Filed Under: Dessert | Ice Cream | Videos

No Churn Peanut Butter Ice Cream

Recipe By Tessa Arias
April 6th, 2017
5 from 5 votes
5 from 5 votes

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Step-by-step video and FREE printable ice cream labels below!

Prep Time: 15 minutes

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!
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! Jared loved this ice cream.

If you know me at all then you know I’m a peanut butter FREAK.

I eat the stuff every single day (no exaggeration).

So obviously I love a tasty peanut butter dessert. I’m always finding ways to add in peanut butter wherever I can. However in this ice cream recipe, the PB is the absolute star.

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.

This No Churn Peanut Butter Ice Cream uses the 2-ingredient no-churn technique to make it as simple as possible (see my video on How to Make Ice Cream without a Machine here).

In this technique we basically combine freshly whipped cream with condensed milk and 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 that’s about it! There’s a step by step video a little further below so you can see just what I mean.

No eggs, no custard, no cooking, no churning. Once the mixture is made it just needs to freeze, preferably overnight. The peanut butter flavor actually intensifies as it chills. Though if you prefer a “soft serve” consistency you can enjoy it sooner.

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.

Adorable 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 it 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, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.

FREE Printable Ice Cream Tags!

To complete your fun DIY ice cream project, 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.

If you give this recipe a go, be sure to upload a photo to Instagram and tag me and #handletheheat so we can all see!

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.

5 from 5 votes

How to make
No Churn Peanut Butter Ice Cream

Prep Time: 15 minutes
Total Time: 15 minutes
No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Step-by-step video and FREE printable ice cream labels below!


  • 1 (14 ounce) can sweetened condensed milk, chilled
  • 1 1/2 cups creamy peanut butter, divided
  • 2 cups heavy cream, chilled
  • 1/2 teaspoon vanilla extract
  • 1 cup mini peanut butter cups, chopped


  1. In a large bowl combine the condensed milk and 1 cup of the peanut butter until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Video

Recipe Notes

Note: The sweetened condensed milk should not be substituted in this recipe.
Course: Dessert
Cuisine: American


Photos by Constance Higley.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Liz S. — April 6, 2017 at 4:24 am

    Now THIS is an epic, high quality peanut butter cup ice cream. Always love your recipes, but this one especially grabbed my attention (love peanut butter-chocolate ice cream). It’s my birthday today, so I’m selfishly considering this post/recipe a celebratory one 😉 Thank you for sharing another awesome treat!

    • #
      Tessa — April 9, 2017 at 8:25 am

      Hope you had a great birthday!

  2. #
    Harmonium guide — April 6, 2017 at 10:30 am

    I am going to stock my freezer with this!

  3. #
    Ruba FD — April 7, 2017 at 11:53 am

    OMG can’t wait to try this!

  4. #
    Thalia — April 7, 2017 at 9:01 pm

    Thankyou Its so good to see this

  5. #
    Linda — April 11, 2017 at 2:32 pm

    Video is not working……but love the idea of all that peanut butter!

  6. #
    Sandra D — April 18, 2017 at 2:01 pm

    This ice cream was amazing. Such great peanut butter flavour and so easy to make. Is the chilling of the condensed milk necessary? I did a quick chill and noticed it was starting to change colour which I was unclear if that was normal. I think the next time I make it I might add a chocolate stripe into it too. I think it would be delicious too.

    • #
      Tessa — April 23, 2017 at 8:58 am

      It does help this to come together better. I’m not sure what you mean by change color? The condensed milk changed color as it was chilling?

  7. #
    Sandra D — April 23, 2017 at 9:12 am

    I did a quick chill in a water bath and when I opened the can the milk was more a golden brown colour than the normal pale neutral. I was unsure if I grabbed an old can or not so started again and pulled it out before any change might have happened. Do you normally just chill the condensed milk in the fridge overnight before using?

  8. #
    leonor — June 2, 2017 at 2:11 pm

    I Love peanut butter ice cream. If we make this recipe with other nut butter, like cashew butter, would it work just th same? Thanks

  9. #
    Kaylin — June 19, 2017 at 2:51 pm

    I know you say not to substitute the sweetened condensed milk… but what about just regular condensed milk or half of each?

  10. #
    Rechelle — June 26, 2017 at 7:44 am

    I always use this no-churcn ice cream base… But mine is 2 cups of heavy whipping cream and 1/2 can (or less!) of sweetened condensed milk. Whatever I mix in the base, it will always be half the can or less, makes it less sweet which I and my family, even my friends prefer. I love to bake but i always cut the sugar in a recipe. Will try this soon coz I seriuosly love peanut butter and chocolate together..

  11. #
    Robbie — July 3, 2017 at 3:54 pm

    Oh my! My scout and I just made up the mix. Will be hard to wait!

  12. #
    Kathleen — August 18, 2017 at 8:31 pm

    Wow this is really easy ❤
    Can I try this for business purposes ma’am tessa?

  13. #
    Laural — January 24, 2018 at 1:48 pm

    This was, AMAZING. I love my peanut butter, and this was the ice cream I’ve always been looking for. So peanut buttery, not too sweet, and so easy to make. Thank you!! I took this on a Girls Weekend, and everyone wanted to make another batch 🙂

  14. #
    Jackie — April 25, 2018 at 11:46 pm

    I make a peanut butter ice cream but it needs to churn!! I have stopped making it now because it separates each time I make it!! I really don’t know why? Any ideas please? I am looking forward to trying your recipe.

  15. #
    Kathy — March 24, 2019 at 1:41 pm

    I made this (without the peanut butter cups). I served it with marshmallow on the top to make “Fluffernutter” (it’s a New England thing) Sundaes. I love this recipe. It worked great and I will definitely make it again.

  16. #
    Colleen — October 11, 2019 at 9:22 am

    Made this for friends fabulous! Super creamy and peanut buttery!

    Will make again and again!!!

  17. #
    Kari — December 8, 2019 at 5:17 pm

    This is a divine ice cream. For a bit of crunch, I added some chopped nuts.
    Thanks for sharing.

  18. #
    Mia Janson — April 11, 2020 at 11:06 pm

    Thank you for great recipe.

  19. #
    Lauretta — April 20, 2020 at 1:33 pm

    Hi Tessa,
    I have 8 Grandsons i want to make the peanut butter recipe for and cannot print it. It looks awesome and want to give it a try.
    Thank you Lauretta

  20. #
    Erin — April 27, 2020 at 4:28 pm

    Oh my goodness! This tastes like premium ice cream. Wont buy ice cream ever again

  21. #
    Janet — June 27, 2021 at 11:07 pm

    I am looking for a plain peanut butter ice cream recipe. Can I leave out the peanut butter swirl & the peanut butter cups, or will it affect the flavor of the ice cream? This looks so good, really want to try it.
    what do you think?

    • #
      Tessa — June 28, 2021 at 1:49 pm

      I haven’t tried this recipe without the swirl and peanut butter cups. Leaving out the peanut butter cups should be fine, but the peanut butter swirl adds quite a bit of flavor, so I really can’t guarantee the same flavor outcome. You’ll have to experiment! Let me know how it goes 🙂

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