No Churn Peanut Butter Ice Cream Recipe

Oh, yes! 🥜🍦 No-churn peanut butter ice cream is a creamy, dreamy treat you can whip up in no time — no ice cream maker needed! Rich peanut butter flavor with that perfect smooth texture, ready to scoop after a few hours in the freezer.

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🥜 No-Churn Peanut Butter Ice Cream

Ingredients (about 1 quart):

• 2 cups heavy whipping cream, cold

• 1 (14 oz) can sweetened condensed milk

• 1 cup creamy peanut butter (natural or classic, stirred)

• 1 tsp vanilla extract

• Optional: ½ cup chopped peanuts or chocolate chips for mix-ins

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Instructions:

1. Whip the cream:

   • In a large bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form.

2. Mix peanut butter base:

   • In a separate bowl, whisk together the sweetened condensed milk, peanut butter, and vanilla extract until smooth and well combined.

3. Fold together:

   • Gently fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate the whipped cream.

4. Add mix-ins (optional):

   • Fold in chopped peanuts or chocolate chips if you want extra texture.

5. Freeze:

   • Pour the mixture into a loaf pan or airtight container.

   • Smooth the top, cover tightly with plastic wrap or lid.

   • Freeze for at least 6 hours or overnight until firm.

6. Serve:

   • Scoop and enjoy!

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Tips & Variations:

• Swirl in some chocolate fudge sauce before freezing for a peanut butter chocolate combo.

• Use crunchy peanut butter for more texture.

• For a vegan version, try coconut whipped cream and sweetened condensed coconut milk.

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Want a recipe for a peanut butter cup swirl or caramel ribbon in this ice cream?