14 Mar Churn-Free Peanut Butter Ice Cream Recipe
All ice cream and no peanut butter is no fun! Luckily this peanut butter ice cream recipe has got you covered. Richly creamy ice cream swirled with dollops of smooth, creamy peanut butter and topped with walnuts and toffee pieces.
Why take your family out for peanut butter milkshakes when you can make the best peanut butter dessert in existence.
No-Churn Ice Cream?
That’s right; this is a no-churn peanut butter ice cream recipe. Better yet, there are no eggs in this recipe. Rather than using a custard-style ice cream made by cooking eggs, cream, and milk, this ice cream uses freshly whipped heavy cream eliminating the need for a custard base.
Normally decadently creamy ice creams are a tedious process, and there’s always the risk that your eggs will scramble. This churn-free peanut butter ice cream is foolproof and comes together in a few minutes.
How To Make Churn-Free Peanut Butter
To make this churn-free peanut butter ice cream, mix sweetened condensed milk, sea salt, and peanut butter with freshly whipped cream, then stir in a little vanilla extract. Pour the ice cream into your prepared metal loaf pan and dollop a few swirls of melted peanut butter.
Cover the peanut butter ice cream with plastic wrap and freeze it for at least 6 hours or overnight to allow the peanut butter flavor to develop!
Churn-Free Peanut Butter Ice Cream Add-Ins
The best part of this peanut butter ice cream recipe is you can add any mix-ins you desire! There’s no standard way to make this recipe, from candied peanuts to pretzels, Oreos, nutter butter cookies, bacon, and grape jelly.
You can even add Reese’s pieces to make Reeses ice cream. Simply fold in preferred add-ins after you have chilled your ice cream for 2 hours, then return it to your freezer for another until it is completely set.
Churn-Free Peanut Butter Ice Cream Recipe
- Large mixing bowl
- Medium mixing bowl
- 2 cups chilled heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 tsp vanilla bean paste
- ½ tsp sea salt
- 1 cup creamy peanut butter
- ½ cup creamy peanut butter
- ¼ cup roughly chopped walnuts
- ¼ cup roughly chopped toffee
- Pour 1 cup of peanut butter, the sweetened condensed milk, and sea salt into a large mixing bowl, and combine until the mixture is smooth.
- Add the remaining peanut butter to a microwave-safe bowl and heat it for 1 minute in 15-second increments, stirring after every increment, until it is melted and smooth, then let the peanut butter cool slightly.
- Meanwhile, pour the chilled heavy cream and vanilla bean into the bowl of a stand mixer equipped with the whip attachment. Whip the chilled heavy cream and vanilla extract on high until it is stiff. Fold the whipped heavy cream and vanilla mixture into the peanut butter and condensed milk mixture until fully combined.
- Pour half of the peanut butter ice cream into a freezer-safe 8 by 4-inch or 9 by 5-inch loaf pan. Drizzle the ice cream with 1/4 cup of the cooled melted peanut butter, 2tablespoons of walnuts, and 2 tablespoons of toffee pieces. Add the remaining ice cream batter, drizzle with more of the melted peanut butter and use a butter knife to swirl the melted peanut butter into the ice cream.
- Cover the ice cream tightly with plastic wrap before placing the cover on the loaf pan. Freeze the peanut butter ice cream for at least 6 hours or overnight before serving.
- Top the ice cream with the remaining walnuts and toffee pieces before serving.
- Place the stand mixer's bowl and whip attachment into the freezer to chill for at least 30 minutes before whipping the heavy cream. Heavy cream whips best when chilled. Placing the bowl and whip in the freezer maximizes the volume of the heavy cream.