Peanut Butter Cup Ice Cream (No Churn)
Prepare a delicious, creamy, cold no-churn peanut butter cup ice cream. This easy homemade ice cream recipe only needs 5 ingredients and 10 minutes of prep time.
Servings: 1 9x5 loaf pan
Equipment
Ingredients
- 1 cup (240 ml) milk *see note
- 1 cup (200 g) granulated white sugar
- ¾ cup (203 g) creamy peanut butter
- 2 cups (480 ml) heavy whipping cream
- 10-12 ounces mini peanut butter cups coarsely chopped
Instructions
- In a small saucepan on low heat, whisk together milk, sugar, and peanut butter just until sugar dissolves and mixture is smooth and creamy. Remove from heat to cool.
- In large mixing bowl, beat whipping cream on high speed with hand mixer until you get a whipped cream consistency (about 3-4 minutes).
- Once peanut butter mixture has cooled to room temperature, whisk again, then add it to the whipped cream and beat just until combined. Mixture should be similar to whipped cream.
- Transfer to freezable loaf pan. (Mixture should be slightly thick and be able to hold peanut butter cups without them sinking.) Add about 1 cup of the peanut butter cups and stir or press them into the middle and toward the bottom. Add the remaining peanut butter cups to the top. Cover with aluminum foil and freeze at least 6 hours or overnight.
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.
- 1% milk works well with this recipe since you’re adding the fat of the peanut butter, but you can choose to use 2% or whole milk.
- Do not use natural peanut butter.
- Make sure peanut butter mixture is cool before adding it to the whipped topping. You can move it into the refrigerator to cool while making the whipped cream, but just make sure to place it on a trivet or kitchen towel so the warm pan doesn’t break the glass shelf.