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 for an easy and delicious dessert.
Prep Time5 minutesmins
Freezing Time4 hourshrs
Total Time5 minutesmins
Course: Dessert
Cuisine: American
Keyword: no churn ice cream, no cook ice cream, peanut butter cup 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.
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
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.