Making homemade ice cream has never been easier! This 3-Ingredient Peanut Butter Ice Cream recipe is thick, creamy, and packed with peanut butter flavor. You don't need an ice cream maker or any fancy equipment-just a mixing bowl and a few minutes of prep. Use smooth or crunchy peanut butter-either way, this no-churn recipe delivers the perfect balance of sweetness and richness.
SUMMARISE AND SAVE THIS RECIPE
With a base of heavy cream and sweetened condensed milk, this ice cream sets up beautifully in the freezer, giving you a smooth texture that rivals store-bought versions. The best part? It only takes 10 minutes of prep before freezing overnight.
Why You'll Love This Recipe 🍨❤️
- No ice cream maker needed - Just mix and freeze! 🥄❄️
- Only 3 ingredients - No complicated steps or stabilizers! ✨👌
- Customizable - Use smooth or crunchy peanut butter for the texture you love! 🥜🤩
- Creamy & rich - The sweetened condensed milk makes it velvety smooth! 🍦💛
How to Prevent Ice Crystals in No-Churn Ice Cream
- Use Sweetened Condensed Milk. Sweetened condensed milk helps prevent ice crystal formation by reducing the water content in the mixture. The high sugar concentration also keeps the ice cream softer and creamier.
- Whip the Cream Properly. Whipping the heavy cream to soft or medium peaks incorporates air, creating a light texture. Under-whipping can lead to a dense, icy texture, while overwhipping can cause a grainy consistency.
- Avoid Overmixing. Once you add the peanut butter, mix just until combined. Overmixing can cause the fat to separate, leading to an uneven texture that encourages ice crystal formation.
- Store in an Airtight Container. Air exposure causes ice crystals to develop. Use a freezer-safe container with a tight-fitting lid to keep the ice cream fresh. If the lid isn't airtight, press a layer of plastic wrap directly onto the surface before sealing.
- Freeze Quickly. The faster the ice cream freezes, the smaller the ice crystals will be. Store it in the coldest part of your freezer, away from the door, to keep the temperature stable.
- Avoid Frequent Thawing and Refreezing. Each time ice cream melts and refreezes, larger ice crystals form. Scoop out what you need quickly and return the container to the freezer immediately.
- Add a Small Amount of Alcohol (Optional). A tablespoon of vodka or peanut butter liqueur lowers the freezing point, making the ice cream softer and reducing ice crystals. This is completely optional but can help with texture.
Ingredients In Peanut Butter Ice Cream
1. Heavy Cream (600mL / 2 ½ cups). Heavy cream (also called thickened cream in Australia) is the key to achieving a smooth and creamy texture. When whipped, it adds air to the mixture, preventing the ice cream from becoming too dense. The high fat content gives it a velvety mouthfeel, similar to traditional churned ice cream.
2. Sweetened Condensed Milk (395g / 14 oz can). This ingredient provides sweetness and structure without needing additional sugar. The thick consistency helps keep the ice cream soft and scoopable, preventing it from becoming icy after freezing. Unlike regular milk, condensed milk has had most of its water removed, which enhances the creaminess of the final product.
3. Peanut Butter (½ cup / 125g - smooth or crunchy). Peanut butter is the star flavor of this ice cream. Smooth peanut butter creates a silky texture, while crunchy peanut butter adds bits of peanut throughout. It also contributes to the ice cream's richness and slightly thickens the mixture. For the best results, use a good-quality peanut butter-natural or processed, depending on preference. If using natural peanut butter, mix it well before adding to prevent oil separation.
How To Make Peanut Butter Ice Cream
Step 1: Whip the Cream and Condensed Milk. Pour the heavy cream and sweetened condensed milk into a mixing bowl. Use a hand mixer or stand mixer to beat the mixture until it thickens and increases in volume by about one-third. This usually takes 2 to 3 minutes. The mixture should be thick but not overwhipped.
Step 2: Add the Peanut Butter. Spoon the peanut butter into the whipped mixture. Mix again for around 30 seconds until fully combined. Be careful not to overmix, as this can cause the texture to become grainy or split.
Step 3: Scrape the Bowl. Use a spatula to scrape the sides and bottom of the bowl to ensure everything is evenly incorporated. This prevents any streaks of unmixed peanut butter from being left behind.
Step 4: Transfer to a Freezer-Safe Container. Pour the mixture into a freezer-safe container with a lid. Spread it out evenly, then smooth the top with a spatula. If desired, press a piece of plastic wrap directly onto the surface before sealing the lid to help prevent ice crystals.
Step 5: Freeze Overnight. Place the container in the coldest part of the freezer and let it freeze overnight (at least 8 hours).
Step 6: Scoop and Serve. When ready to serve, let the ice cream sit at room temperature for a few minutes before scooping. This makes it easier to serve. Enjoy within two weeks for the best texture.
How Long Does Homemade Ice Cream Last?
This Peanut Butter Ice Cream is best within two weeks. The texture stays creamy and smooth when fresh, but after a couple of weeks, it may become slightly icy. To maintain quality, always keep it tightly sealed in the freezer.
Fay's Top Tip! 🥄🍨
For extra creamy ice cream with fewer ice crystals, press a piece of plastic wrap directly onto the surface before sealing the container and freezing! ❄️👌
Recipe Variations for Peanut Butter Ice Cream
- Chocolate Peanut Butter Ice Cream - Swirl in ½ cup (125g) melted chocolate before freezing or mix in chocolate chips or chopped peanut butter cups for extra texture.
- Salted Peanut Butter Ice Cream - Mix in ¼ teaspoon sea salt for a sweet-salty contrast and sprinkle flaky salt on top before serving.
- Peanut Butter & Banana Ice Cream - Mash ½ a ripe banana and mix it into the base, or add sliced frozen bananas for extra texture.
- Peanut Butter & Honey Ice Cream - Add ¼ cup honey for natural sweetness and drizzle extra honey on top before serving.
- Peanut Butter & Jelly Ice Cream - Swirl in ¼ cup (60g) strawberry or raspberry jam before freezing and use crunchy peanut butter for added texture.
- Peanut Butter Coffee Ice Cream - Dissolve 1 teaspoon instant coffee in 1 tablespoon hot water and mix it into the base, or add a splash of coffee liqueur for an adult version.
More No-Churn Ice Cream Recipes
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Frequently Asked Questions
Yes! Swap heavy cream for coconut cream and use dairy-free sweetened condensed milk for a vegan version.
Let the ice cream sit at room temperature for 5 minutes before scooping. Adding a tablespoon of peanut butter liqueur or vodka can also help keep it softer.
Absolutely! Stir in chopped chocolate, peanut butter cups, or crushed cookies before freezing for extra texture.
Use a freezer-safe, airtight container to prevent ice crystals. A loaf pan covered tightly with plastic wrap also works.
Yes! Just use a larger mixing bowl and divide into multiple containers if needed. Freezing time stays the same.
Peanut Butter Ice Cream
INGREDIENTS
- 600 ml (2½ cups) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 125 g (½ cups) peanut butter smooth or crunchy
EQUIPMENT
INSTRUCTIONS
- In a mixing bowl, add heavy cream and sweetened condensed milk. Use a hand mixer or stand mixer to beat the mixture until it thickens and increases in volume by about one-third. This usually takes 2 to 3 minutes.
- Spoon the peanut butter into the whipped mixture. Mix again for around 30 seconds-just enough to incorporate it. Overmixing can cause the ice cream to split, so stop as soon as the peanut butter is blended.
- Scrape the sides and bottom of the bowl to ensure everything is evenly combined. Pour the mixture into a freezer-safe container with a lid and spread it out evenly. Cover and freeze overnight.
- Once the ice cream is fully set, scoop it into bowls or cones. If it's too firm, let it sit at room temperature for a few minutes before serving.
NOTES
- Use quality peanut butter - Regular or natural peanut butter works, but natural peanut butter should be well stirred before using.
- Avoid overmixing - Stop mixing as soon as the peanut butter is incorporated to prevent the ice cream from splitting.
- Store properly - Keep it in an airtight container to prevent ice crystals.
- Let it soften before serving - No-churn ice cream can be quite firm straight from the freezer, so let it sit for 5 minutes before scooping.
Maria says
So easy to make, and the peanut butter flavor is perfect! I don't own an ice cream maker so this a a great recipe for me.
Fay says
Yes! Churning can be a hassle so this is great!