No Church Peanut Butter Ice Cream
Prep time
Total time
Serves: 16
  • 3 cups heavy whipping cream, cold
  • 1-14 ounce can sweetened condensed milk
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 4-5 tablespoons creamy peanut butter
  • peanut butter chips (optional)
  1. In a medium bowl, stir together the sweetened condensed milk and vanilla. Set aside.
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, beat heavy cream on high until soft peaks form, about 2-3 minutes. With a rubber spatula, gently fold condensed milk mixture into whipped cream. If using peanut butter chips, fold them in until well combined.
  3. Place peanut butter in a small microwave safe bowl and heat on high for 30 seconds. Pour ⅓ of the ice cream base into a 9x13 inch loaf pan. Drizzle ⅓ of the melted peanut butter on top and swirl gently with a knife. Repeat the process until all ice cream base and peanut butter is gone. Cover with foil and place ice cream in the freezer to set for 4 hours or overnight.
Recipe by What Molly Made at