No Churn Peanut Butter Ice Cream

Yield: about 1 1/2 quarts ice cream

Prep Time: 15 minutes

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Step-by-step video and FREE printable ice cream labels below!

Tessa's Recipe Rundown...

Taste: So much peanut butter flavor! It comes in three forms: peanut butter in the base of the ice cream, melted peanut butter swirled in, and mini peanut butter cups!
Texture: Ultra rich, thick, and creamy. You don’t need much to be satisfied!
Ease: Super duper easy.
Pros: Takes no time before you have homemade ice cream!
Cons: This shortcut approach to ice cream is very rich, and there’s no good substitute I’ve tried for the sweetened condensed milk.
Would I make this again? Absolutely! Jared loved this ice cream.

  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.
  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.
  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.
  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.
  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.
  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.
  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.
  • No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor.

Photos by Constance Higley.

If you know me at all then you know I’m a peanut butter FREAK.

I eat the stuff every single day (no exaggeration).

So obviously I love a tasty peanut butter dessert. I’m always finding ways to add in peanut butter wherever I can. However in this ice cream recipe, the PB is the absolute star.

This No Churn Peanut Butter Ice Cream uses the 2-ingredient no-churn technique to make it as simple as possible (see my video on How to Make Ice Cream without a Machine here).

In this technique we basically combine freshly whipped cream with condensed milk and peanut butter. Add in some vanilla, melted peanut butter swirls, and chopped mini peanut butter cups (buy the ones already out of the wrappers to make it quicker) and that’s about it! There’s a step by step video a little further below so you can see just what I mean.

No eggs, no custard, no cooking, no churning. Once the mixture is made it just needs to freeze, preferably overnight. The peanut butter flavor actually intensifies as it chills. Though if you prefer a “soft serve” consistency you can enjoy it sooner.

Adorable Ice Cream Packaging

Free printable ice cream tagsHomemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal it doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.

FREE Printable Ice Cream Tags!

To complete your fun DIY ice cream project, I have two sheets of adorable printable ice cream tags. One page has popular flavors, and the other page is blank so you can fill in your own flavor creations. I like to print mine on plain full sheet sticker paper, then cut them out to fit my containers.

If you give this recipe a go, be sure to upload a photo to Instagram and tag me and #handletheheat so we can all see!

How to make
No Churn Peanut Butter Ice Cream

Recipe By Tessa Arias, Handle the Heat
Yield: about 1 1/2 quarts ice cream
Prep Time: 15 minutes

Note: The sweetened condensed milk should not be substituted in this recipe.

Ingredients

1 (14 ounce) can sweetened condensed milk, chilled
1 1/2 cups creamy peanut butter, divided
2 cups heavy cream, chilled
1/2 teaspoon vanilla extract
1 cup mini peanut butter cups, chopped

Directions

In a large bowl combine the condensed milk and 1 cup of the peanut butter until smooth.

Place the remaining 1/2 cup peanut butter in a heatproof bowl and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla on high speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Gently stir in the peanut butter cups.

Layer the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter. Once all of the ice cream and peanut butter is inside the container, use a knife to gently swirl the mixture.

Cover the surface with plastic wrap before sealing the container. Freeze for at least 6 hours, or until firm and the flavor has ripened.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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11 Responses to “No Churn Peanut Butter Ice Cream”

  1. #
    Liz S. — April 6, 2017 at 4:24 am

    Now THIS is an epic, high quality peanut butter cup ice cream. Always love your recipes, but this one especially grabbed my attention (love peanut butter-chocolate ice cream). It’s my birthday today, so I’m selfishly considering this post/recipe a celebratory one ๐Ÿ˜‰ Thank you for sharing another awesome treat!

    • #
      Tessa — April 9, 2017 at 8:25 am

      Hope you had a great birthday!

  2. #
    Harmonium guide — April 6, 2017 at 10:30 am

    I am going to stock my freezer with this!

  3. #
    Ruba FD — April 7, 2017 at 11:53 am

    OMG can’t wait to try this!

  4. #
    Thalia — April 7, 2017 at 9:01 pm

    Thankyou Its so good to see this

  5. #
    Linda — April 11, 2017 at 2:32 pm

    Video is not working……but love the idea of all that peanut butter!

  6. #
    Sandra D — April 18, 2017 at 2:01 pm

    This ice cream was amazing. Such great peanut butter flavour and so easy to make. Is the chilling of the condensed milk necessary? I did a quick chill and noticed it was starting to change colour which I was unclear if that was normal. I think the next time I make it I might add a chocolate stripe into it too. I think it would be delicious too.

    • #
      Tessa — April 23, 2017 at 8:58 am

      It does help this to come together better. I’m not sure what you mean by change color? The condensed milk changed color as it was chilling?

  7. #
    Sandra D — April 23, 2017 at 9:12 am

    I did a quick chill in a water bath and when I opened the can the milk was more a golden brown colour than the normal pale neutral. I was unsure if I grabbed an old can or not so started again and pulled it out before any change might have happened. Do you normally just chill the condensed milk in the fridge overnight before using?

  8. #
    leonor — June 2, 2017 at 2:11 pm

    I Love peanut butter ice cream. If we make this recipe with other nut butter, like cashew butter, would it work just th same? Thanks

  9. #
    Kaylin — June 19, 2017 at 2:51 pm

    I know you say not to substitute the sweetened condensed milk… but what about just regular condensed milk or half of each?

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