Peanut Butter Ice Cream
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.
Ingredients
- 2 cups heavy whipping cream
- 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 cream 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
- 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.
Nutrition Facts
Peanut Butter Ice Cream
Amount Per Serving (0.5 cup)
Calories 381
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 17g106%
Cholesterol 89mg30%
Sodium 128mg6%
Potassium 202mg6%
Carbohydrates 22g7%
Fiber 0g0%
Sugar 19g21%
Protein 5g10%
Vitamin A 935IU19%
Vitamin C 0.8mg1%
Calcium 109mg11%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.