Easy Peanut Butter Ice Cream Recipe
Make this Easy Peanut Butter Ice Cream without an ice cream machine!
Servings: 10 servings
Calories: 366kcal
Cost: 7
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).
Video
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).
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