No-Churn Peanut Butter Ice Cream

No-Churn Peanut Butter Ice Cream

We've tried a lot of ice cream flavors and this one tops the list of our all-time favorites (although we'll admit we're serious peanut butter lovers).

This creamy, dreamy, peanut buttery treat is amazing on it's own, smothered in toppings (hello, chocolate drizzle!), or sandwiched between cookies for the best ice cream sandwiches. Or, mix in your cookies like we did in that delicious photo above....we're drooling just looking at it and are off to make another batch.

With no ice cream maker needed, and ingredients your probably already have in your pantry, get ready to say hello to homemade peanut butter perfection. 

Once it's ready for eating devouring, pile it high in our smart insulated bowls to ensure that you don't lose a drop to meltdowns. When something is this good, making the most of every bite is a must.

No-Churn Peanut Butter Ice Cream

  • 2 cups heavy whipping cream
  • 1 (14oz) can sweetened condensed milk (not evaporated milk)
  • 1-2 tsp vanilla extract
  • ½ cup marshmallow crème or fluff (our secret ingredient 🤫 - optional, but see note below)
  • ½ cup of peanut butter (creamy, crunchy, natural – they all work), melted slightly if too solid
  • Pinch of salt (optional)
  1. Mix the sweetened condensed milk, vanilla extract and salt (if using).
  2. Stir in marshmallow crème and mix until minimal lumps remain.
  3. Stir the peanut butter into the condensed milk mixture.
  4. Using a stand mixer fitted with the whisk attachment or an electric hand beater, beat the cream until it forms stiff peaks. The cream will hold its shape when the beater is lifted (and looks like whipped cream). Don’t overbeat it or you’ll end up with butter.
  5. Gently fold half of the whipped cream into the condensed milk mixture. Once combined, fold in the rest of the whipped cream.
  6. Transfer the mixture to a shallow, plastic container with a tight-fitting lid. A metal (not glass) loaf pan will work in a pinch. If you want to add any mix-ins, layer them into the container as you add the ice cream mixture.
  7. Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream to prevent any ice crystal formation.
  8. Cover with the lid (or more plastic wrap) and freeze for at least 4-6 hours before using. (Find the best way to store your ice cream here).



◦ For best results, chill the milk mixture in the fridge for 20-30 minutes before using. This will help keep your cream cold so it freezes faster, giving the ice cream a smoother, creamier texture (and further increasing the yumminess).

◦ Marshmallows don't freeze, so the crème keeps your ice cream scoopable without adding much marshmallow taste. Without it, the ice cream will be pretty firm. If so, let your container sit out for a few minutes to soften before scooping.

Both marshmallow crème and fluff will both work and precise measurements aren’t needed for this sticky sweet (there’s really no such thing as too much marshmallow).


Avoid sticky situations. Here are our tips for measuring marshmallow crème and fluff:

For Jet-Puffed Marshmallow Crème: One 7 oz jar contains about 2 cups of crème, If you have a kitchen scale, the easiest way to measure it is by weight. A half cup weighs about 2 oz, otherwise use about ¼ of a 7oz jar or 2 really big spoonfuls.

For Marshmallow Fluff: A 7 1/2 oz jar contains about 2 1/2 cups. By weight, a half cup is a generous 1.5 oz. No scale? Try a ¼ jar or 2 big spoonfuls.

Hot Tip: For either product, dipping your spoon in hot water before scooping can make things a bit less sticky and easier to work with.