Easy Peanut Butter Ice Cream Recipe
Make this Easy Peanut Butter Ice Cream without an ice cream machine!
Prep Time15 minutes mins
Chill Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Cost: 7
- 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).
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
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