This creamy peanut butter ice cream is not only delicious but incredibly easy to make. You only need three ingredients. However, I suggest adding Reese's peanut butter cups for an extra burst of goodness!
The recipe and post for peanut butter ice cream were first published in July 2012. It was updated and then republished in August 2025.
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Homemade Peanut Butter Ice Cream
Would you believe me if I told you I wasn't a fan of ice cream when I was a kid? It's true. I didn't like the cold chill on my teeth, so I would wait for it to soften, then stir it into ice cream "soup" before eating it.
I'm glad I learned to enjoy ice cream properly. Recently, my favorite topping for cookies and cream ice cream has been warm peanut butter. So, naturally, I had to create a peanut butter ice cream.
This easy summer dessert is rich and creamy and packed with peanut butter goodness. I also like to load it with mini Reese's cups, so each scoop has plenty of candy crunch.
The best part? You only need three ingredients (four if you want to add the candy like I do), and no ice cream maker is required.
Ingredients Needed
Here are the simple ingredients you will need to make this creamy frozen treat. Continue scrolling to see the complete ingredient list and instructions.
- Heavy Whipping Cream: Once whipped, it gives the ice cream dessert a creamy texture.
- Sweetened Condensed Milk: Adds sweetness and keeps the ice cream soft and smooth.
- Creamy Peanut Butter: I always choose Jif, but you can use your favorite brand. Try crunchy or almond butter to change it up.
- Optional Mix-ins: Mini peanut butter cups and swirls of peanut butter are totally optional, but highly recommended.
BruCrew Tip: Use the leftover spread to make Reese's peanut butter cookies or peanut butter parfaits.
How To Make Peanut Butter Ice Cream
Making our peanut butter ice cream recipe is quite simple. You will need time to let it freeze, so plan accordingly.
Whip the cream. In a large bowl, beat the heavy cream until stiff peaks form.
Mix the peanut butter and milk. In a separate mixing bowl, stir the sweetened condensed milk and peanut butter until smooth.
Fold it all together. Spoon the peanut butter milk on top of the whipped cream. On low speed, mix the two for about 30 seconds. Finish folding it together with a rubber spatula to avoid deflating the cream.
Add the candy bars. Gently stir in the halved mini peanut butter cups.
Freeze until solid. Pour half the ice cream mixture into a prepared loaf pan or freezer-safe container. Drizzle with warm peanut butter, then repeat the layers, ending with a few extra Reese's cups.
Storage Recommendations
Store the peanut butter ice cream in an airtight container in the freezer for up to two weeks.
For best results, press a sheet of wax paper or plastic wrap directly onto the surface before freezing to keep ice crystals from forming.
BruCrew Tips and Variations
These are my tried and true tips for making homemade ice cream recipes.
- Freeze the metal bowl and whisk attachment at least 10 minutes before beating the cream.
- Don't overwhip the cream. Stop the mixer once you see stiff peaks.
- Cut your candies or cookies into bite-sized pieces before stirring them into the creamy ice cream mixture.
- Freeze the mixture for at least 6 hours or overnight before serving.
- Let the pan of ice cream sit at room temperature for 5-10 minutes before scooping.
- Dip your ice cream scoop in water, so it's easier to make clean, even scoops.
- Change up the mix-ins and swirls. Try Oreo cookies, pretzels, hot fudge sauce, edible brownie batter, or caramel.
- Sandwich the ice cream between two chewy chocolate brownie cookies, then roll the outside edges in chopped peanuts.
More No Churn Ice Cream Recipes
- Strawberry Lemon Ice Cream
- Brownie Batter Ice Cream
- Confetti Cookie Dough Ice Cream
- Snickers Ice Cream
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Recipe
Peanut Butter Ice Cream
This peanut butter ice cream with peanut butter swirls and Reese's cups is so easy to make. No machine needed.
Ingredients
- 2 cups heavy whipping cream
- 1 - 14 ounce can sweetened condensed milk
- ¾ cup creamy peanut butter, divided
- 7.6 ounce bag mini Reeses peanut butter cups, halved
Instructions
- In a mixing bowl, beat the whipping cream until stiff peaks form.
- In another bowl, mix the condensed milk and ½ cup of peanut butter until creamy.
- Pour the peanut butter mixture into the whipped cream and beat on low until it is well combined. (only 30 seconds, then use a rubber spatula) Stir in most of the peanut butter cups gently.
- Place the remaining peanut butter in a microwave-safe bowl and heat for 30 seconds. Stir until creamy.
- Pour ⅓ of the cream mixture into a freezer-safe container. Gently swirl ⅓ of the peanut butter into the mixture with a knife. Repeat two more times. Top with a few extra peanut butter cup halves. Freeze until solid.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 109mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Sherry says
This recipe looks delicious! How much does it make! I have a 1.5 quart Tovolo ice cream container, and I was wondering if this recipe will fit. Thank you!
Jocelyn says
I think it makes about 4 cups, so I think it should fit in the container just fine. Of course, you can always "taste test" the extras if they don't fit. 🙂 I hope you enjoy the ice cream.
Sherry says
Thank you for replying. I will gladly taste test 🙂
Niki says
And another of your recipes I made for my daughter's birthday party. Let's just say, there was none left 🙂 I will be making this again for the family to enjoy.
ashley says
Hi, this looks great! But what do you mean by dry brownie mix? I would love to try this but I'm not entirely sure what you mean! Thank you!
Jocelyn Brubaker says
You are going to use a boxed brownie mix from the store. But instead of mixing up the eggs and oil with the brownie powder from the box, you are going to use the dry brownie mix and stir it into the ice cream mixture. I hope that helps!
ashley says
It does, thank you!
Britni@Hubby Made Me says
Another amazing recipe! I haven't found one thing on your blog that doesn't look absolutely amazing! Which is also a good and bad thing 😉 Thanks so much for sharing at my party! Hope to see you again soon 🙂
Jocelyn says
awe thanks girl!!! You are the sweetest:-)
Heidi Fowler says
Brownie batter is about the best treat ever. I can't imagine what it would taste like in ice cream!
baking.serendipity says
Brownie batter is definitely my thing. I love this!
Walking on Sunshine... says
Looks delicious! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
Jenn says
I recently made some ice cream with brownies, but I never would have thought to add dry brownie mix and peanut butter. In fact, I don't know if I have ever had peanut butter in ice cream? I better get on that! Sure sounds yummy.
Pammy says
Wow that is just crazy good... can't wait to try! Thanks for posting!
Marlys Folly says
This is great and especially that you don't need an ice cream maker. Thanks for sharing on foodie friends friday.
marlys-thisandthat.blogspot.com
The Mandatory Mooch says
Yummy!! What a wonderful combo of ingredients!! I'd love to have you link this up to Tasty Thursdays on The Mandatory Mooch. It's a new linky party still open for 4 more days. Hope to see you there. Thanks, Nichi
Ashley @ Kitchen Meets Girl says
Okay, this is a MUST make! We have an awesome ice cream shop down the street from our house, and I've been addicted to brownie batter ice cream there this summer. But yours actually looks even better! I'm in trouble now! 🙂
Jocelyn says
Awe thanks!!! You are way too sweet to me! Can't wait to here what you think of it!!!
Heather Kinnaird says
um - WOW! making this today
Winnie says
Great !!
Definitely something I have to make. I
Finally ice-cream with no eggs :):)