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No-Churn Peanut Butter Cup Ice Cream

No-Churn Peanut Butter Cup Ice Cream

This no-churn peanut butter cup ice cream takes the classic and much-beloved combination of peanut butter and chocolate to the next level by turning it into a dreamy, creamy frozen dessert. No eggs and no mixer required.

Adapted from Heather Templeton | Easy No-Churn Ice Cream | Page Street Publishing, 2022

Peanut butter plus chocolate is a match made in culinary paradise. The combination first became popular in the late 1920s. From there, the world’s obsession began to grow and today we have hundreds of mouth-watering peanut butter and chocolate recipes to choose from.

This loaded no-churn peanut butter cup ice cream begins with a perfectly creamy peanut butter ice cream base. Loads of crushed peanut butter cups are added to the base, rendering it quite possibly a peanut butter lover’s dream come true.

I chose Adams® creamy peanut butter (no sugar added—this is simply crushed peanuts and salt) plus mini Reese’s® peanut butter cups for this recipe, but you can add in your favorite brands to create this glorious peanut butter plus chocolate flavor.–Heather Templeton

No-Churn Peanut Butter Cup Ice Cream FAQs

Can I add another candy to this ice cream?

Absolutely. There are so many options. We’re thinking chopped-up Snickers, Take-Fives, Reese’s Pieces, peanut or plain M&Ms, chocolate-covered pretzels, Hershey bars, Milky Ways… or what about cookies? Nutter Butters, homemade peanut butter cookies, or those Girl Scout Tag-a-Longs or Do-Si-Dos! Add a chocolate swirl, chocolate ganache, or white chocolate peanut butter cups. Let us know what you dream up!

Can I use an ice cream machine for this recipe?

You don’t have to, but yes, you sure can. One of our testers did this with great success.

Complete step 1 of the instructions, and skip step 2. Yep. Skip it. Go right to step 3, chop up your peanut butter cups, and skip step 5. Add your liquid right to the ice cream machine and start freezing it. Add your chopped peanut butter cups about halfway through the freezing process, letting the machine mix them in as it stirs.

No-Churn Peanut Butter Cup Ice Cream

No-Churn Peanut Butter Cup Ice CreamNo-Churn Peanut Butter Cup Ice Cream

This easy no-churn ice cream recipe swirls everyone’s favorite peanut butter and chocolate confection into a creamy frozen dessert. Want more chocolate? Make the fudgy variation below the recipe.

Heather Templeton

Prep 15 mins

Chill Time 4 hrs

Total 4 hrs 15 mins

  • In a medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, peanut butter, and half-and-half, until the mixture is smooth.

  • Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the heavy cream until stiff peaks form, 2 to 4 minutes.

    To speed up the whipping of the cream, chill your bowl and whisk attachment.

  • Fold the sweetened condensed milk mixture into the cream that has been whipped. This is your ice cream base. You will want this to be as smooth as possible and lump free.

  • Unwrap the mini peanut butter cups. Place them in a large plastic bag and seal it. Gently roll a rolling pin over the peanut butter cups to crush them into chunks, being careful as they are a softer candy. Alternatively, you can crush them by hand, roughly breaking them into four pieces per cup. For larger chunks of peanut butter cups, simply crush them less. For smaller chunks of peanut butter cups, crush them more.

  • Place the crushed peanut butter cups into the ice cream base and stir to combine, ensuring that there is an even distribution of cups throughout the ice cream batter.

  • Pour the ice cream into an 8-by-8-inch (20-by-20-cm) baking pan (or a freezer-safe container of about the same size), and use a spatula to spread the ice cream evenly throughout the pan.

  • Freeze the ice cream uncovered until it is firm, 3 to 5 hours. Once frozen, cover with foil or plastic wrap and store in the freezer for up to 3 weeks.

No-Churn Fudgy Peanut Butter Cup Variation

Add a fudge swirl to up the decadence-ante on this one. Simply swirl in 1/2 cup (168 g) of your favorite store-bought fudge and a pinch of salt before freezing as instructed

Serving: 0.5cupCalories: 533kcal (27%)Carbohydrates: 46g (15%)Protein: 11g (22%)Fat: 36g (55%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 74mg (25%)Sodium: 224mg (10%)Potassium: 398mg (11%)Fiber: 1g (4%)Sugar: 43g (48%)Vitamin A: 856IU (17%)Vitamin C: 2mg (2%)Calcium: 212mg (21%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published August 10, 2022

Recipe © 2022 Heather Templeton. Photo © 2022 Heather Templeton. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.


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