Peanut Butter Ice Cream
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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
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.
What readers are saying
★★★★★ – “This is so easy to make and tastes absolutely YUMMy!!!! Far better than a shop-bought version” – Tracy
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.
How to make this in an ice cream machine
While I prefer the mixing bowl method, you can easily make the ice cream in a traditional ice cream machine (I have a Cuisinart) or the Ninja creami. Here is how:
Ice cream machine: Once everything is mixed, freeze it for 45 minutes, then transfer it to the ice cream maker. Churn for 10-15 minutes, or as per the manufacturer’s instructions. Freeze for one hour before serving.
Ninja creami: If you own a Ninja creami machine (and want a peanut butter soft serve), transfer the mixture into two creami pints and freeze overnight. When you’re ready to enjoy, put it through the lite ice cream control, add a dash of milk, then re-spin.
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.
Recipe variations
- Make it dairy-free. Use full-fat canned coconut milk instead.
- Experiment with mix-ins. One of the joys of making ice cream is that you can do whatever YOU want! Try crushed cookies, Reese’s pieces, chopped-up candy bars, or a drizzle of chocolate sauce.
- Make chocolate peanut butter ice cream. Fold through ½ cup of cocoa powder and a handful of crushed Reese’s peanut butter cups.
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.
Peanut Butter Ice Cream
Video
Ingredients
- 1 cup peanut butter
- 14 ounces condensed milk or coconut condensed milk
- 2 cups heavy cream
Instructions
- Place a freezer-friendly container or loaf pan in the freezer.
- In a large bowl, whisk the cold cream until fluffy. Stir through the peanut butter and condensed milk until smooth.
- Pour your ice cream mixture into the pre-frozen container and place in the freezer. Allow the ice cream to freeze for at least 2 hours.
- Let the ice cream thaw for 5-10 minutes, before serving.
Notes
- Tips: See my recipe tips above for the perfect peanut butter ice cream.
- Ice cream maker instructions: Prep as instructed, then freeze for an hour. Add to the ice cream machine and churn for 10-15 minutes (or as per the machine’s instructions). Freeze for an hour, then serve.
- Leftovers: Keep in the freezer for up to 7 days.
Nutrition
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.
Hey can u make this in the ninja swril also do u have any recipe for the ninja creami swirl pls
Hi Jess- I just wanted to get back this because I just got a Ninja Swirl and tried it out and it does work. I do recommend adding a little extra liquid if it turns out powdery on the first spin. 🙂
Made this recipe with my brother, ran out of condensed milk so we added a little pancake syrup, it’s been twelve hours since serving and I have eaten three cups of the stuff. If I could give this recipe 10 stars I would!
Such high praise! Thank you Nik! Peanut butter desserts don’t last very long in our house either.
Can you use PB2 powder?
Hi Rebecca- You can, and I did a test batch with it, but it added peanut flavor instead of the richness peanut butter would provide. If you don’t mind that, then go for it. Add the powder in as is, not formulated as a spread.
Enjoyed the peanut butter ice cream. Yumm
Added semi sweet choc chips also
Love that you added chocolate chips, too- That is definitely something I would add too 🙂
Amazing recipe. I eat peanut butter every day and really enjoy it. Thanks!
Love peanut butter a lot. Love ice cream. That means-peanut butter ice cream! Thanks for the recipe!
Can I use half and half?
Hi Emely- So I recently did a test batch replacing the cream with it- it turns out quite well, but just not as creamy. I recommend letting it sit for about 20 minutes before scooping.
This is the easiest and most delicious peanut butter ice cream ever!
Thanks, Marijana!
How about some coffee ice cream? Love your recipes!!
Do you have any Cremi ice cream recipes?
Tons! Search ninja creami 🙂
I never bought coconut milk before, its expensive in m country. But will give it a try!
Never tried this flavour of ice cream!
good
Creamy, delicious and quick! Satisfies the sweet-tooth with one small scoop. Arman you really have the best Keto recipes!
This is so easy to make and tastes absolutely INSANE!!!! Far better than a shop bought version
Excellent and healthy
How many servings? The recipe card doesn’t say…
Arman! Thank you so much for this delish recipe. I used cashew butter, which really let the maple flavor shine, and half a shot of vodka kept things lovely and scoopable. Can’t wait to try mix-ins!!
😀 LOVE IT!
Is it possible to sub maple syrup with honey?
I haven’t tried!
Thanks for the recipe, how would I add in marshmallow fluff? I like fluffernutter so this would be fun to experiment as a mix-in.
Adding marshmallow fluff would be a fantastic addition. I’d fold it through add the very end so it doesn’t get lost in the cream or peanut butter.
I’ve never used an ice cream maker before. Can one be used for this recipe if I’m feeling lazy? 🙂
Uh Oh! I used a can of unsweetened coconut cream and a little too much peanut butter. The mixture tastes bitter and nothing like ice cream. Is there anything that I can do to save it?
Not that I’ve tried, perhaps adding some liquid stevia or something!
This sounds absolutely wonderful! Coconut and peanut butter are such a beautiful combination. Thank you for making this recipe feasible for those who don’t have an ice cream machine!
How many servings is this?
I’ve updated the post to reflect it! 🙂