This easy-to-follow recipe for peanut butter ice cream with peanut butter swirls is no churn and great to make with kids!
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.
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!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
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.
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.
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.
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.
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
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 16oz (2 Cups) Heavy Whipping Cream
- 14oz Can Sweetened Condensed Milk
- 2 Teaspoons Pure Vanilla Extract
- 8oz (1 Cup) Creamy Peanut Butter, divided
- 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.
- Prep Time: 10 Minutes
- Freeze Time: 8 Hours
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: no churn peanut butter ice cream, pb ice cream, easy peanut butter ice cream recipe
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