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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.

ice cream in a clear ice cream glass next to a spoonful of peanut butter.


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

ingredients in peanut butter ice cream.

Ingredients Needed

  • 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.

Be sure to see the recipe card below for full ingredients & instructions!

How to make peanut butter ice cream

  1. Beat the whipping cream until stiff peaks form then set it aside. 
  2. Mix the cream cheese, sweetened condensed milk, vanilla, and a cup creamy peanut butter in a large bowl until no lumps remain. 
  3. Add the beaten whipped cream and chopped peanut butter cups then fold them into the ice cream mixture.
  4. 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. 
  5. Cover and freeze until firm. 
ice cream in a black skillet next to a spoonful of peanut butter.

Expert 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.

FAQs

What kind of peanut butter is best for ice cream?

Use no-stir peanut butter to help you save time from stirring the natural peanut oils and mess. 

How long does homemade ice cream last?

This homemade peanut butter ice cream recipe will last for up to 2 weeks if kept in an airtight container in the freezer. 

Is ice cream gluten-free?

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.

ice cream in a clear ice cream glass next to a spoonful of peanut butter.

Easy Peanut Butter Ice Cream Recipe

5 from 1 vote
Make this Easy Peanut Butter Ice Cream without an ice cream machine!
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
 

  • 2 cups (474 ml) cold heavy whipping cream
  • 8 ounces cream cheese (room temperature)
  • 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 Video

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

Serving: 1serving | Calories: 366kcal | Carbohydrates: 12g | Protein: 6g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 172mg | Potassium: 173mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1008IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 0.4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on May 23, 2023



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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97 Comments

  1. OK … you made me drool … I saw the title and thought “you really don’t want to look, do you?” … I looked, I drooled and saved this recipe … darn you! Of course, I thank you 🙂

  2. Yum! Peanut butter and cheesecake are two of my favorite flavors! I bet this ice cream tastes incredible!

  3. If this is how I get to celebrate Dairy Month, count me in on the celebration! This looks awesome Dorothy!
    xoxo Liz

  4. Wow, easy is right! I foresee many variations on the whole cheesecake idea. I love all the low-fatness too. Very sly of you slipping that in there too 😉

  5. I am a sucker for some ice cream and my husband loves peanut butter. I think this may be making an appearance in my home soon!