Peanut Butter Ice Cream (No-Churn)
This homemade Peanut Butter Ice Cream recipe is made easy and is no-churn. That’s right, no ice cream maker needed. Decadent brown sugar and peanut butter custard mixed with fresh whipped cream to create thick and creamy ice cream.
I’m a big fan of kitchen gadgets. My sous vide, slow cooker, waffle maker, stand mixer, and food processor all are regularly used and beloved. They make things so much easier and cooking that much more fun.
Peanut Butter Ice Cream Made Easy
For whatever reason, one gadget I didn’t enjoy was an ice cream maker. After one use, and buying plenty of ice and salt, is was graciously donated to a better home. It may make great ice cream, but requires a lot of space and effort.
If you want to make homemade ice cream, but without the hassle, then this No-Churn Peanut Butter Ice Cream is perfect for you.
Ingredients for Homemade Peanut Butter Ice Cream
Below is what you’ll need to make this simple ice cream, plus tips on why they are used.
- Whole milk and egg yolks: Creates a custard base for the ice cream that thickens once cooked
- Brown sugar: Add sweetness and caramel flavors
- Peanut butter: The peanut butter part of this ice cream. Adds tons of flavor and creamy texture.
- Vanilla extract: Used in baking and desserts to enhance flavors.
- Heavy whipping cream: Whipped to make homemade whipped cream. This is the key to no-churn ice cream and explained in more detail later.
- Powdered sugar: Helps to create a smoother texture when frozen.
Tips for Creamy No-Churn Ice Cream
You’d be surprised how easy homemade no-churn ice cream can be. Simply createa creamy milk, egg, brown sugar, and peanut butter custard base. Then fold in homemade whipped cream and freeze until firm. That’s it, about 10 minutes of hands-on work is all you need.
Don’t overcook the custard mix: Be sure to not boil or burn the milk and eggs, or it can lump and separate. Cook over medium heat just until it reaches 170 F.
Stir in peanut butter while warm: This will melt it and infuse flavors throughout.
Completely chill the custard mixture: Once heated, transfer mixture to a bowl and chill in the fridge. If you add the whipped cream to warm custard mix it will deflate.
The secret to no-churn ice cream: The trick is fresh whipped cream. The custard base would freeze into a solid block otherwise. But with whipped cream, the airiness creates a smooth ice cream texture, all without an ice cream maker. Be sure to carefully fold into the peanut butter ice cream mixture.
Soften before serving: Before serving, let sit at room temperature about 10 minutes to soften slightly and create the ideal texture.
So Much Peanut Butter!
This Peanut Butter Ice Cream has plenty of peanut butter infused throughout. In fact, there’s an entire jar in there for tons of flavor. On top of that, it’s topped with additional peanut butter and chopped peanuts.
I used crunchy peanut butter to add a bit of texture throughout the ice cream. Smoothy or creamy will work fine. For the best flavor, use natural 100% peanut butter, without all the additives. Just be sure to stir well so it’s smooth.
A fun twist on classic homemade ice cream, this no-churn peanut butter ice cream recipe is a perfect way to enjoy the summer. Whether it’s for your family or a summer gathering you’re hosting, it’s sure to be a hit.
More ice cream recipes you may like:
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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No-Churn Peanut Butter Ice Cream
Ingredients
- 2 large egg yolks
- 1-½ cups whole milk
- ¼ cup packed brown sugar
- 1 (15-ounce) jar peanut butter, smooth or crunchy
- 1 tablespoon vanilla extract, divided
- 3 cups heavy whipping cream
- 5 tablespoons powdered sugar
- Chopped peanuts as garnish
Instructions
- Stir together egg yolks, milk and brown sugar in a saucepan over medium heat. Cook 6-8 minutes, stirring constantly, until mixture reaches 170º F (do not bring to a boil).
- Stir in peanut butter and ½-tablespoon vanilla. Continue to cook and stir just until peanut butter is well combined.
- Remove from heat, transfer to a bowl, and let sit at room temperature for about 10 minutes. Cover and store in the fridge until completely chilled, about 1-2 hours.
- In a large bowl, beat heavy whipping cream on high speed until soft peaks form, about 5 minutes.
- Stir in powdered sugar and remaining vanilla, continue to beat until thick peaks form, 3-5 minutes. Carefully fold in cooled peanut butter mixture until combined.
- Pour the ice cream mixture into a freezer-safe container. Swirl in or top with additional peanut butter or garnish with peanuts if desired. Cover and freeze at least 6 hours or overnight. Before serving, let sit at room temperature about 10 minutes to soften slightly.
ITS MINE FAVROITE FLAVOR ITS ALL ,,,,,,,,,,,,,,
AM SO HAPPY TO HAVE IT
THANK YOU SO MUCH
Glad you found the recipe and thanks!
Huh! I always wondered how non-churn worked. Fascinating! I have an electric ice cream maker, and it came with two containers, so you can make a large blender full of ice cream base, and use it all. Very handy. But I can’t wait to try your recipe. Thanks!
I love how easy no churn ice cream is. In fact, it may be too easy, which means I can make it and eat it before I can blink!! Okay, not that fast! I love peanut butter ice cream and your recipe looks fabulous!! Can’t wait to try it.
As someone who loves peanut butter EVERYTHING this ice cream is speaking my language! Especially when it’s so hot out!
Ooo I love the sound of this ice cream, and no churn too, just perfect for me who don’t own an ice cream maker.
Oh, man! That looks and sounds so good! I have a small ice cream maker. It doesn’t require salt. It’s easy but this looks just as easy!
I’ve been really into making custard-based ice cream lately; this recipe sounds absolutely delightful.