Peanut Butter Ice Cream 3 Ingredients

Craving more homemade ice cream recipes? Try my oat milk ice cream, strawberry ice cream, and brownie ice cream next. Some would say my love for peanut butter is an addiction, but it’s not. I can stop whenever I want to–just not today. My creamy peanut butter ice cream recipe combines two of my favorite things: sweet ice cream and rich, subtly salty peanut butter. It’s a satisfying duo that’ll convince you homemade ice cream is the ONLY way to go.

Why I love this recipe

Made with 3 ingredients. If you have peanut butter, you’re already a third of the way there. Works with or without an ice cream maker. When I can’t be bothered dusting off my ice cream machine, I just use my handy blender, and it always turns out perfect. Customizable. I’ll let you in on a little secret–you can use other creams or add mix-ins to make the perfect ice cream. I’ll list some tips later on.

Ingredients needed

Peanut butter. Try to use creamy peanut butter with no added sugar, and avoid using commercial brands or crunchy varieties. Heavy cream. You MUST use full-fat cream, not reduced-fat or light varieties. Keep your cream as cold as possible so it mixes seamlessly into the mixture. Condensed milk. Or coconut condensed milk if you’d like this to be dairy-free. Sea salt. Optional, but if your peanut butter is unsalted, add a pinch to bring out the sweetness.

How to make peanut butter ice cream

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “This is so easy to make and tastes absolutely YUMMy!!!! Far better than a shop-bought version” – Tracy Step 1- Prep work. Place a loaf pan in the freezer. Step 2- Whisk. In a large bowl, whisk the cream until it’s fluffy. Fold in the condensed milk and peanut butter and mix until combined. Step 3- Freeze. Pour the ice cream mixture into the loaf pan and place it in the freezer. Allow the ice cream to freeze for 3 hours.

Arman’s recipe tips

Use full-fat cream. I mentioned this once, but it bears repeating. Using full-fat cream helps the ice cream thicken faster and remain scoopable. Wet the ice cream scoop. So it’s easier to scoop. Remove the ice cream from the freezer for 5-10 minutes before scooping. Adjust to taste. Give the ice cream a taste before freezing and add any extra flavor or sweetener as needed. Swap the heavy cream. Use full-fat coconut milk instead. Experiment with mix-ins. One of the joys of making ice cream is that you can do whatever YOU want! Try crushed cookies, Reese’s pieces, chopped-up candy bars, or a drizzle of chocolate sauce. Make chocolate peanut butter ice cream. Fold through ½ cup of cocoa powder and a handful of crushed Reese’s peanut butter cups.

How to store leftovers

To store: Any leftover ice cream can be stored in a freezer-safe container in the freezer for up to 1 week. Yes, if you have an ice cream maker, you can save a little time and use it to make your ice cream. Simply follow the no-churn instructions, but freeze the mixture for 45 minutes before transferring it to the ice cream maker. Churn for 10-15 minutes, per the manufacturer’s instructions. Freeze for one hour before serving. To re-freeze: I don’t recommend re-freezing the ice cream once it has been thawed since re-freezing causes ice crystals to form, making the ice cream rock solid and not smooth.