Peanut Butter No-Churn Ice Cream Recipe

Here’s the scoop on how to make homemade peanut butter ice cream from scratch without an ice cream churn. This No-Churn PB ice cream is easy and delicious!

If you asked me to name my favorite ice cream flavors, it would go something like this:

1. Mint chocolate chip
2. Peanut Butter
3. Lemon

I shared a delicious recipe for no-churn lemon {+blueberry} ice cream yesterday, so now I’m gonna give you the scoop on how to make homemade peanut butter ice cream from scratch, without an ice cream churn.

Have you ever been to Sonic and gotten a Peanut Butter milkshake? Well, this recipe is gonna make you want to put on your roller skates and deliver a cupful to every open car window you see.

No-Churn Peanut Butter Ice Cream Recipe

Ingredients 

• 1 14-oz. can full-fat sweetened condensed milk 
• 2 cups cold full-fat heavy cream 
• 1 teaspoon vanilla
• ½ cup creamy peanut butter  

Directions 

In a large bowl, combine vanilla, sweetened condensed milk and 1/4 cup peanut butter and stir until combined.

With a mixer, beat heavy whipping cream in a separate bowl until stiff peaks can be formed.

Pour the whipped cream into the peanut butter mixture and fold in until smooth. Be careful not to overmix it at this point.

Next, pour half the ice cream into a freezer safe container. A glass or metal bread loaf pan works great.

Swirl in half of the remaining peanut butter with a spoon or a knife.  Repeat with another layer and the remaining peanut butter.

Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 2-3 minutes before serving. 

Serves 8 

There is nothing better on a hot summer day than homemade ice cream, so have fun making this no-churn peanut butter ice cream for your friends and family. You will get tons of rave reviews and they will remember it forever.

Especially if you deliver it to them on roller skates.

PRINT THE RECIPE

Print Pin

5 from 2 votes

Peanut Butter No-Churn Ice Cream

Here's the scoop on how to make homemade peanut butter ice cream from scratch, without an ice cream churn. This yummy no-churn ice cream will have your family screaming for more!

Course Dessert

Cuisine American

Keyword ice cream, peanut butter

Prep Time 15 minutes minutes

Cook Time 6 hours hours

0 minutes minutes

Total Time 6 hours hours 15 minutes minutes

Servings 8 servings

Calories 414kcal

Author Beth

Equipment

• Mixer

Ingredients

• 14 oz Can of Sweetened Condensed Milk Full-Fat
• 2 cups Cold Heavy Whipping Cream (Full-fat for creaminess)
• 1 teaspoon Vanilla Extract
• 1/2 cup Creamy Peanut Butter

Instructions

• In a large bowl, combine vanilla, sweetened condensed milk and ¼ cup peanut butter and stir until combined.
• With a mixer, beat heavy whipping cream in a separate bowl until stiff peaks can be formed.
• Pour the whipped cream into the peanut butter mixture and fold in until smooth.
• Pour half the ice cream into a freezer safe container.
• Swirl in half of the remaining peanut butter with a spoon or a knife.
• Repeat with another layer and the remaining peanut butter.
• Freeze for 5-6 hours or overnight.
• When it is time to serve, remove from freezer and let sit on the counter to soften for 2-3 minutes before serving.

If you liked this recipe, be sure to check out my Lemon No-Churn Ice Cream Recipe (with blueberries)

Lemon No-Churn Ice Cream Recipe (with Blueberries)

Make easy homemade lemon ice cream with this simple no-churn recipe for a sweet treat for summertime parties.

Click Here for the Recipe