Peanut Butter Ice Cream

This no churn creamy, sweet peanut butter ice cream is rich, smooth, and easy to make. The ultimate frozen treat for peanut butter lovers packed with peanut butter flavor, crunchy peanuts and perfect for summer desserts or anytime cravings.

Prep Time15

Freeze Time4

Total Time4 15

Servings:

Calories: 350kcal

Author: Karin and Ken

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

Nutrition