This peanut butter ice cream is sweet, creamy, and needs just 3 ingredients! No ice cream maker needed, it’s a simple and delicious dessert.
Love peanut butter and love ice cream? This peanut butter ice cream recipe will be a dessert staple for you.
We used to be the family with several pints of ice cream in our freezer at a time. Since realizing just how easy it is to make at home, we’ve switched to doing just that!
Table of Contents
- Why this recipe works
- Ingredients needed
- How to make peanut butter ice cream
- Can I use an ice cream machine?
- Tips to make the best recipe
- Dietary swaps and substitutions
- Storage instructions
- Recommended tools to make this recipe
- More ice cream recipes to try
- Frequently Asked Questions
- Peanut Butter Ice Cream (3 Ingredients) (Recipe Card)
Why this recipe works
This homemade peanut butter ice cream is one of our favorites. We are hardcore peanut butter lovers, and this one ranks up there with the best of them (next to the peanut butter mousse and peanut butter cheesecake!).
- Just 3 ingredients. And they are healthier ones at that!
- No dairy. Using coconut milk replaces the need for any heavy cream or butter.
- No egg yolks or condensed milk. Unlike most ice cream recipes, this one is pretty much foolproof (similar to a matcha ice cream).
- Works without an ice cream maker. Sure, an ice cream maker makes things handy but if you don’t have one, no need to fret!
What we love about this peanut butter ice cream recipe is just how quick and easy it is! It’s the perfect frozen dessert to get the kiddos involved in!
Peanut butter ice cream is just like any other ice cream but with a few tweaks: no heavy cream or eggs needed. It has the right amount of peanut butter and sweetness required. Here’s what you’ll need:
- Peanut butter. Creamy peanut butter with no added sugar. Avoid using commercial brands or crunchy varieties.
- Coconut milk. Full fat coconut milk from a can, not a carton. Chill it overnight in the refrigerator.
- Maple syrup. A healthier sweetener option. Honey and agave nectar also work.
- Salt. Optional, but if your peanut butter is unsalted, add a pinch to bring out the sweetness.
How to make peanut butter ice cream
Homemade peanut butter ice cream is easy to make: remember to stir the mixture 3-4 times during the first hour so it freezes evenly. Here is how to make it:
Prep the pan: Place a freezer-friendly container or loaf pan in the freezer.
Blend ingredients: Add all your ingredients into a food processor or high-speed blender.
Freeze and stir: Transfer the ice cream mixture to the pre-frozen pan/container, cover it with plastic wrap, and place it in the freezer. Regularly whisk the ice cream mixture for the first hour to avoid it freezing incorrectly.
Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving. I love to add some whipped cream or hot fudge sauce for the ultimate dessert.
Can I use an ice cream machine?
Yes! You can use an ice cream maker to make this recipe.
Follow the no-churn instructions, but freeze the mixture for 45 minutes before transferring to the ice cream maker, and churn for 10-15 minutes, or as per the manufactures instructions.
Freeze for an hour before serving.
Tips to make the best recipe
- Chill your coconut milk beforehand, as it provides an even creamier texture.
- Stir the ice cream mixture every 10-15 minutes for the first hour to ensure the ice cream is easy to scoop.
- Avoid refreezing ice cream multiple times, as it will become too icy.
- Re-blend the ice cream if it becomes too frozen or stiff.
- For a more intense pb flavor, add some peanut butter swirls throughout.
Dietary swaps and substitutions
This ice cream recipe can be adapted to fit various diets and has been tested using different ingredients:
- Cut the carbs by making a keto peanut butter ice cream. Swap out the maple syrup for keto maple syrup.
- Make it coconut-free by using heavy cream or double cream.
- Substitute the peanut butter with another nut or seed butter, like almond butter.
- For a chocolate peanut butter ice cream, fold through 1/2 cup of cocoa powder.
- Add peanut butter cups by adding in Reese’s peanut butter cups or homemade ones.
No-churn ice cream will keep for at least 7 days but is best to enjoy fresh.
Before enjoying, allow thawing for at least 30 minutes. Before scooping, lightly wet your ice cream scoop.
Recommended tools to make this recipe
- High speed blender. Choose one with ice blending capabilities.
- Food processor. No blender? A food processor works in a pinch.
- Ice cream maker. This is the make and model I use that yields the most quickest and creamiest ice cream.
More ice cream recipes to try
Frequently Asked Questions
Yes, this recipe contains no dairy and is suitable for a vegan diet.
If you swap out the maple syrup for a sugar free syrup it will be suitable for a keto diet.
Yes, crunchy peanut butter will work but it won’t be as creamy or smooth.
Peanut Butter Ice Cream (3 Ingredients)
- Place a freezer-friendly container or loaf pan in the freezer.
- In a high-speed blender or food processor, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
- Pour your ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.
- Allow the ice cream to freeze for at least 3 hours.
- Let the ice cream thaw for 5-10 minutes, before serving.
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