This post may contain affiliate links. For more information, read my disclosure policy.
Scoop into Summer with this Easy Peanut Butter Ice Cream recipe made without an ice cream machine! This is no churn ice cream with just a few main ingredients – just mix and freeze. No special ingredients or extra time needed! It’s creamy, sweet, with tons of peanut butter flavor and is perfect for when you want homemade ice cream but don’t have a machine.
No Churn Peanut Butter Ice Cream is a homemade easy ice cream with the classic base recipe of 1 can of sweetened condensed milk and 2 cups cold heavy whipping cream beaten to stiff peaks. With added peanut butter and cream cheese it has the perfect texture, is made without an ice cream machine, only has 10 minutes of prep time and 4 hours of freezing before you can eat it.
Ever had Ben and Jerry’s peanut butter cup ice cream before? Well, this homemade peanut butter ice cream recipe is even better because you can make it at home at a fraction of the cost. I’ve made several ice cream recipes on here before, like my Almond Fudge Ice Cream Recipe or Chocolate IceCream. But, if you are a peanut lover like myself, you will appreciate this no churn peanut butter ice cream even more!
The secret to no churn peanut butter ice cream is the magic of sweetened condensed milk with whipped cream, which creates the perfect ice cream base. With added peanut butter and cream cheese, the texture is just like the kind you get at the ice cream shop but it’s assembled in minutes without an ice cream machine!
Ingredients in No Churn Peanut Butter Ice Cream
- Peanut butter: I always use no-stir peanut butter in my recipes to avoid the messy oil-stirring process from natural peanut butter. Make sure it’s shelf stable or it will affect the texture and composition of the finished ice cream.
- Make sure you use cold heavy whipping cream and beat it until stiff peaks form, which will help create the structure of the ice cream. It must be heavy cream, no substitutions.
- Cream cheese is added for flavor and a little bit of texture. It can be omitted without any changes.
- Sweetened condensed milk is the key to the sweetness and magic of the no churn ice cream. There is no substitution for this.
- Peanut butter cups: I’m using mini cups that are roughly chopped to add some texture.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Expert Ice Cream 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.
Easy Peanut Butter Ice Cream Recipe
Recipe Video
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 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).
Recipe Nutrition
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.
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.
Hello, what exactly does the cream cheese do for the ice cream?
Just adds a little tang to it – and texture. You can leave it out if you prefer.
Hi there! Can I use just regular whipped cream instead of heavy cream? My experience with that doesn’t work great for me..
I haven’t done that but as long as it makes whipped cream, then yes.
Made this recipe and it was SO GOOD! The ice cream last three days I think between my husband and I. Definitely will make again and check out your other ice cream recipes!
Just curious why fat free sweetened condensed is best? ( I have only full fat at home.) Thanks!!!
You can use either! I just like the fat-free because I feel like I can eat more. 🙂 It’s why I use the fat-free Cool Whip too – but you can substitute fresh whipped cream instead. 🙂
Featured In
Rate This Recipe
Recipe Ratings without Comment