This delicious peanut butter ice cream is perfect for the peanut butter lover. It is no-churn and ready to eat in hours!
Why you'll love it
This is a rich, creamy peanut butter ice cream with swirls of fudge and bits of mini peanut butter cups. It is indulgent and so much fun to make and eat.
The best part is that it is one of the quickest and easiest ice creams to make because it only requires your mixer and no churning is required! You only need five ingredients and a couple of hours before you are helping yourself to a big scoop of ice cream
There are only five ingredients you need for this recipe. They are all easy to find in the grocery store if you don't have them already.
- Heavy cream - You need heavy cream or whipping cream for this recipe. It is a very important ingredient and cannot be substituted.
- Sweetened condensed milk - It is important to make sure you are using sweetened condensed milk and not evaporated milk which is very different.
- Peanut butter - Creamy peanut butter is needed for the ice cream, it does not work well with crunchy, but you can add chopped peanuts to the finished ice cream if you want more texture. Don't use natural peanut butter.
- Fudge - Any kind of fudge will work. You can try Bailey's fudge sauce for something fun or peanut butter fudge sauce if you want to amplify the peanut butter.
- Peanut butter cups - I like using mini peanut butter cups, or you can use any peanut butter candy you like!
How to make
The best part about this ice cream recipe is that it is a no churn recipe and it is ready to go in the freezer in minutes.
- Beat the peanut butter and sweetened condensed milk until well-combined.
- Add in the heavy cream and beat until it forms soft peaks.
- Start adding it to your container, adding in swirls of fudge sauce and mini peanut butter cups as you go.
- Freeze for a couple of hours, or until scoopable.
Recipe and storage tips
- Always make sure your sweetened condensed milk and heavy cream are chilled. It makes it easier to get soft peaks and faster to freeze.
- Using cold fudge also helps with freezing faster, too.
- It is important not to overwhip the ice cream because it can make the ice cream gritty.
- Freeze your storage container before you add in the ice cream. It helps to make freezing the ice cream faster.
- Use a container that has an airtight lid.
- Store the ice cream near the back of the freezer for the best results. Avoid leaving the ice cream out too long before putting back in the freezer
Adding vanilla extract and any peanut butter candy add-ins are great additions. You can also add in toffee, chocolate, of even some jam for a pb&j ice cream
Absolutely! You can make delicious ice cream popsicles with this recipe.
No Churn Peanut Butter Ice Cream with Fudge Swirl and Reese’s
- ½ cup creamy peanut butter
- 1 14 oz can sweetened condensed milk chilled
- 2 cups heavy cream chilled
- ¼ cup fudge sauce
- ⅔ cup mini Reese’s peanut butter cups
- Beat the peanut butter and half of the sweetened condensed milk together with the whisk attachment until it is blended and cream. Slowly add the remaining sweetened condensed milk until it is completely incorporated.
- Pour in the heavy cream and beat until soft peaks form.
- Pour in a small amount of the mixture into a 9x5 loaf pan. Drizzle with some of the fudge sauce and some of the peanut butter cups. Repeat the layers until all the ice cream is used. Freeze until firm.