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peanut butter ice cream recipe

Churn-Free Peanut Butter Ice Cream Recipe

This ice cream is for all the peanut butter lovers; Rich and creamy, peanut butter flavor. What could be better?
4.75 from 4 votes
Prep Time 30 mins
Freeze Time 6 hrs
Course Dessert
Servings 8
Calories 501 kcal



  • 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.


Serving: 117gCalories: 501kcalCarbohydrates: 32.68gProtein: 10.95gFat: 38.3gSaturated Fat: 16.26gPolyunsaturated Fat: 5.53gMonounsaturated Fat: 14.26gTrans Fat: 0.08gCholesterol: 75mgSodium: 304mgPotassium: 345mgFiber: 1.7gSugar: 28.57gVitamin A: 781IUVitamin C: 1.1mgCalcium: 140mgIron: 0.69mg
Keyword peanut butter dessert, peanut butter ice cream, peanut butter ice cream recipe, Reese's ice cream
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