Creamy No Churn Peanut Butter Ice Cream Recipe

You don’t need an ice cream machine to make the best no-churn peanut butter ice cream. This simple recipe comes together in about 10 minutes of hands-on time, freezes in roughly 5 hours, and delivers an ultra-creamy texture with a delicious peanut butter swirl throughout.

Make a batch and keep your freezer stocked with this homemade favorite. It’s perfect on its own or dressed up with mix-ins like chocolate chips or chopped peanut butter cups.

I absolutely love peanut butter ice cream. If it’s on the menu, I’ll order it every time. I discovered how easy it is to make creamy, scoopable peanut butter ice cream at home without an ice cream maker and haven’t looked back. With only about 10 minutes of prep time and a short freeze, you can enjoy rich, homemade ice cream that rivals your favorite scoop shop.

What really makes this version stand out is the peanut butter swirl. In addition to flavoring the ice cream base with peanut butter, I melt and drizzle extra peanut butter into the container, then swirl it through the mixture before freezing. The result is pockets of intense peanut butter flavor and a restaurant-quality ribboned appearance.

This recipe is a must-try for peanut butter lovers. It yields about half a gallon of ice cream—plenty to share or to keep in the freezer for a few indulgent scoops whenever you want.

How to make it

This no-churn peanut butter ice cream comes together in six simple steps. The method relies on whipped heavy cream folded into a sweetened condensed milk and peanut butter mixture—no churning required. The melted peanut butter swirl adds concentrated flavor and a beautiful ribboned texture.

1. Whisk sweetened condensed milk, half of the peanut butter, vanilla extract, and salt in a large bowl until smooth.
2. Whip cold heavy cream with a stand mixer or hand mixer on medium-high speed until firm peaks form. If you don’t have a mixer, you can whip by hand, though it requires more effort.
3. Carefully fold the condensed milk and peanut butter mixture into the whipped cream using a rubber spatula, keeping as much air in the whipped cream as possible.
4. Pour the combined mixture into a 2-quart container—metal is best for faster freezing, but glass or plastic will work.
5. Melt the remaining peanut butter (about 1/2 cup) in short bursts in the microwave or over a double boiler until pourable. Stir and let cool slightly, then drizzle half over the ice cream and use a spoon to swirl. Repeat with the rest of the melted peanut butter for more ribboned effect.
6. Cover and freeze for at least 5 hours, preferably overnight, until firm and scoopable.

Tips and tricks

• Use a metal container if you can—metal freezes the ice cream faster and can help prevent icy crystals.
• Chill the container in the freezer before adding the mixture; a cold pan helps the ice cream set more quickly.
• Store leftovers in airtight containers to avoid freezer burn. Glass containers with tight lids work well.
• Freeze for at least 5 hours. Less time can leave the center too soft.
• Don’t substitute the main components—heavy cream and sweetened condensed milk create the stable, creamy structure that makes no-churn ice cream successful. Altering these can change texture and flavor.
• Wet your ice cream scoop (dip briefly in warm water and shake off) before scooping. This simple technique helps the scoop glide and produces perfectly formed servings.

How long will it last in the freezer?

When stored in an airtight container, this homemade peanut butter ice cream can keep for several months. For best quality, consume within 2–3 months and always make sure containers are sealed tightly to prevent freezer burn and off-flavors.

Can I add chocolate chips or peanut butter cups?

Yes—mix-ins are easy to fold in. After folding the condensed milk mixture into the whipped cream, stir in 1/2 to 1 1/2 cups of chopped peanut butter cups, mini chocolate chips, chopped cookies, or your favorite add-ins. If you just want a chocolate ribbon instead of solid mix-ins, drizzle 1/2 cup of chocolate syrup along with the melted peanut butter and swirl.

More frozen sweet treats to try

1. No Churn Homemade Chocolate Ice Cream
2. Frozen Strawberry Cheesecake Bars
3. Mini Ice Cream Cakes
4. No Churn Moose Tracks Ice Cream
5. Reese’s Peanut Butter Cup No-Bake Cheesecake Bars
6. No Churn Salted Caramel Ice Cream
7. No Churn Cherry Garcia Ice Cream

Ingredients

• 14 oz can sweetened condensed milk
• 1 cup creamy peanut butter, divided
• 2 tsp vanilla extract
• 1/4 tsp salt
• 2 cups heavy cream, cold

Instructions

1. In a large bowl, whisk together the sweetened condensed milk, 1/2 cup peanut butter, vanilla extract, and salt until smooth. Set aside.
2. Melt the remaining 1/2 cup peanut butter in the microwave for about 60 seconds, stir until smooth, and let cool slightly.
3. Whip the cold heavy cream with a stand mixer or electric hand mixer on medium-high until firm peaks form, about 3 minutes.
4. Gently fold the condensed milk and peanut butter mixture into the whipped cream with a rubber spatula until evenly combined, being careful to preserve the whipped texture.
5. Pour the mixture into a 2-quart container (metal preferred). Drizzle half of the melted peanut butter over the surface and use a spoon to create swirls. Repeat with the remaining melted peanut butter for extra ribbons.
6. Cover tightly with plastic wrap or a lid and freeze for at least 5 hours or overnight, until firm and scoopable.

Notes

• This recipe yields roughly 1/2 gallon (about 12 scoops) of ice cream.
• Keep the ice cream in airtight containers for best storage; it will stay good in the freezer for months if sealed properly.

Nutrition Facts

Enjoy this easy no-churn peanut butter ice cream as a simple treat or customize it with your favorite mix-ins. The peanut butter ribbons are the finishing touch that make every scoop extra special.