This easy-to-follow recipe for peanut butter ice cream with peanut butter swirls is no churn and great to make with kids!

hand holding peanut butter ice cream in a cone.

This sweet and salty ice cream is irresistible. We love making no-churn ice cream, its quick and easy, my nieces love helping me making it. So there is no need for an ice cream maker. The base of no churn ice cream is heavy whipping cream and sweetened condensed milk, its super simple you whip the cream then fold in the SCM. In this instance we added peanut butter and vanilla to the sweetened condensed milk to flavor the ice cream. And finally we add swirls of peanut butter to the ice cream for the ultimate no churn peanut butter ice cream.

peaunt butter ice cream in a plastic container next to ice cream cones on a light surface.

Let's get to the recipe

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Ingredients
Instructions
Tips For Success
More peanut butter recipes
Recipe Card
Recipe Ratings & Comments

Ingredients

For this somple no churn ice craem you'll need:

Heavy Whipping Cream. The whipped cream is part of the base for this no-churn ice cream recipe. You want to make sure you whip the cream to stiff peaks.
Sweetened Condensed Milk. The sweetened condensed milk is the second component to the base of no-churn ice cream. It keeps the ice cream sweet and creamy!
Pure Vanilla Extract. I love the slight warmth a little bit of vanilla adds.
Creamy Peanut Butter. The star of the ice cream, I used conventional peanut butter, like Jif or Skippy. You will divide the peanut butter and use some in the ice cream base and then some to swirl the ice cream.

You could add some chopped peanut butter cups or Reese's pieces to the ice cream or swirls of hot fudge. You could use crunchy peanut butter instead of creamy peanut butter to add a bit of a crunchy texture!

peanut butter ice cream ingredients on a light surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In a large bowl with a handheld electric mixer or a bowl of an electric mixer fitted with a whisk attachment beat the heavy cream on medium-high speed until stiff peaks are formed. Set aside.

In a large bowl stir together the sweetened condensed milk, vanilla, and 6oz (¾ Cup) of the peanut butter. Mix until fully combined.

sweetened condensed milk, peanut butter,and vanilla mixed together in a bowl on a light surface with an orange linen.

Using a large spatula add half of the whipped cream to the peanut butter mixture and gently fold to combine, then add the remaining whipped cream.

whipped cream added to a bowl of peanut butter filling on a light surface with an orange linen.

spatula folding peanut butter ice cream in a glass bowl on a light surface with an orange linen.

In a freezer-safe container pour half of the ice cream mixture then take the remaining peanut butter and melt it. Then drizzle half of the leftover peanut butter on top of the ice cream, layer the remaining ice cream then drizzle the remaining peanut butter.

peanut butter ice cream in a bowl transferred to container and swirled with peanut butter on a light surface with an orange linen.

Seal completely and freeze for at least 8 hours or overnight. Scoop ice cream and enjoy in cones or bowls. This homemade ice cream is best eaten within a month.

Next time try my strawberry cheesecake ice cream recipe.

hand holding peanut butter ice cream cone.

Tips For Success

Use conventional peanut butter like Jif or Skippy not natural peanut butter
Make sure your heavy whipping cream is very cold so it whips up nicely
Don't overfold the ice cream, once its combined stop, you don't want to deflate the whipped cream.
Keep in mind that homemade ice cream freezes alot harder than store-bought ice cream so you'll want to pull it out of the freezer 15-20 minutes before scooping.

We love this peanut ice cream with a slice of chocolate cake or a drizzle of chocolate sauce.

More peanut butter recipes

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Recipe Card

Peanut Butter Ice Cream

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Print Recipe

This easy-to-follow recipe for peanut butter ice cream with peanut butter swirls is no churn and great to make with kids!

Total Time: 8 hours 10 minutes
Yield: 6-8 Servings 1x

Ingredients

Units Scale

16oz (2 Cups) Heavy Whipping Cream
14oz Can Sweetened Condensed Milk
2 Teaspoons Pure Vanilla Extract
8oz (1 Cup) Creamy Peanut Butter, divided

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Instructions

In a large bowl with a handheld electric mixer or a bowl of an electric mixer fitted with a whisk attachment beat the heavy whipping cream on medium-high speed until stiff peaks are formed. Set aside.
In a large bowl mix together the sweetened condensed milk, vanilla and 6oz (¾ Cup) of the peanut butter. Mix until fully combined. Using a large spatula add half of the whipped cream and gently fold to combine, then add the remaining whipped cream.
In a freezer safe container or a metal loaf pan add half of the peanut butter ice cream then take the remaining peanut butter and melt it. Then drizzle half of the leftover peanut butter on top of the ice cream then layer the remaining ice cream then drizzle the remaining peanut butter. Seal completely and freeze for at least 8 hours or overnight. Best eaten within a month.