Description
Indulge in the creamy, rich flavor of homemade Peanut Butter Ice Cream! This no-churn recipe is incredibly easy to make and delivers that perfect balance of sweet and salty, satisfying any peanut butter craving without needing an ice cream maker.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk, chilled
- 2 cups heavy whipping cream, very cold
- 1 cup creamy peanut butter (room temperature is best)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, adjust to taste)
Instructions
- In a large bowl, use an electric mixer or stand mixer fitted with the whisk attachment to whip the very cold heavy whipping cream until stiff peaks form (about 3-5 minutes). Be careful not to over-whip into butter.
- In a separate medium bowl, whisk together the chilled sweetened condensed milk, room temperature peanut butter, vanilla extract, and salt (if using) until completely smooth and uniform.
- Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it up.
- Carefully fold in the remaining whipped cream until just combined. Avoid over-mixing to keep the ice cream light and airy.
- Transfer the mixture to a freezer-safe container (a loaf pan works well), cover tightly with plastic wrap pressed directly onto the surface, and 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 for the best texture.
Notes
- For an extra decadent treat, swirl in melted chocolate or mini chocolate chips during the final folding stage.
- If your peanut butter is too cold or stiff, microwave it for 15-20 seconds to make it easier to incorporate into the condensed milk.
- This recipe is naturally gluten-free.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 30g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 10g
- Protein: 7g
- Cholesterol: 45mg