Peanut Butter Ice Cream Recipe is the ultimate creamy, dreamy dessert for peanut butter lovers. This no-churn recipe delivers rich flavor and smooth texture without needing an ice cream maker. Every scoop is packed with nutty goodness and just the right amount of sweetness. If you're craving a homemade frozen treat, this recipe is about to become a favorite.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 4 hours 15 minutes (including freeze time)
- 🍴 Servings: About 8 servings
- 🧄 Flavor Profile: Creamy, nutty, sweet, rich
- 🍚 Best Served With: Chocolate sauce, brownies, cookies, waffles
- 🧊 Make Ahead?: Yes, must freeze before serving
Summarize and Save This Content On
There's something so satisfying about making your own ice cream from scratch. The combination of whipped cream and peanut butter creates a light yet indulgent dessert that melts perfectly in your mouth. The added crunch from roasted peanuts brings the whole thing together. You can even customize it with extra swirls or mix-ins for added flavor. Once you taste this ice cream, store-bought just won't compare.
This recipe was inspired by my peanut butter brownie ice cream and Reese's peanut butter cup ice cream on this site, and pairs well with this peanut butter cookie bars recipe.
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Why You Will Love This Recipe
- Rich flavor: Refreshing no churn cold dessert that's creamy, smooth and packed with peanut butter goodness and all the mix-ins you want.
- Easy to make: Simple steps, budget-friendly and common ingredients
- Family favorite: Loved by kids and adults, great for summer and perfect for preparing in advance
Ingredients
This peanut butter ice cream recipe uses just a few basic ingredients that come together to create a rich and creamy homemade ice cream.
- Heavy cream: Whips into a light, creamy base
- Sweetened condensed milk: Adds sweetness and smooth consistency
- Peanut butter: Provides rich, nutty flavor
- Dry roasted peanuts: Adds crunch and enhances flavor
See the recipe card below for the exact quantities of each ingredient.
Variations
- Honey roasted peanut: Add honey for natural sweetness and crunch
- Chocolate peanut butter: Add ½ cup chocolate chips or chunks
- Peanut butter cup: Add chopped peanut butter cups or Resses's pieces
- Crunchy version: Use crunchy peanut butter for texture
- Cookie peanut butter: Fold in crushed or chopped Oreos or your favorite cookies
- Chocolate caramel peanut butter: Add in Rolos, Milk Duds or Caramilk
Check out my peanut butter cup ice cream if recipes like this are your thing.
How to Make Peanut Butter Ice Cream Recipe
This recipe is simple and comes together in just a few steps. Don't worry-once mixed, the freezer does most of the work!
Add the heavy cream to a large mixing bowl. Use an electric hand mixer to whisk the cream for about 2 minutes, or until soft peaks form.
Fold in the condensed milk and peanut butter. You can use a spatula to do this or use your hand mixer on low speed. Once the ingredients are fully incorporated with the whipped cream, fold in the peanuts.
Pour your ice cream mixture into a 9x5 inch loaf pan. If desired, you can heat up an additional ¼ cup of peanut butter and drizzle it over the mixture. Use a knife to swirl the warm peanut butter into the ice cream to create a swirl effect. Cover the pan with plastic wrap and let your ice cream freeze for 4 hours.
Scoop, serve, and enjoy!
Recipe Tips
- Storage: Prepare ahead and freeze until needed in an airtight container or tightly covered with plastic wrap and foil to avoid freezer burn.
- Let sit before scooping: Let sit at room temperature to soften before scooping which makes for easier serving
- Fold mix-ins gently: Maintains air in mixture
- Use cold heavy cream: Whips better, faster and holds structure
- Beat to stiff peaks: Creates light, airy, creamy texture
- Don't overmix: Prevents dense or icy ice cream
- Use a metal loaf pan: Freezes more evenly
If you love peanut butter ice cream recipes like this, you may also enjoy peanut butter and jelly ice cream and peanut butter brownie ice cream cake.
Serving Suggestions
- Serve in waffle cones or waffle bowls topped with whipped cream, chocolate syrup, caramel drizzle or crushed peanuts
- Serve with easy chocolate fudge brownies, drumstick cake, peanut butter cookie pie and peanut butter oatmeal chocolate chip cookies
- Use in milkshakes alone or with other ice creams and mix-in
- Enjoy on its own
Recipe FAQs
It may not have been whipped enough or was overmixed, which can remove air from the cream.
Make sure to store the ice cream tightly covered to prevent air exposure.
Let it sit at room temperature for 5-10 minutes before scooping.
No, this recipe is specifically designed to be made without an ice cream machine.
More Ice Cream Recipes
Do you love creamy frozen desserts? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peanut Butter Ice Cream
Equipment
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup creamy peanut butter
- ½ cup dry roasted peanuts chopped
Instructions
- Add the heavy cream to a large mixing bowl. Use an electric hand mixer to whisk the cream for about 2 minutes, or until soft peaks form.
- Fold in the condensed milk and peanut butter. You can use a spatula to do this or use your hand mixer on low speed. Once the ingredients are fully incorporated with the whipped cream, fold in the peanuts.
- Pour your ice cream mixture into a 9x5 inch loaf pan. If desired, you can heat up an additional ¼ cup of peanut butter and drizzle it over the mixture. Use a knife to swirl the warm peanut butter into the ice cream to create a swirl effect. Cover the pan with plastic wrap and let your ice cream freeze. It typically takes about 4-6 hours, but overnight freezing gives the best texture
- Scoop, serve, and enjoy!
Notes
- Storage: Prepare ahead and freeze until needed in an airtight container or tightly covered with plastic wrap and foil to avoid freezer burn.
- Let sit before scooping: Let sit at room temperature to soften before scooping easier serving
- Fold mix-ins gently: Maintains air in mixture
- Use cold heavy cream: Whips better, faster and holds structure
- Beat to stiff peaks: Creates light, airy, creamy texture
- Don't overmix: Prevents dense or icy ice cream
- Use a metal loaf pan: Freezes more evenly
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