Get your peanut butter fix with this creamy peanut butter ice cream recipe. It’s sweet, creamy, and made with 3 ingredients. No ice cream maker needed. 

I turn to this homemade peanut butter ice cream whenever my partner or I are craving a simple frozen dessert that satisfies the sweet tooth. The base needs just three simple ingredients, and with barely any effort, you get creamy, rich, and satisfying ice cream.

I initially developed this recipe to be made in the ice cream maker, but after multiple reader requests, I tested it without one, and I think I prefer it that way- you just mix, chill, and wait for it to set. Easy peasy!

Table of Contents

1. Why I love this peanut butter ice cream recipe
2. Key Ingredients
3. How to make peanut butter ice cream
4. Arman’s recipe tips
5. Recipe variations
6. How to store leftovers
7. Peanut Butter Ice Cream (Recipe Card)
8. More homemade ice cream recipes

Why I love this peanut butter ice cream recipe

• Quick and easy. It takes about two minutes to whisk everything together and about an hour in the freezer. You can make it before dinner, so your dessert is sorted!
• Works with or without an ice cream maker. I give you both options, so use whichever you like!
• Customizable. I’ll let you in on a little secret–you can use other creams or add mix-ins to make the perfect ice cream. I’ll list some tips later on. 

Key Ingredients

Here’s what goes into my peanut ice cream, along with kitchen notes. The full list with measurements is in the recipe card below.

• Peanut butter. Try to use creamy peanut butter with no added sugar, and avoid using commercial brands or crunchy varieties. I prefer using all-natural peanut butter as it yields the richest flavor. Commercial brands like Jif and Skippy also work, but the overall ice cream will be a tad sweeter.
• Heavy cream. You MUST use full-fat cream, not reduced-fat or light varieties. Keep your cream as cold as possible so it mixes seamlessly into the mixture. 
• Condensed milk. Or coconut condensed milk if you’d like this to be dairy-free.
• Sea salt. Optional, but if your peanut butter is unsalted, add a pinch to bring out the sweetness.

How to make peanut butter ice cream

Step 1- Prep work. Place a loaf pan in the freezer.

Step 2- Whisk. In a large bowl, whisk the cream until it’s fluffy.

Step 3- Fold in the condensed milk and peanut butter and mix until combined. 

Step 4- Freeze. Pour the ice cream mixture into the loaf pan and place it in the freezer. Allow the ice cream to freeze for 2 hours. 

Arman’s recipe tips

• Use full-fat cream. I mentioned this once, but it bears repeating. Using full-fat cream helps the ice cream thicken faster and remain scoopable. When testing light cream, the ice cream never got that rich consistency either.
• Sit for 10 minutes. I recommend letting the ice cream sit for about 10 minutes before scooping. It softens slightly, which makes it easier to scoop.
• Wet the scoop. My childhood hack for easy scooping.
• Adjust to taste. Give the ice cream a taste before freezing and add any extra flavor or sweetener as needed. 

How to store leftovers

To store: Any leftover ice cream can be stored in a freezer-safe container in the freezer for up to 1 week. 

To re-freeze: I don’t recommend re-freezing the ice cream once it has been thawed, since re-freezing causes ice crystals to form, making the ice cream rock solid and not smooth. 

More homemade ice cream recipes

• Coconut ice cream– Just three simple ingredients and no dairy.
• Strawberry ice cream– This works with fresh or frozen strawberries.
• Brownie ice cream– Inspired by Ben and Jerry’s, I fold in real brownie chunks in the ice cream.
• Blender ice cream– Secretly healthy and made in the blender.
• Avocado ice cream– Don’t let the strange ingredient fool you- it’s so rich and creamy.
• Cookie dough ice cream– My family’s favorite homemade ice cream, and just as easy as this to make.