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Scoop into Summer with this Easy Peanut Butter Ice Cream recipe. It’s creamy, delicious and SO easy to make. It’s easy ice cream without an ice cream machine – no churn and full of your favorite peanut butter flavors.
Easy No Churn Peanut Butter Ice Cream
Ever had Ben and Jerry’s peanut butter cup ice cream before? Well, this homemade peanut butter ice cream recipe is even better. It’s made 100% from scratch so you have full control over the ingredients.
I’ve made several ice cream recipes on here before, like my Almond Fudge Ice Cream Recipe or Chocolate Ice Cream. But, if you are a peanut lover like myself, you will appreciate this no churn peanut butter ice cream even more!
Why you’ll love this recipe
- It’s my family’s favorite ice cream flavor!
- It’s full of peanut butter cups!
- Just mix and freeze- no ice cream machine needed
- No Churn ice cream is SO EASY to make!
Ingredients Needed
- Peanut butter: I always use no-stir peanut butter in my recipes to avoid the messy oil-stirring process from natural peanut butter
- Heavy whipping cream: make sure you use cold heavy whipping cream
- Cream cheese: be sure it’s at room temperature. You can use fat-free cream cheese if you prefer.
- Sweetened condensed milk: You can use regular or fat-free sweetened condensed milk.
- Peanut butter cups: I’m using mini cups that are roughly chopped to add some texture.
How to make peanut butter ice cream
- Beat the whipping cream until stiff peaks form then set it aside.
- Mix the cream cheese, sweetened condensed milk, vanilla, and a cup creamy peanut butter in a large bowl until no lumps remain.
- Add the beaten whipped cream and chopped peanut butter cups then fold them into the ice cream mixture.
- Place the ice cream mixture into a large Tupperware bowl or loaf pan. I drizzled some warmed peanut butter over the top for an extra touch.
- Cover and freeze until firm.
Expert Tips
- To make low-fat ice cream, swap 2 containers (8 ounces each) of fat-free Cool Whip for the heavy whipping cream.
- Freeze your ice cream mixture for at least 4 hours, but overnight would be best.
- Add some Hot Fudge for a chocolate swirl.
- Use any mix-ins you like – you could add Reese’s Pieces or chopped peanut butter cookies.
FAQs
Use no-stir peanut butter to help you save time from stirring the natural peanut oils and mess.
This homemade peanut butter ice cream recipe will last for up to 2 weeks if kept in an airtight container in the freezer.
As long as you double check the sweetened condensed milk, this recipe is gluten free. Just make sure any add-ins are also gluten free.
Easy Peanut Butter Ice Cream Recipe
Ingredients
- 2 cups (474 ml) cold heavy whipping cream
- 8 ounces cream cheese (room temperature)
- ⅓ cup (89g) peanut butter
- 1 teaspoon vanilla
- 1 14 ounces can sweetened condensed milk
- ½ cup mini peanut butter cups chopped
Instructions
- Beat whipping cream until stiff peaks form. Set aside.
- Beat cream cheese, sweetened condensed milk, vanilla, and peanut butter with a hand mixer in a large bowl until no lumps remain. Fold in whipped cream.
- Add chopped peanut butter cups and fold them into the ice cream mixture.
- Place mixture into a large Tupperware bowl or loaf pan. I drizzled some warmed peanut butter over the top. Cover, and freeze until firm (at least 4 hours, but overnight is better).
Recipe Video
Recipe Notes
- You can use regular or fat-free sweetened condensed milk.
- Low fat cream cheese is fine.
- To make a low fat ice cream, swap 2 containers (8 ounces each) fat free Cool Whip for the heavy whipping cream.
- Use only a no-stir peanut butter (not natural).
This looks so good Dorothy!! Putting on my to-make list!!
Thanks Aimee!
I am most definitely trying this out! YUM!
Thanks Melissa!
D.I.Y. this happens to be “dairy month” “cool whip®” is “non dairy” if you want you can use “dream whip®” (you make it with milk) second, those are not “mini” Reese’s® those are Reese’s® “miniatures” that you used. Also, you can use crumbled up graham cracker crust. (If you don’t like too much chocolate) I love to make this stuff except, I’ll use reese’s® minis (sort of like the ones you find in “Moose tracks” ice cream have you heard of a “Dickeys BBQ®” “banana crumbles”? It’s like an ice cream parfait. It’s made with. Vanilla. Ice cream, layered with bananas, and vanilla. Wafers. You should try to make one of these.(they don’t have them available at the dickeys BBQ in my area)
Thans Mary! I know that Cool Whip is nondairy, however I prefer to use it in my easy ice cream so that I can make it more fat-free. I did note in the post that you can sub heavy whipping cream (2 cups – then whip it). Thanks for catching the Reese’s…but well. Any Reese’s would work fine! They’re chopped so it doesn’t matter. I prefer not to buy store bought graham cracker crusts as I feel like they taste like the tin they came in, and I happened to have grahams in my pantry, but you can certainly use what you like!
Ok wait a sec, I had no idea you could make ice cream that looks that good without an ice cream maker!!! Yum!!
Yes! Cool whip (or 2 cups cold whipping cream, whipped) + sweetened condensed milk + vanilla and toppings = ice cream! It’s amazing.
Yummmmmmm!
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