This creamy no-churn peanut butter ice cream is a dream come true for peanut butter lovers! It’s super easy to make, just mix, pour, and freeze—no ice cream maker needed!
I think the best part is that it’s ready for a quick dessert fix! If you’re feeling fancy, top it with chocolate syrup or nuts. Just don’t forget to hide it from the kids! 😄
Key Ingredients & Substitutions
Heavy Whipping Cream: This is key for a creamy texture. You can substitute with coconut cream for a dairy-free option, but it may slightly change the flavor.
Sweetened Condensed Milk: This adds sweetness and creaminess. If you’re avoiding dairy, look for a plant-based condensed milk alternative. It’s becoming widely available!
Creamy Peanut Butter: I recommend using regular peanut butter for a smoother taste. If you prefer crunchy, go ahead and use that instead! Nut butters like almond or cashew can also be fun substitutions, just keep in mind the taste will change.
Vanilla Extract: This adds depth to the flavor. If you don’t have it, you can use almond extract or leave it out without any major issues.
How Do You Achieve the Best Whipped Cream?
Whipping cream requires a little bit of attention to detail to get it light and fluffy. Here’s how to do it successfully:
- Make sure your whipping cream is very cold for optimal whipping.
- Use a clean bowl and mixer beaters for the best results.
- Start at a lower speed and gradually increase to avoid splatters, then beat until stiff peaks form.
Stiff peaks mean the whipped cream holds its shape well—perfect for folding into your peanut butter mixture without losing that airy texture!
Easy No Churn Peanut Butter Ice Cream
Ingredients You’ll Need:
- 2 cups heavy whipping cream, cold
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup creamy peanut butter (natural or regular)
- 1 tsp vanilla extract
- Optional: chopped peanuts or peanut butter swirl for extra texture and flavor
How Much Time Will You Need?
This delicious ice cream takes about 15 minutes in total to prepare and then requires at least 6 hours or overnight to freeze. So, a little wait time, but totally worth it for that creamy goodness!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, beat the cold heavy whipping cream using an electric mixer on high speed until stiff peaks form. This means the whipped cream should hold its shape well when lifted with the beaters.
2. Prepare the Peanut Butter Mixture:
In another bowl, mix together the sweetened condensed milk, creamy peanut butter, and vanilla extract until the mixture is smooth and well combined. This is where the delicious flavor starts to come together!
3. Combine the Two Mixtures:
Gently fold the peanut butter mixture into the whipped cream using a spatula. Take your time and be careful to keep it light and fluffy—this means that you’re folding instead of stirring.
4. Add Texture (Optional):
If you’d like, you can fold in some chopped peanuts or swirl a bit of extra peanut butter into the mixture for added crunch and taste. This brings extra layers of flavor!
5. Transfer and Freeze:
Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Make sure it’s covered well so it doesn’t get icy. Place it in the freezer and let it freeze for at least 6 hours or overnight until it’s nice and firm.
6. Serve and Enjoy:
When you’re ready to enjoy your ice cream, let it sit at room temperature for a few minutes to soften slightly—this makes scooping a breeze. Serve it in bowls and, if you like, top with chopped peanuts or a drizzle of chocolate syrup. Enjoy your creamy treat!
This no-churn peanut butter ice cream recipe is both easy and delicious, capturing all the rich flavor of peanut butter in a delightful, creamy dessert—no ice cream maker needed!
FAQ for Easy No Churn Peanut Butter Ice Cream
Can I Use Natural Peanut Butter Instead of Regular?
Yes, you can use natural peanut butter! Just keep in mind that it may result in a slightly different texture since natural peanut butter tends to be a bit more runny. Stir it well before measuring to incorporate the oil if needed.
How Long Can I Store Leftover Ice Cream?
You can store the ice cream in an airtight container in the freezer for up to 2 months. To keep it fresh, make sure it’s tightly sealed to avoid freezer burn.
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative by adding mini chocolate chips, crushed cookies, or even a swirl of caramel sauce. Just make sure not to overmix when folding in so you maintain that creamy texture.
Is There a Dairy-Free Option for This Recipe?
Yes! You can substitute the heavy cream with full-fat coconut cream and the sweetened condensed milk with a dairy-free alternative. This will still give you a deliciously creamy ice cream with a slightly different flavor profile!
