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Is there every a wrong time for no churn peanut butter ice cream? It's always smooth, creamy and swirled with real peanut butter. You should make this ice cream all summer long.
Print Recipe
5 from 2 votes

No Church Peanut Butter Ice Cream

Prep Time15 mins
Total Time15 mins
Servings: 16

Ingredients

  • 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

Instructions

  • In a medium bowl, stir together the sweetened condensed milk and vanilla. Set aside.
  • 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.
  • Place peanut butter in a small microwave safe bowl and heat on high for 30 seconds. Pour 1/3 of the ice cream base into a 9x13 inch loaf pan. Drizzle 1/3 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.