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.

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!

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

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.

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.

Top 13 peanut butter ice cream recipe for ice cream maker edited by Top Chef

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