Peanut Butter Cup Ice Cream
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This no-churn peanut butter cup ice cream is easy and quick to prepare without an ice cream machine. It only needs 5 simple ingredients and 10 minutes of prep time. Put this homemade peanut butter ice cream in your freezer and you have a delicious and cold dessert!
On a hot summer day, there’s no better way to cut the heat than eating delicious soft-serve ice cream like my brownie fudge ice cream, cookie dough ice cream, mint chocolate chip ice cream or cookies and cream ice cream. The cold, sweet dessert is perfect for those looking for a quick and cooling snack. Or whenever you’re in an ice cream mood.
I thought, why not make my own homemade soft-serve ice cream using one of my favorite sweet treats, Reese’s peanut butter cups?! Can you see me doing a little happy dance over here? Join me, won’t you?
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Now it might be an obvious statement, but I love me some peanut butter cups! I used them to make peanut butter brownies, fudge, cookies, and rice crispies. So yes, big fan over here.
So, I decided to throw some into some ice cream and made this peanut butter cup ice cream without any ice cream maker, using only a hand mixer, whisk, bowl, saucepan, and 9 x 5-inch loaf pan. It is perfect for peanut butter lovers!
This easy ice cream recipe is fun to make. It is flexible and you can replace Reese’s peanut butter cups with your favorite chocolate bars.
Ingredients Needed
Here are the ingredients needed for this no-churn ice cream recipe:
- Condensed Milk – You want to use sweetened condensed milk not evaporated milk or milk and sugar combined.
- Creamy Peanut Butter – I used creamy peanut butter for this recipe. Don’t use natural peanut butter, the oil tends to separate quickly. You can also use crunchy peanut butter if you don’t have creamy peanut butter.
- Heavy Whipping Cream – Or heavy cream. Make sure it’s cold.
- Chocolate Peanut Butter Cups – I used miniature peanut butter cups for this homemade ice cream recipe. But you can also use regular chopped peanut butter cups. I like to freeze before cutting. I think it’s just easier.
- Vanilla extract
How To Make Peanut Butter Cup Ice Cream
Before making ice cream, put your loaf pan, mixing bowl for the heavy cream and beaters, and miniature peanut butter cups in the freezer-safe container and freeze for about 10 minutes. This will make them easier to chop and mix into the peanut butter mixture.
1. Create a Peanut Butter Mixture
Combine condensed milk, vanilla, and 3/4 cup of the peanut butter in a mixing bowl. And beat to combine.
2. Beat Heavy Whipping Cream
Transfer heavy whipping cream or heavy cream into the large chilled mixing bowl. Beat using a hand mixer on high speed for about 3-4 minutes or until you get a whipped cream consistency.
3. Combine Mixtures
Add the whipped cream to the peanut butter mixture and fold gently together.
You should still have a whipped cream, thick texture after.
Add the chopped peanut butter cups. I like to reserve about 1/4 cup to sprinkle on top at the end.
4. Freeze And Serve
In a freezer-safe loaf pan, transfer half of the the peanut butter and whipped cream mixture. Dollop in half of the reserved peanut butter (make sure it’s been heated slightly so its a bit thinner in consistency). And swirl in with the tip of knife.
Add remaining peanut butter ice cream to the loaf pan. Add remaining peanut butter and swirl. And top with reserved peanut butter cups.
Cover with plastic wrap and freeze for at least 6 hours or overnight.
Recipe Tips
- Lightly spray your measuring cup with a nonstick spray to make the peanut butter easier to remove if measuring by volume.
- Chill the bowl and loaf pan first. This helps with whipping the cream and making for the creamiest ice cream.
- Don’t have Reese’s peanut butter cups, you can use your favorite chocolate bars, nuts, cookies, or a combination of all!
Storage Instructions
This no-churn peanut butter cup ice cream can last up to 1 month in the freezer. Just make sure it is covered with plastic wrap or in an airtight container with parchment paper to avoid crystal formation.
Recipe FAQs
Yes, it is possible. Check whether your peanut butter cups and creamy peanut butter are gluten-free before using them. For the milk, use gluten-free alternatives like almond, soya, oat, and coconut milk.
Scoop peanut butter cup ice cream into waffle cones, cups, and bowls. Drizzle with chocolate syrup or hot fudge sauce, extra peanut butter cups, and more whipped cream.
More Recipes To Try
If you’re craving more ice cream, be sure to try my key lime pie ice cream – a fun summer flavor made with a graham cracker crumble and fresh lime juice.
I also love my butter pecan ice cream made with browned butter and toasted pecans.
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Peanut Butter Cup Ice Cream (No Churn)
Ingredients
- 14 ounces sweetened condensed milk
- 1 ¼ cup (312 g) creamy peanut butter divided
- 2 teaspoons vanilla extract
- 2 cups (480 ml) heavy whipping cream
- 1 ½ cups mini peanut butter cups coarsely chopped, divided
Instructions
- Before you start, freezer a 9×5" loaf pan, and freeze a freezer-safe mixing bowl, and beaters for 10 minutes. I also like to freezer the peanut butter cups before chopping.
- In a large mixing bowl, beat together the condensed milk, 3/4 cup of the peanut butter, and vanilla until smooth and combined. 14 ounces sweetened condensed milk 1 ¼ cup (312 g) creamy peanut butter 2 teaspoons vanilla extract
- In the chilled mixing bowl, beat whipping cream on high speed with hand mixer until you get a whipped cream consistency (about 3-4 minutes). 2 cups (480 ml) heavy whipping cream
- Add the whipped cream to the peanut butter mixture and beat just until combined. Mixture should be similar to whipped cream. Fold in about 1 1/4 cups reserving about 1/4 cup for the top of the ice cream once it's in the loaf pan.
- Warm remaining peanut butter (about 1/2 cup) slightly so it's a thinner consistency so you can drizzle.
- Transfer half of the mixture to freezable loaf pan. Drizzle in half of the reserved peanut butter and swirl with a tip of a knife. Add remaining ice cream. Drizzle on remaining peanut butter and swirl with a knife. Add the remaining peanut butter cups to the top. Cover with aluminum foil and freeze at least 6 hours or overnight.
Video
Notes
- Storage: This no-churn peanut butter cup ice cream can last up to 1 month in the freezer. Just make sure it is covered with plastic wrap or in an airtight container with parchment paper to avoid crystal formation.
- Peanut Butter: I used like a classic peanut butter not an all natural kind you need to stir.
Can you churn this ice cream? I would guess you don’t whip the heavy cream, combine it with the peanut butter when it is room temperature and then put in the ice cream maker. Add the PB cups when it is one churning, freeze.
Great question! Yes, you absolutely could adapt this for an ice cream maker. Your approach sounds spot on — whisk the milk, sugar, and peanut butter together, let it cool completely, then churn it as-is in your ice cream maker (no need to whip the cream separately, just add the heavy cream into the base before churning). Add the chopped peanut butter cups in during the last few minutes of churning, then transfer to a container and freeze until firm. Since I haven’t tested it that way myself, I can’t guarantee the exact texture or timing, but that method should work well! If you give it a try, I’d love to hear how it turns out!