No Churn Peanut Butter Ice Cream

Easy homemade No Churn Peanut Butter Ice Cream. Milk, egg, brown sugar and peanut butter custard mixed with fresh whipped cream. Frozen into a thick and creamy ice cream.

This shop has been compensated by Collective Bias, Inc. and its advertiser to create this No Churn Peanut Butter Ice Cream recipe. All opinions are mine alone. #StarsOfSummer #CollectiveBias
Scooping No Churn Peanut Butter Ice Cream recipe -

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. 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 No Churn Peanut Butter Ice Cream recipe -

Tips for the best No Churn Peanut Butter Ice Cream

You’d be surprised how easy homemade no churn ice cream can be. Simply create a 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. The trick is the 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.

No Churn Peanut Butter Ice Cream recipe -

This No Churn Peanut Butter Ice Cream has plenty of peanut butter infused throughout. I used Peter Pan® Simply Ground Peanut Butter. It’s creamy with just a bit of crunch, adding nice texture to the ice cream. It’s made from simple, wholesome ingredients, without any artificial flavors or preservatives. Peanut butter isn’t just for classic PB&J, try it with healthy snacks or as a flavor addition to create unique recipes. Find more summer themed recipes from the brand here.

A fun twist on classic homemade ice cream, this peanut butter no churn ice cream 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.

No Churn Peanut Butter Ice Cream recipe -

No Churn Peanut Butter Ice Cream

Are you following me on Pinterest, Facebook, Twitter and Instagram? Also sign up for our newsletter to get all our recipes and cooking tips.

More ice cream recipes you may like:

No Churn Peanut Butter Ice Cream recipe -
0 from 0 votes

No Churn Peanut Butter Ice Cream

Milk, egg, brown sugar and peanut butter custard mixed with fresh whipped cream make an easy no churn peanut butter ice cream. 

Course Dessert
Cuisine American
Keyword no churn ice cream, Peanut butter ice cream, unique ice cream recipe
Prep Time 15 minutes
Cook Time 10 minutes
Freeze time 6 hours
Total Time 25 minutes
Servings 12
Calories 190 kcal
Author Plating Pixels


  • 2 egg yolks
  • 1-½ cups whole milk
  • ¼ cup packed brown sugar
  • 1 (15-ounce) jar Peter Pan Simply Ground Peanut Butter
  • 1 tablespoon vanilla extract divided
  • 3 cups heavy whipping cream
  • 5 tablespoons powdered sugar
  • Chopped peanuts as garnish


  1. 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). Add 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 store covered in fridge until completely chilled.
  2. 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. Whisk in cooled peanut butter mixture until combined.
  3. Pour 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 a bit to soften.

Looking to summer certify your backyard/patio, or host the ultimate summer block party?! Check-out the #StarsOfSummer Sweepstakes where you have a chance to win a $50 Walmart gift card almost everyday leading up to Labor day (ends 8/31) as well as enter into the drawing for a $750 Walmart Gift Card grand prize. Winner selected on or around 8/31!

No Purchase Necessary. The #StarsOfSummer #Sweepstakes begins on June 1, 2018 at 12:00:00 AM ET and ends on August 31, 2018 at 11:59:59 PM ET. There are multiple Entry Periods during the Sweepstakes. Legal residents of the 50 US/DC only,18+. Void where prohibited. By participating, you agree to the Official Rules. When sharing, Entrant should include the following: “#StarsOfSummer #Sweepstakes. Ends 8/31/18.

If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels

Share or Pin this recipe if you like it. Thanks! Let me know your thoughts in the comments below.

6 Responses

  1. Rae says:

    I’ve been really into making custard-based ice cream lately; this recipe sounds absolutely delightful.

  2. Beth says:

    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!

  3. Anita says:

    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.

  4. As someone who loves peanut butter EVERYTHING this ice cream is speaking my language! Especially when it’s so hot out!

  5. 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.

  6. Mimi says:

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *