Peanut Butter Ice Cream

This peanut butter ice cream is sweet and creamy and needs just 3 ingredients! No ice cream maker is needed. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 214kcal

Author Arman Liew

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.

Video

Notes

TO STORE: No-churn peanut butter 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.

Nutrition