Peanut Butter Ice Cream (No Cook)

Satisfy your peanut butter cravings with this easy-to-make peanut butter ice cream. It’s sweet, smooth, and no cooking is required!

Peanut butter ice cream is a huge hit in our house—it’s one of those treats we all agree on. So naturally, having our own go-to recipe with just the right amount of peanut butter is a must.

If you’re anything like us and can’t get enough of peanut butter, this recipe is going to be your new favorite.

It’s a super simple version that skips the eggs, which means no custard base to cook—just pure peanut buttery goodness. And don’t worry, it still turns out rich and creamy.

This is our base recipe, and from there, you can make it your own. Swirl in more peanut butter, toss in chopped peanut butter cups, sprinkle in peanuts, Reese’s, chocolate chips—whatever you’re craving!

Ingredients You Need

This is a Philadelphia style Peanut Butter Ice Cream, so no eggs and no cooking involved.

All you need is…

• Peanut Butter
• Sugar
• Heavy cream
• Whole milk
• Vanilla extract
• Salt

I use a creamy, unsalted – 100% pure Peanut Butter.

How to make this Peanut Butter Ice Cream

Here’s where it all comes together—and it couldn’t be easier.

Just pour the peanut butter, sugar, heavy cream, whole milk, salt, and vanilla extract into the blender (a food processor works too).

Blend it up until everything’s smooth and creamy, then put the mixture into the refrigerator for a couple of hours to chill.

After that, pour it into the ice cream maker and let it do its thing—just follow the instructions your machine comes with.

Once it’s churned and looking like soft-serve, scoop it into a freezer-safe container.

And now the fun part—add in your favorite goodies or keep it simple. I love mixing in chopped peanut butter cups or a swirl of extra peanut butter.

Then, into the freezer it goes for about 8 hours or overnight so it can firm up.

And that’s it—homemade peanut butter ice cream, ready whenever the craving hits!

Enjoy 😊