Description
Craving a creamy, rich dessert without the hassle of an ice cream maker? This incredibly easy 3-ingredient peanut butter ice cream recipe requires no churning and delivers maximum flavor!
Ingredients
Scale
- 1 (14 ounce) can of sweetened condensed milk, chilled
- 2 cups heavy whipping cream, cold
- 1/2 cup creamy peanut butter, slightly warmed for easy mixing
Instructions
- In a large bowl, whip the cold heavy whipping cream using an electric mixer (or a whisk) until stiff peaks form. This usually takes 3-5 minutes.
- In a separate medium bowl, gently whisk the chilled sweetened condensed milk and the slightly warmed peanut butter together until they are fully combined and smooth.
- Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it.
- Carefully fold in the remaining whipped cream until just combined, being careful not to deflate the air from the mixture. The goal is a uniform, light, and airy texture.
- Pour the mixture into a freezer-safe loaf pan (approximately 9×5 inches) or an airtight container.
- Cover the top surface directly with plastic wrap to prevent ice crystals, then cover the container tightly with a lid.
- Freeze for at least 6 hours, or preferably overnight, until firm.
- Let the ice cream sit on the counter for 5-10 minutes before scooping and serving.
Notes
- For an extra decadent treat, swirl in 1/4 cup of mini chocolate chips or chocolate syrup before freezing.
- If your peanut butter is too stiff, microwave it for 15-20 seconds until it becomes pourable but not hot.
- Ensure the heavy cream is very cold for optimal whipping results.
- This recipe freezes best when kept in an airtight container.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Protein: 8g
- Cholesterol: 60mg