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.
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.