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.
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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
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.
Wow this is really easy ❤
Can I try this for business purposes ma’am tessa?
Oh my! My scout and I just made up the mix. Will be hard to wait!
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..
I know you say not to substitute the sweetened condensed milk… but what about just regular condensed milk or half of each?
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
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?
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.
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?
Video is not working……but love the idea of all that peanut butter!
Thankyou Its so good to see this
OMG can’t wait to try this!
I am going to stock my freezer with this!
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!
Hope you had a great birthday!