Peanut Butter Ice Cream (No Cook)

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Total Time
40mins
Prep
10 mins
Cook
30 mins

This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.

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Ingredients

Nutrition
  • 34 cup smooth peanut butter (I like skippy naturals of Jif honey peanut butter)
  • 23 cup sugar (or a little less)
  • 3 cups half-and-half (you can use a combo of milk and heavy cream here too)
  • 1 teaspoon vanilla
  • 18 teaspoon salt
  • optional

  • Oreo cookies, chopped and fozen
  • peanut butter cup, chopped and frozen
  • Reese's pieces

Directions

  1. Beat peanut butter and sugar until smooth.
  2. Slowly beat in 1 cup half and half until thoroughly combined.
  3. Whisk in 2 cups half and half, vanilla and salt.
  4. Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
  5. Add mix in's in the last 5 minutes.
Most Helpful

5 5

I used half milk and half evaporated milk. Very rich and creamy and topped with hot fudge. Perfect!!!!

5 5

This is a great recipe. I used unsweetened almond milk and it worked delicously. What I like about it the most is there are no eggs.<br/>Thank you so much for posting it!

5 5

All I could say about this recipe is...YUMMMMM! I absolutely love peanut butter, so thank you so much for posting this delicious ice cream recipe.