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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.
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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
- 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.
- 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.
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
- 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
- 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).
- 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).
Last Updated on May 23, 2023