No Churn Peanut Butter Ice Cream

No Churn Peanut Butter Ice Cream is pretty magical. All you need is some whipping cream, sweetened condensed milk, and some smooth and creamy peanut butter.

Drizzle this peanut butter ice cream with some chocolate sauce and garnish it with roasted salted peanuts for a salty sweet treat.

I love making churned ice cream, but for convenience, no churn ice cream is pretty much a revelation. All you need is two cups of heavy whipping cream, a 14 ounce can of sweetened condensed milk, and whatever add-ins you like. In this case, I added in a half cup of peanut butter, a teaspoon of vanilla, and a pinch of salt.

How to Make No-Churn Ice Cream:

• To make no-churn ice cream, whip two cups of heavy whipping cream to stiff peaks. 

• In another bowl, mix together the sweetened condensed milk with whatever flavorings or mix-ins (such as crushed cookies, candies, or flavorings) you prefer. 

• Mix some of the whipped cream into the condensed milk mixture to lighten it up. Next, fold the rest of the whipping cream into the milk mixture and then pour the mixture into a freezer safe container (I like to use a bread pan because it makes it easy to scoop the ice cream) and cover with plastic wrap. Freeze for at least six hours. P.S. This is my favorite ice cream scooper. 

Suggestions for topping this peanut butter ice cream: 

• Roasted salted peanuts
• Chocolate sauce
• Chopped mini peanut butter cups
• Peanut butter chips
• Chocolate chips
• Toffee chips
• Whipped cream
• Blueberry or Boysenberry syrup (like a PB&J!)
• Reese's Pieces
• Crushed peanut butter cookies

The ice cream came out smooth and creamy, and super easy to scoop straight from the freezer. The peanut butter in the ice cream may have something to do with that, as well as the fact that it held its shape well after being scooped. This ice cream would be perfect for ice cream cones. 

I heard a lot of "OMG this is so good" from my taste testers. 

I love to serve this ice cream with a little demitasse spoon. It makes it last longer!

P.S. If you love the idea of no churn ice cream, be sure to try this Birthday Cake Ice Cream. It has sprinkles!

More Karen's Kitchen Stories recipes with peanut butter: 

• E.T. Cookies

• Homemade Peanut Butter Cups

• Chocolate Peanut Butter Chip Cookies

• Peanut Butter and Jelly Muffins

• Peanut Butter and Jelly Cheesecake

• Peanut Butter Thumbprint Cookies

• Peanut Butter Chocolate Whirligig Cookies

Today is National Peanut Butter Day! To celebrate, Jolene's Recipe Journal has organized an event for sharing recipes that feature peanut butter. Check them out!

• Veggie Pad Thai by A Day in the Life on the Farm
• Cinnamon Peanut Butter Dip by Blogghetti
• Jamming Peanut Butter Cookie Sandwiches by Cindy's Recipes and Writings
• Lettuce Wrapped Sweet and Sour Pork with Spicy Peanut Sauce by Culinary Adventures with Camilla
• The Best Double Chocolate Buckeyes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mom’s Peanut Butter Pie with Chocolate Crust by Family Around the Table
• Peanut Butter, Honey and Pear Open Faced Sandwiches by Jolene's Recipe Journal
• Peanut Butter Apple Breakfast Wraps by Kate's Recipe Box
• Peanut Butter Chocolate Chip Keto Fat Bombs by Our Good Life
• Strawberry Peanut Butter Quesadilla by Palatable Pastime
• Peanut Butter Hummus by Savory Moments
• Peanut Butter Granola Bars by Sweet Beginnings
• Vegan Chocolate Peanut Butter Puff Pastry Braid by The Baking Fairy
• Fluffernutter Pie by The Spiffy Cookie

ice cream, peanut butter, dessert

Ice cream, dessert

American

Yield: 8 servingsAuthor: Karen Kerr

No Churn Peanut Butter Ice Cream

ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• 2 cups heavy whipping cream
• Toppings of your choice

instructions

1. In a medium bowl, mix the condensed milk, peanut butter, vanilla, and salt until fully combined. 
2. In a separate bowl, whip the heavy cream until it forms stiff peaks. 
3. Fold about a cup of the whipped cream into the milk and peanut butter mixture until combined. 
4. Gently fold the rest of the whipped cream into the milk mixture with a rubber spatula until just combined. 
5. Scrape the mixture into a loaf pan and cover with plastic wrap, pressing the wrap against the mixture. 
6. Freeze for about 6 hours, until firm and ready to scoop. 
7. Serve with toppings of your choice. 

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Karen's Kitchen Stories

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