This Homemade Peanut Butter Ice Cream Recipe (No Churn) is almost easier to make than it is to eat! Full of that delicious peanut butter and chocolate combination, this ice cream is sure to be your new favorite flavor!
Peanut butter and chocolate are one of my favorite flavor combinations! If you're like me, then you should check out my other favorite peanut butter recipe like this Edible Peanut Butter Cookie Dough.
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Ingredients
- Sweetened Condensed Milk
- Peanut Butter
- Heavy Cream
- Vanilla
- Chocolate Fudge
- Reese's Minis.
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: Add peanut butter, sweetened condensed milk and vanilla in a bowl. Whisk together.
- Step 2: Whip heavy cream to stiff peaks.
- Step 3: Add peanut butter mixture to the heavy cream and gently fold together.
- Step 4: Add in fudge and chopped candy pieces. Then cover and freeze for 4-6 hours!
Hint: I like to layer the ice cream by pouring half the ice cream into the dish, then adding the fudge and candies, before adding the second half of the ice cream. This way you get little pieces of candies in each scoop and little swirls of fudge throughout!
Variations
There's tons of ways to change up this easy no-churn peanut butter ice cream! Here are a few of my favorite add-ins!
- Double Chocolate - peanut butter and chocolate go hand-in-hand, so add in chocolate fudge and chopped chocolate pieces for even more chocolate deliciousness.
- Extra Crunch - add some chopped peanuts as well for some extra crunch in your ice cream!
- Banana Split - peanut butter and banana isn't just a delicious sandwich flavor! Add some chopped banana to a bowl, with a few scoops of peanut butter ice cream, then drizzle in some chocolate sauce, chopped peanuts and some whipped cream. With a cherry on top, this banana split is ready to eat!
If you love that last variation, you should check out these Peanut Butter Banana Cookies! They're sweet, salty, and chocolatey all in one cookie!
Equipment
When it comes to making no-churn ice cream, the only equipment you really need is a hand mixer! You could use a stand mixer as well, but any type of mixer will do!
This makes it so much easier to whip the heavy cream to stiff peaks!
Storage
I like to store my homemade ice cream in little tubs that I found at my local grocery store, but any airtight container will do!
The ice cream will last for about 2-3 months in the freezer!
Top tip
If you plan on making a lot of no-churn ice cream (which you definitely should!), I recommend investing in ice cream tubs so your ice cream can last even longer!
FAQ
While I haven't tested a different type of nut butter, I'm assuming it should work out the same!
Cheers!
-Holly Michelle
Peanut Butter Ice Cream Recipe (Homemade No Churn)
Equipment
- Hand Mixer
Ingredients
- 14- oz can Sweetened Condensed Milk
- ½ cup Peanut Butter
- 2 cups Heavy Cream
- 1 teaspoon Vanilla
- ½ cup Chocolate Fudge
- ½ cup Chopped Chocolate Peanut Butter Candy
Instructions
- In a bowl, mix together sweetened condensed milk, peanut butter, and vanilla. Set aside.14- oz can Sweetened Condensed Milk, ½ cup Peanut Butter, 1 teaspoon Vanilla
- In a large bowl, whip heavy cream until it forms stiff peaks, about 3-4 minutes.2 cups Heavy Cream
- Then gently fold in sweetened condensed milk mixture.
- Chop up chocolate candies. Set aside.½ cup Chopped Chocolate Peanut Butter Candy
- Then pour half of the ice cream mixture into a baking dish and drizzle in half of the chocolate fudge and chopped candies. Swirl around using a skewer or knife.½ cup Chocolate Fudge
- Then top with remaining ice cream, fudge, and chopped candies. Swirl around.
- Cover with plastic wrap and place in the freezer for at least 4-6 hours but overnight is best!
- After the ice cream is set, serve in an ice cream cone or a large bowl! Enjoy!
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