This Peanut Butter Ice Cream recipe is incredibly creamy and made with just three ingredients in minutes. It’s the perfect dessert on its own but also pairs well with chocolate cakes, brownies and more!

If you’ve never made no-churn ice cream, today is the day. You won’t regret your decision, I promise!

peanut butter ice cream in a scoop
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First published January 22, 2016 and updated with fresh content April 12, 2021.

Confession! I am addicted to peanut butter. I could eat it for breakfast, lunch, dinner and dessert. Sometimes, I do. Now I have a new way to satisfy my peanut butter crazings cravings – in ice cream!

For years I’ve been making an array of desserts to serve with it including Peanut Butter FudgePeanut Butter Brownies and Chocolate Peanut Butter Balls. I just can’t get enough.

Peanut Butter Ice Cream is the best of both worlds – it’s sweet and salty and oh so creamy!

This creamy Peanut Butter Ice Cream is always a crowd pleaser! You don’t need an ice cream maker to make this easy, creamy ice cream. This no egg yolks, no cook, no churn no fuss ice cream recipe will become a staple in your home!

peanut butter ice cream in a loaf pan

Why You’ll Love this Recipe

  • Perfect topping for so many desserts
  • So easy to make with staple ingredients
  • No ice cream maker required
  • The easiest family fun
No churn peanut butter ice cream in a loaf pan and ice cream scoop

Peanut Butter Ice Cream Ingredients

Ice Cream is so simple to make. Most of my recipes, like this one, require just three ingredients!

  • Heavy Cream – Heavy cream is the foundation for this recipe. It gives it an incredibly creamy consistency!
  • Peanut Butter – Adds a salty flavor that is oh so craveable! I like to use creamy peanut butter, but you can use crunchy for a bit of texture if you prefer. For best results, avoid natural.
  • Sweetened Condensed Milk – Sweetened condensed milk is key to this no churn ice cream. It makes it delightfully sweet!
scoop of peanut butter ice cream next to ceramic dish

You’re just a few steps away from rich, creamy peanut buttery goodness!

How to Make Peanut Butter Ice Cream

  1. Whip – In a large bowl, whip heavy cream until stiff peaks form.
  2. Blend in sweetened condensed milk and peanut butter. Optional: fold in chocolate chips or peanut butter cups.
  3. Pour into loaf pan.
  4. Freeze 2+ hours or overnight – if you can wait that long! (4+ for full size loaf pan).


  • Add peanut butter cups
  • Chocolate chips
  • Reese’s Pieces
  • Add whole nuts
  • Marshmallows or marshmallow cream
  • Add chocolate fudge
  • Add chocolate sauce

If you want to speed up the process, you can use an ice cream machine. I have an attachment for my stand mixer if we want a quick fix.

The creamy mixture is so good you can hardly resist licking it off the spoon!

Creamy 3 ingredient peanut butter ice cream recipe

Serving Suggestions

Peanut Butter Ice Cream makes an incredible dessert al a carte, but it is also a great addition to some of my favorite dessert recipes.

This Peanut Butter Ice Cream recipe has been so popular it’s been featured by numerous magazines online and PopSugar, too! One bite and you’ll know why!


  • Use creamy peanut butter, not natural.
  • Use very cold whipping cream for best results.
  • Freeze this ice cream in a loaf pan or bowl.
  • Too much? Just pour the mixture into miniature ceramic loaf pans (available at Michael’s for just $1). Enjoy one yourself and share the others with neighbors and friends.

How to Store

  • Freeze covered in an airtight container or covered in plastic wrap up to two weeks.

More Easy Ice Cream Recipes

An ice cream scoop full of peanut butter ice cream, with a loaf of homemade frozen peanut butter ice cream recipe to the side.
5 from 39 votes
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Peanut Butter Ice Cream

Creamy Peanut Butter Ice Cream is imade with just 3 ingredients in minutes. It's the perfect dessert on its own but also pairs well with chocolate cakes, brownies and more!
Prep: 5 minutes
freeze: 4 hours
Total: 4 hours 5 minutes
Servings: 12
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  • In a mixing bowl, whip heavy cream until stiff peaks form.
  • Blend in sweetened condensed milk and peanut butter.
  • Pour into loaf pan.
  • Freeze 2+ hours (4+ for full size loaf pan).

Julie’s Tips


Swirl in
  • chocolate chips
  • nuts
  • peanut butter chips 
  • peanut butter cups
  • Reese’s Pieces
  • marshmallow or marshmallow cream
  • chocolate fudge
Substitute with almond butter or cookie butter for a fun twist.


  • Use creamy or crunchy peanut butter, not natural.
  • Store in an airtight container in the back of the freezer for up to 2 weeks.
Calories: 369kcal | Carbohydrates: 23g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 155mg | Potassium: 291mg | Fiber: 1g | Sugar: 19g | Vitamin A: 670IU | Vitamin C: 1.1mg | Calcium: 129mg | Iron: 0.5mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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5 from 39 votes (8 ratings without comment)

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  1. This has become my favorite ice cream….and I don’t really even care for peanut butter, but this is just out of the world good!

      1. Maybe we should nickname you “Julie Blabber” because it takes you so long to get to the point! Lots of extra text in the way of getting to the actual recipe.

        1. Or you could choose kindness, click the easy jump to recipe button to bypass tips or buy a cookbook.

        2. 5 stars
          you are really so rude. why don’t you take the time to make YOUR OWN website instead of criticizing other people’s efforts and good will? this is a fantastic recipe, and like Julie stated, there’s a jump to recipe

        3. 5 stars
          Sorry that person was a jerk. On the one hand, I give them the benefit of the doubt that they’ve literally never read an online recipe before and don’t know about the Jump To Recipe button. On the other hand, that’s still no reason to act like an … I’ll bite my tongue. Some people just can’t help it, I guess. Recipe is fantastic. Thank you for it.

        4. Hi there!
          Thank you so much for the kind words. After many years of this kind of work, you do develop a pretty thick skin about internet comments!
          Appreciate your kindness and I’m so glad you enjoyed this recipe!

  2. Are two hours really enough? I would love to try this at home. And, maybe the vanilla recipe too where you adapted this recipe from!

    1. It depends on how cold your freezer is and how solid you like your ice cream. I generally can’t wait beyond a couple hours to enjoy ????

  3. Made this yesterday, only I added chocolate chips, too. Might as well go for as many calories as possible – lol! It is delicious!!!

  4. Hi Julie, OK, I see these loaf pans again and they’re just oh-so adorable. First buns and now ice cream. I must get to Michael’s this week to see if I can find a few for myself.

    Lovely photos and everything here is a pleasure to browse.

    Have a lovely week.

    1. I stock up on them and use them for everything. They’re pretty, petite and perfect, aren’t they? Have a great week!