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ice cream in a clear ice cream glass next to a spoonful of peanut butter.
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5 from 1 vote

Easy Peanut Butter Ice Cream Recipe

Make this Easy Peanut Butter Ice Cream without an ice cream machine!
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 366kcal
Author: Dorothy Kern
Cost: 7


  • 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


  • 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).


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