last updated on October 30, 2026
If you are a peanut butter lover then this no-churn peanut butter ice cream is for you. If you hate peanut butter (or allergic to peanuts) you should just close this tab now because this is the ultimate peanut butter lover’s ice cream. We’re making a no-churn peanut butter base with a peanut butter swirl and lots of peanut butter cups. We’re basically adding peanut butter at every step and it makes this ice cream unforgettable!
No-churn ice cream is such an easy way to make delicious ice cream, and doesn’t require any out-of-the-ordinary appliances. If you’ve never had no churn ice cream, it is usually a combination of sweetened condensed milk and whipped cream, put in the freezer until it sets up. The whipped cream gives a creamy texture and the sweetened condensed milk brings sweetness.
ingredients needed for no-churn peanut butter ice cream
- 1 14 oz can sweetened condensed milk
- 1 1/4 cups creamy peanut butter, divided
- 2 cups whipped cream
- 1/2 cup peanut butter cups
other recipes you will love
no-churn peanut butter ice cream
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 1/4 cup creamy peanut butter, divided
- 2 cups heavy cream
- 1/2 cup peanut butter cups
Instructions
- Add the sweetened condensed milk and 1 cup of peanut butter to a blender or food processor and blend until combined (you can also whisk them together). Transfer to a bowl.
- In a separate large bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. Add 1/4 of the heavy cream to the peanut butter mixture and mix until smooth.
- Transfer the peanut butter mixture into the large bowl with the remaining heavy cream. Gently stir until well combined.
- Add the peanut butter cups and stir until combined. Transfer the mixture to a loaf pan (about 8 or 9 inches long).
- Add the remaining 1/4 cup of peanut butter to a small bowl and microwave for 30-60 seconds until smooth and pourable. Pour the melted peanut butter back and forth across the top of the ice cream. Use the back of a spoon or a toothpick to swirl the peanut butter across the top.
- Cover tightly with plastic wrap and transfer to the freezer for at least 4 hours or overnight.
- When you take the ice cream out of the freezer, let it thaw for 5-10 minutes before scooping. Enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!