No Churn Peanut Butter Cup Ice Cream

a grey bowl with peanut butter ice cream on a wooden board with a spoon.

5 from 2 ratings

No Churn Peanut Butter Cup Ice Cream

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.

Prep Time5

Freezing Time4

Total Time4 5

Course: Dessert

Cuisine: American

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

Servings:

Author: Sarah Cook

Equipment

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

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 to 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.
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