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Peanut Butter Ice Cream

Creamy No-Churn Peanut Butter Ice Cream You'll Love

Indulge in this creamy, no-churn peanut butter ice cream for a delightful taste of summer.
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Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 cup Creamy Peanut Butter Avoid natural peanut butter for a smoother texture.
  • 14 oz Sweetened Condensed Milk Acts as a sweetener and stabilizer.
  • 1 tsp Pure Vanilla Extract Enhances overall flavor.
  • 2 cups Heavy Whipping Cream Essential for light and fluffy texture.
Mix-Ins
  • 1 cup Full Size Peanut Butter Cups or Miniature Peanut Butter Cups Feel free to swap for any chocolate candy.

Equipment

  • Microwave-safe bowl
  • Mixing Bowl
  • Electric Mixer
  • rubber spatula
  • Loaf pan

Method
 

Step-by-Step Instructions
  1. Melt the creamy peanut butter in a microwave-safe bowl for 1-2 minutes until smooth.
  2. Whisk in the sweetened condensed milk and vanilla extract until combined, about 1-2 minutes.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
  4. Gently fold the whipped cream into the peanut butter mixture until just blended, about 1-2 minutes.
  5. Fold in the chopped peanut butter cups without over-mixing.
  6. Transfer to a loaf pan, cover tightly, and freeze for at least 8 hours or overnight.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 100mgPotassium: 300mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 2-3 months. Let sit at room temperature for 5-10 minutes before scooping if too hard.

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