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–+ servings
Three scoops of ice cream in a bowl.
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No Churn Peanut Butter Ice Cream

This No Churn Peanut Butter Ice Cream is rich, creamy, and made with just a few simple ingredients. An easy homemade frozen dessert packed with peanut butter flavour—no ice cream maker required.
Prep Time15 minutes
Cook Time0 minutes
Freezing Time5 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 555kcal
Author: Rosemary Molloy

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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!

Notes

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.

Nutrition

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