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peanut butter no churn homemade ice cream
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Peanut Butter No Churn Ice Cream Recipe

The taste and sweetness of this Peanut Butter No Churn Ice Cream Recipe is so good!
Course Dessert
Cuisine American
Method No Cook/Assemble
Main Ingredient Dairy
Prep Time 5 minutes
Additional Time 6 hours
Total Time 6 hours 5 minutes
Calories 513kcal
Author Kelli Miller

Ingredients

  • 1 14- oz. can sweetened condensed milk
  • 2 Cup(s) cold heavy cream
  • 1 teaspoon vanilla
  • ½ Cup(s) peanut butter softened

Instructions

  • With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk and vanilla and fold in until smooth.

  • Next, pour half the ice cream into a freezer safe container. Swirl in half of the peanut butter with a spoon or a knife. Repeat with another layer and the remaining peanut butter.

  • Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes before serving.

Nutrition

Serving: 1g | Calories: 513kcal | Carbohydrates: 42g | Protein: 11g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 178mg | Fiber: 1g | Sugar: 39g
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