I had never realised how divisive peanut butter was until I started to develop this recipe. Some people love it, others detest it. Within the ‘love’ camp, there are those that only like it smooth whilst others favour chunky. This recipe for no-churn peanut butter ice cream is perfect for those who love peanut butter. I find that chunky peanut butter works really well here as it gives the ice cream texture. However, if you prefer smooth peanut butter, this recipe would work just as well with that instead.
As with my malted milk ice cream recipe, and also my recipe for mince pie ice cream: this is a ‘no-churn’ recipe! That means you do not need a fancy ice cream maker (I always hated using them!) You also do not need to take it out of the freezer to whip it every hour. Just five minutes of whisking, put it in the freezer, and forget about it! Super simple–just how I like my recipes, especially when it is hot outside!
This recipe required a bit of fine tuning in comparison to my other ice cream recipes. As the peanut butter has quite a high fat content, it took a bit of trial and error to find a good balance of cream/condensed milk but it turned out well in the end. Due to a slightly lower sugar content and higher fat content, this ice cream freezes harder than my others. However, if you leave it out of the freezer for about five minutes, it scoops well (just like the others!)
If you want to make this ice cream even more special, swirl through some extra peanut butter or some melted chocolate just before you put the ice cream into the freezer. Top with peanut brittle and you have the perfect bowl of peanut butter ice cream! A little treat, with minimal work required. You simply have to try it!
Peanut Butter Ice Cream (No-churn)
- 300 ml double cream
- 160 ml condensed milk
- 130 g peanut butter chunky (or smooth, if preferred)
- In a large bowl, mix together the double cream, condensed milk, and peanut butter until no lumps of peanut butter remain and the mixture is thoroughly combined.
- Whip the mixture until it forms soft peaks (if you’re doing this by hand, it will take 5-10 minutes due to the amount of cream being whipped.)
- Once whipped, spoon the mixture into a container (Tupperware, or a clean ice cream tub are both fine) and freeze for at least six hours but preferably overnight.
- When you're ready to serve, remove the container from the freezer and allow it to stand for about 5 minutes. Once slightly softened, scoop, top with chopped nuts, and serve!