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–+ servings
Peanut Butter Ice Cream (No Machine)

Creamy Peanut Butter Ice Cream No Machine Perfection

This Peanut Butter Ice Cream (No Machine) is a quick, creamy dessert that's perfect for summer evenings, customizable, and requires no special equipment.
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Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Creamy Peanut Butter Smooth or crunchy
  • 1 cup Sweetened Condensed Milk
  • 2 cups Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Optional Mix-Ins
  • 0.5 cup Chocolate Chips Dark or milk chocolate
  • 0.5 cup Chopped Nuts Peanuts or almonds
  • 0.5 cup Cookie Crumbles Crushed Oreos or graham crackers

Equipment

  • mixing bowl
  • Electric mixer
  • Airtight container

Method
 

Preparation Steps
  1. In a mixing bowl, combine the peanut butter and sweetened condensed milk until smooth.
  2. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
  3. Gently fold the whipped cream into the peanut butter mixture until well combined.
  4. Add in any optional mix-ins and fold gently.
  5. Transfer the mixture to an airtight container, smooth the top, and freeze for 4-6 hours.
  6. Once frozen, scoop and serve the ice cream, letting it sit at room temperature for 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 100mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Best served fresh but can be stored in an airtight container in the freezer for up to 2 weeks.

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