Make your own rich, creamy Peanut Butter Ice Cream with only 4 ingredients! It’s a simple, no-churn ice cream recipe loaded with chunks of peanut butter.

Overhead view of cake pan filled with peanut butter ice cream, surrounded by cones and a bowl of peanut butter

I’ve been on a homemade ice cream kick lately, and my latest creation is made for peanut butter lovers. This Peanut Butter Ice Cream starts with a peanut butter base, and it’s also loaded with big chunks of frozen peanut butter that start out chewy, then melt in your mouth. So good.

Like my Cookie Monster Ice Cream, this Peanut Butter Ice Cream is made with heavy whipping cream and sweetened condensed milk. This allows you to make rich, creamy ice cream without an ice cream maker. Instead, you’ll whip the cream, giving your ice cream a light, fluffy texture without churning or having to stir every 30 minutes like other no-churn ice cream recipes.

If you love peanut butter, be sure to try my Peanut Butter Cupcakes, Peanut Butter Pie, and Peanut Butter Whipped Cream too!

Overhead view of ingredients for peanut butter ice cream

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Heavy whipping cream – You really need heavy cream here, not half-and-half or milk. The recipe won’t work without it!
  • Vanilla extract
  • Sweetened condensed milk – Don’t buy evaporated milk! There’s no added sugar in this recipe, so all the sweetness comes from the condensed milk.
  • Creamy peanut butter

What Is the Difference Between Condensed Milk and Sweetened Condensed Milk?

There is no difference! They’re the same thing. The terms are used interchangeably, although most brands you’ll find at the grocery store are labeled “sweetened condensed milk.” Condensed milk is simply milk that has most of its water content removed, making it thick and creamy. Then, sugar is added to sweeten it.

4 photos showing process of making peanut butter ice cream

How to Make Peanut Butter Ice Cream

It’s best to let this ice cream freeze overnight, so be sure to take that into account in your planning. Here’s what you’ll need to do:

Make the peanut butter chunks. Measure 1/2 cup of the peanut butter. Divvy it up into 1/2 teaspoon portions and drop them onto a baking sheet lined with a silicone baking mat or parchment paper. Freeze the peanut butter for 45 to 60 minutes, or until the chunks are frozen through. 

Combine the condensed milk and peanut butter. In a mixing bowl, stir together the remaining peanut butter and the condensed milk until the mixture is smooth and no chunks of peanut butter remain.

Whip the cream. Beat the heavy whipping cream and vanilla extract using a handheld mixer or stand mixer until stiff peaks form.

Finish the ice cream mixture. Pour the peanut butter and condensed milk into the whipped cream, beating on low until combined. Fold in the peanut butter chunks, reserving 12 for topping.

Freeze. Transfer the ice cream mixture to a loaf pan, 8-inch cake pan, or similar container. Gently press the reserved peanut butter chunks into the top. Cover the pan with plastic wrap or a lid, then freeze for at least 6 hours, or overnight.

Peanut butter ice cream in cake pan

Tips for Success

Here are some of my best hints and tips for perfect Peanut Butter Ice Cream.

  • Don’t use natural peanut butter. Use the kind that doesn’t need to be stirred; natural peanut butter can get quite hard when it’s cold.
  • Wait for stiff peaks. Don’t stop whipping the cream until you have stiff peaks. This means that when you lift the beaters, the peaks stand up straight. If they fold over at the tips, you need to keep whipping!
  • Gently fold in the peanut butter. If you stir too vigorously, you’ll deflate the whipped cream, which means your ice cream won’t have that light, fluffy texture we want.
Scoop of peanut butter ice cream in pan

Variations

I think my favorite thing about this homemade Peanut Butter Ice Cream is how customizable it is. You can skip the peanut butter chunks and try one of these ideas instead:

  • Use the method from my Birthday Cake Ice Cream and use a slice of Butterfinger Cake as a mix-in.
  • Fold in mini Reese’s pieces, chopped peanut butter cups, or chopped Butterfinger bars.
  • Freeze 1/2 teaspoon portions of jam instead of peanut butter chunks for PB&J ice cream.
  • Chop Peanut Butter Cookies or Nutter Butters and fold those into the ice cream mixture.

How to Store

Store this Peanut Butter Ice Cream in the freezer for up to 2 weeks. I recommend letting it sit on the counter for 10 minutes before scooping.

Hand holding a cone of peanut butter ice cream
Round cake pan of peanut butter ice cream with 3 scoops on top

Peanut Butter Ice Cream

5 from 1 rating
Prep Time: 10 mins
Freezing Time: 6 hrs
Total Time: 6 hrs 10 mins
Yield: 10 servings
You don't need an ice cream maker to make this rich, creamy no-churn Peanut Butter Ice Cream!

Ingredients

  • 1 pint heavy whipping cream, 2 cups
  • 1 tbsp vanilla extract
  • 14 oz can sweetened condensed milk
  • 1 ½ cups creamy peanut butter, divided

Instructions
 

  • Make the peanut butter chunks: measure 1/2 cup of creamy peanut butter. Drop 1/2 tsp portions of peanut butter onto a baking sheet lined with a silicone baking mat or parchment paper. You should have roughly 48 peanut butter chunks. Place the tray in the freezer until frozen, about 45-60 minutes.
  • In a mixing bowl combine the sweetened condensed milk and the remaining 1 cup creamy peanut butter with a spatula until smooth. Set aside.
  • In a stand mixer or using a handheld mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form.
  • Add in the sweetened condensed milk / peanut butter mixture, beating on low until combined.
  • Fold in the frozen peanut butter chunks, reserving a dozen for the top of the ice cream.
  • Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Add the additional peanut butter chunks on top, pressing them in slightly. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, overnight is preferred.

Notes

Store this Peanut Butter Ice Cream in the freezer for up to 2 weeks. I recommend letting it sit on the counter for 10 minutes before scooping.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 523kcal, Carbohydrates: 32g, Protein: 13g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Cholesterol: 67mg, Sodium: 229mg, Potassium: 412mg, Fiber: 2g, Sugar: 27g, Vitamin A: 802IU, Vitamin C: 1mg, Calcium: 163mg, Iron: 1mg
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