This no churn peanut butter ice cream is easy to make with 4 simple ingredients and no ice cream maker required! It’s thick, creamy and packed with peanut butter flavor in every bite.
This no churn peanut butter ice cream proves you don’t need a machine to make incredible homemade ice cream. It’s thick, velvety and full of peanut butter flavor. Just mix, freeze and enjoy!
I love making no churn ice cream in the summer, it’s so simple and the texture turns out just as good as the churned kind. If you’re looking for a simpler version of my Nutella peanut butter chip ice cream, this one is it, just peanut butter, cream and a touch of vanilla, although a sprinkle of chocolate chips or a drizzle of melted chocolate on top takes it right over the edge.
Why You’ll Love No Churn Easy Peanut Butter Ice Cream
This no churn peanut butter ice cream is made with just 4 simple ingredients you probably already have on hand, and no ice cream maker required. Just a bowl, a whisk and your freezer is all you need.
Thick, smooth and just as dreamy as the churned kind, this one is a peanut butter lover’s dream with rich, nutty flavor in every scoop.
Ingredient Notes
- Sweetened Condensed Milk: This gives the ice cream its creamy texture and sweetness without needing a cooked custard base.
- Heavy Cream: Use whole, heavy or whipping cream with at least 30% fat content. This is what whips up to give the ice cream its light, airy texture.
- Vanilla Extract: This rounds out the flavor and balances the sweetness of the condensed milk.
- Peanut Butter: The star of the show!! Use a creamy, no-stir variety for the smoothest result. Natural peanut butter can make the ice cream slightly grainy or oily. Crunchy peanut butter can also be used if you like a little texture in every scoop.
How to Make No Churn Peanut Butter Ice Cream
Start by beating together the peanut butter and sweetened condensed milk until smooth and well combined. This is the base of the whole ice cream, and honestly it already smells incredible at this point.
Add the heavy cream and vanilla, then beat everything together until very thick. Unlike most no churn recipes, you don’t need to whip the cream separately first, just beat it all together and let the mixer do the work.
Transfer the mixture to a loaf pan and smooth out the top. Cover tightly with plastic wrap, pressing it right down onto the surface to keep ice crystals from forming.
Now the hard part: waiting. Freeze for at least 5 hours or overnight, then let it sit on the counter for a few minutes before scooping. A sprinkle of chocolate chips or a drizzle of melted chocolate on top and you’re done.
recipe tips
- Beat the mixture until very thick, don’t stop too early. The more air you incorporate, the creamier the final texture will be.
- For an even lighter texture, whip the cream separately until soft peaks form, then fold it into the peanut butter mixture.
- Use cold cream straight from the fridge, it whips up faster and holds its texture better.
- Freeze for at least 5 hours for a solid scoop, or overnight for the best texture.
- If you prefer a soft serve consistency, feel free to dig in sooner!
- To soften evenly, place the ice cream in the fridge for 30 minutes before serving rather than leaving it out at room temperature, where it will soften at the edges and stay hard in the center.
Add-ins
While this creamy no churn peanut butter ice cream is so good you’ll have a hard time resisting licking it straight off the spoon, these add-ins will take it to another level of deliciousness!
- Mini chocolate chips folded into the mixture before freezing.
- A swirl of melted peanut butter, Nutella or chocolate fudge sauce on top before freezing.
- Crushed peanut butter cups or chopped roasted peanuts for crunch.
- A drizzle of chocolate or caramel sauce just before serving.
This No Churn Peanut Butter Ice Cream is rich, creamy, and packed with irresistible peanut butter flavour—all without the need for an ice cream maker. Whether served in a cone, a bowl, or topped with chocolate sauce or chopped peanuts, it’s an easy homemade dessert that’s sure to satisfy every peanut butter lover. Enjoy!
- 1 can sweetened condensed milk (14 ounces)
- 2 cups cream (whole, heavy or whipping cream at least 30% fat content)
- 1 teaspoon vanilla extract
- 1 cup peanut butter
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Beat together the peanut butter and sweetened condensed milk, add the cream and vanilla beat until very thick, transfer to an 9 inch / 23 cm loaf pan, cover with plastic wrap and freeze 5 hours or even overnight. Serve with a sprinkling of chocolate chips or even a drizzle of melted chocolate. Enjoy!
Storage: Store covered in the loaf pan or in an airtight container in the freezer for up to 2 weeks. Keep it at the back of the freezer where the temperature is most consistent to prevent ice crystals from forming.
Calories: 555kcal | Carbohydrates: 36g | Protein: 13g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 84mg | Sodium: 217mg | Potassium: 423mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 1mg | Phosphorus: 269mg
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