No Churn Peanut Butter Ice Cream

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Homemade no churn Peanut Butter Ice Cream is an easy and creamy recipe that you’ll want to make over and over. Four ingredients and just five minutes to a splurge-worthy dessert.

^My nine-year-old is enjoying his summer job of being a food hand model, hence the nibble marks on the top scoop. So hard to find good help these days!

Now, my friends, I need you to know, I’ve heard you. Loud and clear. You don’t want complicated desserts from me. You want it sweet, quick, and easy (TWSS). Nothing fussy. And if there are minimal dishes, you’ll love it even more.

Peanut Butter Ice Cream checks all those boxes and more. No cook, no churn, no ice cream maker. All flavor. No fuss.

What Ingredients Are In Peanut Butter Ice Cream?

This egg-less ice cream only has four main ingredients – heavy cream, peanut butter (I used PB2. More on that in a minute), sweetened condensed milk, and mini peanut butter cup.

And before some internet dbag feels the need to tell me that peanut butter cups have “more than four ingredients”, let’s just declare here and now that “no doy”.

By “four ingredients”, I mean four that you need to purchase and use. We cool?

This peanut butter ice cream uses PB2 which is a powdered peanut butter that I like to keep around. You may remember it from my yummy Peanut Butter Frosting recipe! It’s available online but I have seen it cheaper pretty much everywhere including Target.

Powdered peanut butter has less fat than normal peanut butter, but I’ll be honest that I don’t really care about that. For me, it’s a really convenient thing to use in certain desserts and I like the results better than using regular peanut butter. But, if you only have traditional peanut butter hanging around, the recipe card below will walk you through options.

Using sweetened condensed milk is the secret to keeping this peanut butter ice cream no bake and no churn. The liquidy sweetness means no heating milk to dissolve sugar and it keeps the ice cream from getting icy which allows you to skip the process of tempering eggs.

Can I Make This Dairy-Free?

Oh, my dairy-free friends, I do love you so much and have lots of recipes for you. But this is not one of them.

I have not tested the following, but my only suggestion would be to use the cold cream from a can of coconut cream left in the fridge overnight. Use it in the recipe in place of the heavy whipping cream. Instead of the sweetened condensed milk, use a cold simple syrup.

Here’s How To Make No Churn Peanut Butter Ice Cream

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 cream doesn’t drip.

Pro tip: I like to start at the lowest mixer setting and slowly increase it until it is on max. Throw a clean towel over the mixer to keep splatters at a minimum.

With the mixer turned off, add in the sweetened condensed milk and peanut butter cups. Gently fold it in with a silicone spatula. You don’t want to deflate all the amazing air we just created.

Place it in a freezer-proof container and carefully press a piece of plastic wrap, ensuring it makes contact with the top of the ice cream. Freeze until solid!

Variations

• No powdered peanut butter? Add in 4 tbsp of creamy peanut butter with the heavy whipping cream. You could also add half of the ice cream to your freezer-container and then drop in spoonfuls of peanut butter. Top with the rest of the ice cream base and then more peanut butter. Use a knife or chopstick to create peanut butter ripple swirls.
• To ramp up the chocolate flavor you could mix in chocolate sauce with the sweetened condensed milk, or add in spoonfuls of fudge sauce during the freezing process (see bullet point above).
• The base recipe of heavy cream + sweetened condensed milk could be used in so many different variations to make any kind of ice cream you might want. Add vanilla with the condensed milk and then throw in any variations of things – candy pieces, nuts, fruit, etc.

Pro Tips/Recipe Notes

• Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
• Chill your mixing bowl, whisk attachment, and can of sweetened condensed milk in the fridge for 30 minutes prior to mixing to make this go even faster.
• Don’t overmix the whipping cream. It can go from “perfect for ice cream” to “oops I made peanut butter flavored butter” in a short amount of time.
• If you’re unable to find mini peanut butter cups, use normal sized cups and chop them to bite-sized.
• Some recipes use a full can of sweetened condensed milk but I found that much too sweet. Only using a little meant the ice cream wasn’t soft and scoopable. Using 1/2 cup seems like the perfect happy medium. You’ll have half of the can leftover so you can make another batch of ice cream or even use it to sweeten your coffee.

Other Delectable Ice Cream Recipes

• Homemade Creamy Mint Chocolate Chip Ice Cream
• The Ultimate Homemade Peach Ice Cream
• Creamy Homemade Strawberry Ice Cream
• Fresh Blueberry Ice Cream With Cardamom

Other Easy Dessert Recipes

• Strawberry Bark
• 10 Minute S’mores Bark
• Nordy Bars
• Aunt Barbara’s Old Fashioned Fudge

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

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5 from 2 votes

No Churn Peanut Butter Ice Cream

Prep Time

5 mins

Total Time

5 mins

 

With four ingredients and just five minutes, Homemade no churn Peanut Butter Ice Cream is an easy and creamy recipe that you'll want to make over and over.

Course: Dessert

Cuisine: American

Keyword: no churn ice cream, no cook ice cream, peanut butter ice cream

Servings: 8

Calories: 381 kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup sweetened condensed milk
• 6 tbsp PB2 powdered peanut butter
• 1/2 cup mini peanut butter cups

Instructions

1. 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 cream doesn't drip.

2. With the mixer turned off, add in the sweetened condensed milk and peanut butter cups. Gently fold it in with a silicone spatula. You don't want to deflate all the amazing air we just created.

3. Place it in a freezer-proof container and carefully press a piece of plastic wrap, ensuring it makes contact with the top of the ice cream. Freeze until solid!

Recipe Notes

Start the mixer at the lowest setting and slowly increase it until it is on max. Throw a clean towel over the mixer to keep splatters at a minimum.

 

No powdered peanut butter? Add in 4 tbsp of creamy peanut butter with the heavy whipping cream. You could also add half of the ice cream to your freezer-container and then drop in spoonfuls of peanut butter. Top with the rest of the ice cream base and then more peanut butter. Use a knife or chopstick to create peanut butter ripple swirls.

 

Nutrition Facts

No Churn Peanut Butter Ice Cream

Amount Per Serving (0.5 cup)

Calories 381 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 17g 85%

Cholesterol 89mg 30%

Sodium 128mg 5%

Potassium 202mg 6%

Total Carbohydrates 22g 7%

Dietary Fiber 0g 0%

Sugars 19g

Protein 5g 10%

Vitamin A 18.7%

Vitamin C 1%

Calcium 10.9%

Iron 1.8%

* Percent Daily Values are based on a 2000 calorie diet.

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