• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Gouda
  • Home
  • Recipes
    • Air Fryer
    • Appetizers and Snacks
    • Meats and Mains
    • Breakfast Brunch Brinner
    • Veggies and Sides
    • Desserts and Cakes
    • Cookies and Candy
    • Canning and Condiments
    • Christmas
    • Salads & Slaws
    • Instant Pot
    • Thanksgiving
  • About
    • About
    • Community
  • Work With Me
  • Holiday Cooking Show
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Holiday Cooking Show
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Desserts and Cakes > No-Churn Peanut Butter Ice Cream (with Honey Roasted Peanuts)

    No-Churn Peanut Butter Ice Cream (with Honey Roasted Peanuts)

    Published: May 12, 2022 · Modified: Aug 29, 2022 by Kathleen · As an Amazon Associate I earn from qualifying purchases. See full disclosure

    • Facebook
    • Email
    Jump to Recipe

    This easy No-Churn Peanut Butter Ice Cream is creamy homemade ice cream without the ice cream machine and messy salt and ice. I've added sweet and salty honey roasted peanuts for extra peanut flavor and a bit of crunch. No-fuss, no-cook peanut butter ice cream and only 4 ingredients.

    No churn Peanut Butter Ice Cream in loaf pan scooping with ice cream scoop.

    SAVE THIS RECIPE

    I'll email this recipe to you, so you can come back to it later!

    No Churn Peanut Butter Ice Cream checks all the boxes for a perfect shortcut Southern summer dessert.

    I have to confess up front that I am a bonafide peanut-butter-aholic and lover of all things peanuts and peanut butter.

    You'll find lots of shortcut peanut and peanut butter recipes here on the blog like 2 Ingredient Peanut Butter Fudge and Easy Instant Pot Boiled Peanuts. You can find a whole collection of them in my roundup post of 10 Easy Peanut & Peanut Butter Recipes.

    This recipe is a super easy version of a classic peanut butter ice cream without the time-consuming process of dragging out the old-fashioned ice cream maker.

    What does no-churn mean?

    No-churn ice cream means the recipe doesn't require an ice cream machine that uses a paddle in the middle to churn the ice cream mixture. The movement of churning the ice cream incorporates air into the custard or cream mixture.

    By whipping the heavy whipping cream first, this technique substitutes the machine's paddle churning air into the ice cream with similar texture results.

    Shortcuts

    • No hand-cranked or electric ice cream freezer machine or Donvier machine needed.
    • The ice cream base is a no-cook recipe so no homemade custard to make.
    • Just a few minutes prep needed to make this homemade peanut butter ice cream before placing in the freezer to firm up.
    • No messing rock salt and ice to clean up and dispose of later.

    Ingredients

    Scroll down to printable recipe for ingredient quantities.

    Ingredients for no churn peanut butter ice cream with honey roasted peanuts
    • Heavy whipping cream- This is different than just regular whipping cream. While, I've made it with regular whipping cream, the higher fat ratio in heavy whipping cream makes the best ice cream texture and consistency.
    • Sweetened Condensed Milk- Milk that has been sweetened, then condensed into a thick mixture. NOT evaporated milk.
    • Peanut Butter- I chose creamy peanut butter and added honey roasted peanuts. Natural creamy peanut butter didn't seem to work well. It wasn't as smooth and...well... creamy.\
    • Honey Roasted Peanuts- While this ingredient is optional in order to make the basic peanut butter ice cream, I love how it adds an extra layer of that sweet and salty peanut taste and just enough crisp bits of peanuts to suit my taste. It's perfectly fine to leave them out, if you like.

    You know I'm a huge fan of shopping local and supporting local farmers. I love to use the honey roasted peanuts from Alabama Peanut Producers Association you see in the picture above. Not an affiliate link, just showing some local love. They sell them on their website and ship them to you!

    How to make No-Churn Peanut Butter Ice Cream

    Hand mixer dipped into stiff peaks of whipped cream.
    Black spatula folding peanut butter into whipped cream in glass bowl.
    • Beat the heavy whipping cream until stiff peaks form. (See detailed instruction in printable recipe below.)
    • Combine peanut butter and sweetened condensed milk.
    • Fold the whipped cream into the peanut butter mixture gently with a spatula.

    Tip: Avoid stirring the whipped cream in with a spoon or too long because it tends to deflate the air whipped into the whipped cream.

    Loaf pan full of peanut butter ice cream topped with honey roasted peanuts with can of peanuts next to it.
    • Fold in the peanuts. (optional)
    • Pour the ice cream mixture into an ungreased loaf pan or high-sided dish.
    • Sprinkle extra peanuts on top, if you like.
    • Cover and freeze until firm.

    That's it! Easy homemade peanut butter ice cream without a machine!

    Substitutions & Variations

    • No churn peanut butter swirl ice cream: add an extra ½ cup of peanut butter and fold it in at the end and do not blend it in all the way so as to leave swirls of peanut butter.
    • No churn chocolate peanut butter ice cream: fold in 1 cup melted semisweet chocolate chips or 3 to 4 tablespoons cocoa powder into the whipped whipping cream before adding the peanut butter and sweetened condensed milk.Trade out cocktail peanuts for honey roasted peanuts.
    • Omit peanuts and use crunchy peanut butter.
    • For a smooth and creamy ice cream leave out the peanuts and use creamy peanut butter.
    • Ice cream mix-ins: peanut butter cups, Oreo cookies, mini chocolate chips, peanut butter chips, fudge topping,

    Pro Tip: How to melt semisweet chocolate chips in the microwave. Place the chocolate chips in a microwave-safe bowl and microwave on HIGH for 30 seconds at a time, stirring after each time until chips are smooth and melted.

    Bowl of scoops of peanut butter ice cream with peanuts on wooden surface.

    Helpful Information

    What is the difference in heavy whipping cream and whipping cream?

    The difference is fat content. According to the US Food and Drug Administration, regular cream has a fat content between 30 to 35% fat. Heavy whipping cream must have at least 36% or more.

    Can I use fat-free sweetened condensed milk?

    Absolutely. If you want to save a few calories, don't skimp on the whipping cream fat content, but you can substitute regular sweetened condensed milk with the fat-free version. There's also a sweetened condensed coconut milk for a tropical version.

    Fingers holding close up scoop of peanut butter ice cream on sugar cone.

    How to store No Churn Peanut Butter Ice Cream

    Store any leftovers in the freezer, covered or in an air tight container for up to 2 months.

    Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Want all my new recipes and updates? Get my weekly newsletter in your inbox!

    Leave a comment below the printable recipe if you have questions or want to tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!

    More Peanut and Peanut Butter recipes

    • 2 Ingredient Peanut Butter Fudge
    • Shortcut Salted Caramel Nut Rolls
    • Honey Peanut Tassies (No corn syrup)
    • Peanut Butter and Jelly French Toast Casserole
    • Microwave Peanut Brittle
    • Instant Pot Chocolate Peanut Butter Swirl Cheesecake
    Blue bowl full of scoops of peanut butter ice cream with honey roasted peanuts on wooden surface.

    No-Churn Peanut Butter Ice Cream with Honey Roasted Peanuts

    Kathleen Phillips: GritsAndGouda.com
    With only 4 ingredients and no ice cream machine needed, this smooth and creamy no-churn peanut butter ice cream has an intense peanut butter flavor and packed with crunchy honey roasted peanuts.
    5 from 7 votes
    Print Recipe Pin Recipe

    SAVE THIS RECIPE

    I'll email this recipe to you, so you can come back to it later!

    Prep Time 8 minutes mins
    Total Time 3 hours hrs 8 minutes mins
    Servings 12 servings

    Equipment

    • 9x5 Loaf pan
    Prevent your screen from going dark

    Ingredients
      

    • 2 cups heavy whipping cream 16-ounces
    • 1 14-ounce can sweetened condensed milk
    • ½ cup creamy peanut butter
    • ¾ cup honey roasted peanuts, divided coarsely chopped

    Instructions
     

    • In a large bowl or stand mixing bowl, add whipping cream. I use a hand mixer but a stand mixer will work fine. Start out on medium-low speed for 1 minute to help prevent the cream from splashing.
      Beat on medium speed 1 minute, then increase to high speed and beat just until peaks are firm enough they don’t slump back in the bow. This is called firm peaks but don’t go too long or you’ll have cottage-cheese-looking cream.
    • In a medium bowl, stir together sweetened condensed milk and peanut butter.
    • Add the peanut butter mixture to the whipped cream by folding the whipped cream into the peanut butter mixture with a rubber or silicone spatula. Fold just until combined. Don't over mix. Fold in ½ cup of the peanuts. Pour the ice cream mixture into a 9x5 inch loaf pan or 8x8 inch square pan. Sprinkle the remaining ¼ cup peanuts.
    • Cover with plastic wrap, then aluminum foil and freeze at least 3 hours or until firm enough to scoop.

    Notes

    Add-ins & substitutions: Fudge sauce, Reece Cups, chunky peanut butter, salted peanuts.
    Storage: Store in the freezer, covered well, up to 3 months.
    Tip: Be careful to fold in whipped cream and not overmix which will deflate the light and airy texture of the ice cream.

    Nutrition

    Serving: 1twelfthCalories: 356kcal
    Did you make this recipe?If you love it, share it! Comment below before you go!

    Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.

    More Desserts and Cakes

    • Slice of persimmon pie with pie plate in background and Fuyu persimmon next to it.
      Persimmon Pie
    • No bake chocolate pie in graham cracker crust with pecans and coconut.
      Easy German Chocolate Pie
    • Apple Pecan Bundt Cake with Caramel Glaze on white cake pedestal with one slice on a white plate.
      Easy Apple Pecan Cake with Caramel Glaze
    • Brown sugar caramel glaze drizzling out of measuring cup onto a bundt cake.
      Caramel Glaze and Sauce

    Reader Interactions

    Comments

    1. Cindy

      August 30, 2022 at 12:12 pm

      My ice cream is hard as a rock. Very different texture. A little dry. How can I change it to become ice cream?

      Reply
      • gritsandgouda

        August 30, 2022 at 12:58 pm

        How long did it freeze? If over 3 hours, let it stand at room temperature a few minutes before attempting to scoop it. I have to do this with store-bought ice cream, too. Another thought would be did you use heavy whipping cream and were you able to beat it until stiff peaks. This allows the most air into the cream which creates the ice cream texture. Hope this helps trouble shoot the problem for you.

        Reply
    5 from 7 votes (7 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    More about me →

    • Mail
    • Facebook
    • Instagram
    • Pinterest

    Popular Recipes

    • Four pecan dishes in one collage: pie, sauce, tassies, turkey cheeseball.
      Easy Pecan Recipes
    • Collage of four air fryer recipes with text overlay.
      Easy Ninja Air Fryer Recipes
    • breaded tilapia on blue and white plate with broccoli and lemon
      Easy Air Fryer Tilapia
    • Several pieces of chocolate magic cake with one piece missing.
      Chocolate Magic Cake

    More Popular Recipes →

    Footer

    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

    Copyright © 2025 Grits and Gouda · Privacy Policy

    Thank you for rating this recipe!

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.