Ok, so it’s probably fairly obvious by now that we LOVE with a capital L-O-V-E no-churn ice cream in this household. My husband adores ice cream, and my boys have followed suit. I have always liked it on a warm summer day, but never craved it like I crave cookies. Well, that has changed with the creations of no-churn goodness and the ability to make whatever type of ice cream suits my fancy, anytime I want it! Just like this No-Churn Peanut Butter Cup Ice Cream.
The ice cream texture is virtually identical to that of store bought, but without any weird additives or things you cannot pronounce. Total win. And this ice cream is incredibly luscious and bursting with PB favor. It’s a total peanut butter lovers delight, and it can be in your freezer with just six simple ingredients and in your belly a few solidifying hours later.
What you will need to make this no-churn peanut butter cup ice cream:
Heavy Cream
Half and Half
Pure Vanilla Extract
All Natural Creamy Peanut Butter (no sugar added, this Adam’s brand is my favorite)
Peanut Butter Cups
Ice cream cone bowls + melted chocolate (optional)
The No-Churn Ice Cream Base
This is the base that I use in all of my no churn ice cream recipes, and it’s foolproof. You can simply enjoy it as vanilla, or add whatever your heart sees fit. The half and half cuts the intensity of the whipped heavy cream without alternating the ice cream flavor. It is rich, creamy, and perfectly balanced without being heavy.
The Substitutes
You can make this ice cream entirely dairy free or even vegan! Because ice cream requires no eggs, replacing the dairy products with plant based alternatives automatically makes this vegan as well. Just be mindful of any alternate mix-ins you choose, and they might have trace amounts of dairy in them. Here are the 1:1 ratio subs you can use to make this peanut butter cup ice cream dairy free and vegan:
Silly dairy free heavy whipping cream
Sweetened condensed coconut cream
Now these are just some subs that I found, brands vary from place to place and you can probably find some great substitutes at your local health food store! And one thing to note: the sweetened condensed coconut cream yields a slight coconut flavor, but it’s mild and unless you really don’t care for coconut, will be very easily accepted with the peanut butter mix ins.
To make the chocolate peanut butter ice cream bowl:
Melt about ½ cup chocolate chips of choice in a microwave safe bowl for 0 seconds. Be careful as the bowl could be hot. Whisk until smooth. Pour onto a small place, and turn bowl upside down to coat rim in chocolate. Dip in or sprinkle crushed Pb cups onto the rim as well and freeze for 5 minutes. Fill with ice cream and enjoy!
I hope you love this ice cream! It’s just one of many many no-churn recipes to come, as creating fun and flavorful ice creams at home has become one of my favorite things to do.
Be sure to tag me if you make it! 😊 -> #HHBBAKES
XO,
Heather
Other Favorite Ice Cream Recipes
No Churn Snickers Ice Cream with a Caramel Ripple
Vegan Chocolate Chip No Churn Ice Cream
Cookies and Cream No Churn Ice Cream (5 Ingredients)
No-Churn Peanut Butter Cup Ice Cream
Ingredients
- 1 ½ cup heavy cream, measured then whipped to stiff peaks
- ½ cup half and half
- ⅓ cup all natural creamy peanut butter
- 1 14oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 25-30 mini peanut butter cups, crushed
Instructions
- Whip heavy cream in a medium bowl to stiff peaks, and set aside.
- In a medium to large bowl, add the half and half, peanut butter, sweetened condensed milk, and vanilla. Whisk until smooth and fully incorporated.
- Fold heavy cream into the sweetened condensed milk mixture, ensuring that no lumps remain.
- Gently fold crushed peanut butter cups into ice cream, saving a handful or so to sprinkle on the top if desired.
- Pour into freezer save container, and freeze for several hours or until set. Store in freezer covered for up to five days. Enjoy!
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