No Churn Peanut Butter Ice Cream

5 from 1 vote

You only need 3 simple ingredients to make a delicious peanut butter ice cream at home without an ice cream machine.

Prep Time10

Total Time10

Course: Dessert

Cuisine: World

Keyword: peanut butter ice cream

Servings: yields

Calories: 303kcal

Roughly crush the peanuts and set aside (this step is optional)
Place cold heavy cream in a large bowl, whip to stiff peaks.
Add sweetened condensed milk, peanut butter and beat on low speed until incorporated, add ¾ of the crushed peanuts and fold.
Transfer into a container/dish, top with the remaining crushed peanuts and freeze for least 6 hours.

Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial.
Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.
Storage – Freeze the homemade ice cream in an airtight container and in the coldest part of the freezer to avoid temperature fluctuations and retain the best texture. Keep up to 3 months.
Alternative Nuts – You can use other nut butters instead of peanut butter to make this ice cream, like almonds, hazelnuts, cashews, or mixed nuts.
Nutrition Information – The provided nutrition values are for 1 serving of ice cream. This recipe makes about 20 servings.
Toppings – You can add more toppings of your choice, like chocolate chips, crushed pretzels, or cookie crumbles. You can also add a swirl of chocolate syrup or dollops of jelly while the ice cream is still liquid.
Tip – Warm up the peanut butter slightly to make it runnier and easier to mix with the ice cream batter, but make sure it is not hot, and fold carefully to keep the mixture airy.
Tip for Serving – Let the ice cream sit at room temperature for about 5-10 minutes before serving, to achieve the perfect scoop.