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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!
Course
Dessert
Cuisine
American
Prep Time
5
minutes
freeze
4
hours
Total Time
4
hours
5
minutes
Servings
12
Calories
369
kcal
Author
Julie Blanner
Ingredients
2
cups
heavy cream
cold
14
ounces
sweetened condensed milk
1 can
1
cup
creamy peanut butter
Instructions
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).
Notes
Variations
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.
Tips
Use creamy or crunchy peanut butter, not natural.
Store in an airtight container in the back of the freezer for up to 2 weeks.
Nutrition
Calories:
369
kcal
|
Carbohydrates:
23
g
|
Protein:
8
g
|
Fat:
28
g
|
Saturated Fat:
13
g
|
Cholesterol:
65
mg
|
Sodium:
155
mg
|
Potassium:
291
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
670
IU
|
Vitamin C:
1.1
mg
|
Calcium:
129
mg
|
Iron:
0.5
mg