Peanut Butter Ice Cream

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Making homemade ice cream has never been easier! This 3-Ingredient Peanut Butter Ice Cream 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.

Prep Time 10

Chill Time 6

Total Time 6 10

Servings

Calories 339kcal

Author Fay

EQUIPMENT

INGREDIENTS

600 ml (2½ cups) heavy cream
395 g (14 oz) sweetened condensed milk
125 g (½ cups) peanut butter smooth or crunchy

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.

NUTRITION