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Scoops of homemade peanut butter ice cream in a container.
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3-Ingredient Peanut Butter Ice Cream (Easy, No-Churn Recipe!)

Rich, creamy no-churn peanut butter ice cream made with just 3 ingredients (plus salt) and no ice cream maker. You whip, fold, and freeze.
Prep Time10 minutes
Cook Time0 minutes
Freezing Time5 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: homemade ice cream, no churn ice cream, peanut butter ice cream
Servings: 8 servings
Author: Jennifer Pallian BSc, RD

Ingredients

  • 2 cups cold heavy whipping cream
  • 1 can sweetened condensed milk (14 oz)
  • ½ cup creamy peanut butter like Jif or Skippy, not natural
  • 1 pinch salt (optional)
US Customary - Metric

Instructions

  • Beat the cold cream until stiff peaks form, about 3 to 4 minutes.
  • Microwave the peanut butter for 15 to 20 seconds, until pourable.
  • Whisk together the sweetened condensed milk, peanut butter and salt until smooth. The peanut butter will thicken like it is seizing. That is normal, since peanut butter loves and slurps up liquid.
  • Whisk in 1/3 of the whipped cream until smooth to lighten the base. Whisk in another 1/3 more gently to keep the air. Fold in the final 1/3 very gently. Do not overmix or it will deflate.
  • Scrape into a freezer-safe container and smooth the top. Press plastic wrap directly onto the surface. Freeze 4 to 6 hours or overnight.
  • Let it sit 10 minutes before scooping, so it softens just enough to scoop cleanly.

Video

Notes

Peanut butter: Use creamy conventional peanut butter like Jif or Skippy, not natural peanut butter, so the texture stays smooth.
A pinch of salt balances the flavors, but it's optional. 

Nutrition

Calories: 458kcal | Carbohydrates: 34g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 130mg | Potassium: 260mg | Fiber: 1g | Sugar: 32g | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 1mg