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My homemade no-churn peanut butter cup ice cream is an easy, creamy recipe you’ll want to make over and over again. This simple and delicious dessert is ready in just five minutes with only four ingredients.
Now, my friends, I’ve heard you. Loud and clear. You don’t want complicated desserts from me. You want it sweet, quick, and easy. And if there are minimal dishes AND ingredients, you’ll love it even more.
This peanut butter cup ice cream checks all those boxes and more. No cook, no churn, no ice cream maker. All flavor. No-fuss.
Reader Review
“We have made a lot of the whipped cream plus condensed milk Ice Cream over the last 2 years, but this is the best one I made so far… next time I might just add the mini peanut butter cups like you did, because that sounds delicious! (but they are very expensive in Germany). If you try any other of the no-churn ice cream I will definitly be the first to test them 😉”
Barbara
Sarah’s Cheat Codes
- I like to chill the mixing bowl, whisk attachment, and the can of sweetened condensed milk in the fridge for 30 minutes before making no-churn ice cream.
- If you’re unable to find mini peanut butter cups, use normal-sized cups and chop them into bite-sized pieces.
- As with most homemade ice creams, this one becomes very firm in the freezer after about 10 hours. That’s why I prefer to enjoy it the day of. After that, if needed, you can leave it at room temperature for 15-20 minutes prior to scooping.
No Churn Peanut Butter Cup Ice Cream
Ingredients
- 2 cups heavy whipping cream {very cold}
- 6 tbsp PB2 powdered peanut butter {or 4 tbsp creamy peanut butter}
- 1/2 cup sweetened condensed milk
- 1/2 cup mini peanut butter cups
Instructions
- In a stand mixer or using a hand mixer, whip cold heavy cream, and the PB2 for 2-3 minutes or until stiff peaks form. It's ready when you can hold the whisk sideways and the mixture doesn't drip.2 cups heavy whipping cream, 6 tbsp PB2 powdered peanut butter
- With the mixer turned off, add in the sweetened condensed milk and peanut butter cups. Gently fold it in with a silicone spatula.1/2 cup sweetened condensed milk, 1/2 cup mini peanut butter cups
- Place it in a freezer-proof container and carefully press a piece of plastic wrap over the top, ensuring it makes contact with the top of the ice cream.
- Freeze until solid, ~4-5 hours.
Notes
- As with most homemade ice creams, this one becomes very firm in the freezer after about 10 hours. That’s why I prefer to enjoy it the day of. After that, if needed, you can leave it at room temperature for 15-20 minutes prior to scooping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Powdered peanut butter??? Color me intrigued! This ice cream looks absolutely delicious! Gonna have to try getting some of that powdered PB and making it this summer. Yummy yummy . . .
My friend told me about it a few years ago. A lot of people who eat low-fat diets love their powdered peanut butter. I think it’s amazing in smoothies, desserts, and frosting!
We made something very similar this week…. but for lack of powdered we just stired in normal peanut butter. (so whipping cream plus condensed milk, plus cocoa powder plus peanut butter stired in very gently) Tastes like an ice cream snickers… can there be anthing more satisfying on a day where the kids on summer break are about to drive you crazy? 😉
Sounds amazing! Did you add the cocoa powder when you were whipping the cream or later during the process?
And let’s be clear. As the moms of two boys, they are always driving us crazy!
I whipped the cream first (450ml), then added the cold (!) condensed milk (400g/1 can) slowly (but still on high with the hand mixer) and then added maybe 4 tablespoons of the the sifted cocoa powder (I am a cocoa powder snob, this has to be Valrhona), whipped it more and then very slowly folded in the crunchy peanut butter, but left some bits unstirred so it made little peanut clusters in the icecream.
We have made a lot of the whipped cream plus condensed milk Ice Cream over the last 2 years, but this is the best one I made so far… next time I might just add the mini peanut butter cups like you did, because that sounds delicious! (but they are very expensive in Germany). If you try any other of the no-churn ice cream I will definitly be the first to test them 😉
Sounds amazing! That is not a cocoa brand I have ever seen, but I get mine at a fancy grocery store in the bulk section. It’s so dark it is almost a purple. I would bathe in it if possible.
Do you have a mini muffin tin? You could make your own PB cups (assuming peanut butter isn’t too expensive?) and then chop them if you really wanted to experience it.
Looks amazing! And what a hand model!
The hubs just recently discovered peanut butter powder and is in heaven. To say he loves all things peanut butter would be a gross understatement. His fave, on constant repeat, thing right now is to use my homemade ice cream with the peanut butter powder and malt powder to make a malt. Definitely going to give this a try for him!