley.
I typically use a powdered peanut butter when I need it. I just mix it with water to get the solid consistency for a PB&J sandwich. The powder eliminates the oil in the peanut butter. Do you think I can use the powder itself or should I add the water to make it more solid. Perhaps I just need to bite the bullet and buy a small jar of peanut butter? I really would like to try this as my favorite chocolate candy is a peanut butter cup.
We haven’t tried that, so I can’t say for sure how it’d turn out! Because this recipe uses such a large amount (1 1/2 cups) of peanut butter, I’d recommend buying a jar of peanut butter to ensure that this recipe turns out your first try. Let us know what you think!
Ok, followed direction completly. Been in freezer 2hrs. Cant wait to have a scoop for Breakfast tomorrow.
After buying a mixer it worked MUCH better and faster. (did it by hand before) Made this peanut butter ice cream, and then made a vanilla chocolate chip version. (butter pecan is next) When you whip the cream right, it looks like cool whip, or an even “fluffier” cool whip. The properly made ice cream is like soft serve DQ ice cream. In my clunky old apartment freezer it takes up to two days to completely freeze. Good stuff!