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For June Dairy Month as part of a sponsored post for Collective Bias, I made the BEST Easy Peanut Butter Cheesecake Ice Cream you’ll ever taste! Peanut Butter ice cream just got better – and you don’t need an ice cream machine!

ice cream in tall sundae cup with chocolate on top and words on photo

It’s going to be 100 degrees today. Welcome June to the Sacramento area!

In fact, it’s been in the high 80s and 90s more days than I’d like to think about over the past month. I know this very well because we just got our first “summer” electricity bill. We had to run the air this month – it just doesn’t cool off enough at night before Jordan goes to bed to do the whole window-fan thing.

I guess our electric company has raised some of the rates or something because our bill for May was the same cost that we paid in JUNE of last year. You know, when it’s actually hot. I’m not looking forward to my bill next month. Or in August. I’m wondering if I should try to sell them a kidney, or if they’ll take cookies for payment?

I think we’ll be doing a lot of cold foods this summer – and eating a lot of ice cream. It’s a good thing that I made this on Friday – just in time to keep cool for the hot weekend.

Oh. My. Goodness people, this ice cream. Let’s skip ahead to the part where I tell you about it, mmkay? Because it’s seriously the BEST ice cream I’ve ever made.

A few months ago my friend Ashton made Strawberry Cheesecake Easy Ice Cream. It sounded SO good I knew I wanted to make a version for myself sometime this summer.

Did you know it’s June Dairy Month at Safeway (and their affiliate stores)? All month you can take advantage of the Buy $15, Save $5 campaign with Everyday Dairy. If you buy $15 of participating dairy products, you get a $5 coupon to use on your next shopping trip. I bought some of my favorites last week when I shopped. Be sure to look for your coupon at check out – and use some of your items to make some great summer dishes!

Now back to the most amazing ice cream you’ll ever taste. EVER.

ice cream in tall sundae cup with chocolate on top

Let’s talk components, shall we?

It’s easy ice cream – no machine needed. That means I used a can of sweetened condensed milk and a tub of whipped topping. I used fat-free for both of those – but you can use regular. You an also substitute two cups of heavy cream (whip it first) for the Cool Whip.

Then, to make it peanut butter cheesecake I added a block of cream cheese (low-fat) and some peanut butter.

And, cheesecake needs a crust, right? The “crust” on this cheesecake is made of chocolate covered graham cracker cookies. You know, like the Keebler ones. You crush them with some butter to make a crust-like mixture that you add to the ice cream. I also chopped up some peanut butter cups, because you can never go wrong with those!

Freeze it overnight and you have the most indulgent, peanut buttery, amazing, easy ice cream ever.

Seriously, this is OFF THE HOOK.

Who wants to smoosh their face in that?


ice cream in tall sundae cup with chocolate on top and words on photo

Easy Peanut Butter Cheesecake Ice Cream

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Make this Easy Peanut Butter Cheesecake Ice Cream without an ice cream machine!
Yield 8 -12 servings


  • 8 ounces cream cheese regular or low-fat, room temperature
  • 4 ounces vanilla yogurt regular or light
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla
  • 1 can 14 ounces sweetened condensed milk (fat-free is best)
  • 2 containers 8 ounces each whipped topping (regular, low- or fat-free), thawed
  • 1/2 cup mini peanut butter cups chopped
  • 12 chocolate covered graham cracker cookies
  • 1 tablespoon butter softened (regular or light spread)


  • Crush chocolate covered graham crackers in a food processor. Add butter and pulse until the crumbs and butter come together.
  • Beat cream cheese, yogurt, sweetened condensed milk, vanilla, and peanut butter with a hand mixer in a large bowl until no lumps remain. Fold in whipped topping.
  • Add graham cracker mixture and chopped peanut butter cups and fold them into the ice cream mixture. Don’t stir too much - you want chunks running throughout, but you don’t want the graham cracker mixture to separate too much.
  • Place mixture into a large Tupperware bowl or loaf pan, cover, and freeze until firm (at least 4 hours, but overnight is better).
Nutritional information not guaranteed to be accurate
Author Dorothy Kern

Click here to see more PEANUT BUTTER recipes!

Thanks for reading!

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I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  andNeptune Retail #cbias #SocialFabric #EverydayDairy

Last Updated on May 15, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. 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!

  2. Just curious why fat free sweetened condensed is best? ( I have only full fat at home.) Thanks!!!

    1. 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. 🙂