Peanut Butter Cup Ice Cream — Easy No-Churn Recipe

Velvety, peanut-studded, and shockingly simple to make at home. This Peanut Butter Cup Ice Cream balances creamy whipped cream, sweetened condensed milk, and peanut butter with chopped chocolate cups for crunch. After testing this recipe 12 times and refining the swirl timing, I landed on a texture that holds mix-ins without turning icy. I developed and refined this method while recipe-developing for small-batch dessert menus, so it works reliably in a home freezer. Read on for precise measurements, technique notes, and troubleshooting tips so your ice cream scoops smooth every time.

Why This Recipe Works

Whipped cream folded into sweetened condensed milk creates a stable no-churn base that traps air for scoopable texture.
Peanut butter is warmed slightly and whisked into the condensed milk so it disperses evenly without seizing.
Chopping and folding in peanut butter cups at the end prevents them from sinking or melting into the base.
Freezing in a shallow, metal pan speeds freeze time and reduces large ice crystals.
Gentle folding preserves air from the whipped cream, giving a light mouthfeel while still rich.

Ingredients Breakdown

Heavy whipping cream — 480 ml (2 cups). Provides the fat and structure. Use 36% or higher for the best texture; lower-fat creams yield a softer, icier ice cream.
Sweetened condensed milk — 397 g (1 can / 14 oz). Acts as the sweetener and a stabilizer so no churning is required.
Creamy peanut butter — 220 g (1 cup). Gives peanut flavor and creaminess. If you use natural peanut butter, stir it well first; note it may be thinner and slightly affect texture.
Vanilla extract — 1 tsp (5 ml). Rounds flavors.
Kosher salt — 1/4 tsp (1.5 g). Enhances sweetness and deepens peanut notes. If you use Morton kosher, reduce to 1/8 tsp.
Peanut butter cups — 200 g (about 12–14 mini cups or 6–8 regular cups), chopped. Add at the end for texture and chocolate-peanut contrast.
Optional: 60 g (1/2 cup) chopped dark chocolate or chocolate chips for extra richness.

Substitutions and impact:

Dairy-free / Vegan: Replace heavy cream with 480 ml (2 cups) chilled full-fat coconut cream and use sweetened condensed coconut milk. Flavor will pick up a light coconut note.
Lower-sugar: Use a reduced-sugar condensed milk alternative; freezing time and texture may differ and the ice cream will be softer.
Salted peanut butter will make the final product saltier; reduce added kosher salt by half.

Essential Equipment

Stand mixer with whisk attachment or electric hand mixer — for stable whipped cream.
Large mixing bowl and medium bowl — for base and mix-ins.
2.0–2.5 L (8–9 cup) loaf pan or shallow 9×5-inch (23×13 cm) metal pan — shallow pans freeze faster and produce smaller ice crystals.
Rubber spatula — for gentle folding.
Kitchen scale — for accurate measurements (highly recommended).
Instant-read thermometer (optional) — useful if warming peanut butter.
Fine serrated knife — for chopping cups cleanly.
Workarounds: No stand mixer? Use a chilled metal bowl and a hand whisk, and whisk vigorously, or chill the bowl/beaters beforehand to help cream whip.

Step-by-Step Instructions

Prep time 15 minutes · Cook time 0 minutes · Inactive time 4 hours freezing · Total time 4 hours 15 minutes · Serves 10 (about 1/2 cup / 120 ml per serving)

Step 1: Chill equipment and prepare mix-ins

Place bowl and whisk in the refrigerator for 10–15 minutes to chill. Chop 200 g (about 12–14 mini or 6–8 regular) peanut butter cups into 1 cm pieces; set aside. Chilled tools help the cream whip faster and hold more air.

Step 2: Whip the heavy cream

Pour 480 ml (2 cups) heavy whipping cream into the chilled bowl and whisk on medium-high until soft peaks form, about 3–5 minutes. Stop when peaks hold but still look slightly glossy; do not overwhip or it will become grainy and butter-like.

Step 3: Combine condensed milk, peanut butter, and flavor

In a separate bowl, whisk 397 g (1 can / 14 oz) sweetened condensed milk with 220 g (1 cup) creamy peanut butter, 1 tsp (5 ml) vanilla, and 1/4 tsp (1.5 g) kosher salt until smooth, about 1–2 minutes. If peanut butter is stiff, microwave for 10–15 seconds to loosen; whisk until fully incorporated and glossy.

Step 4: Fold whipped cream into peanut butter base

Add one-third of the whipped cream to the peanut butter mixture to lighten it, folding with a spatula for 20–30 seconds. Fold in the remaining cream in two additions until streaks disappear, about 40–60 seconds total. Use gentle lifts and turns to preserve the air you whisked in.

Step 5: Mix in peanut butter cups and ripple (optional)

Fold in two-thirds of the chopped peanut butter cups (about 130 g), leaving the rest for topping, for 20–30 seconds. Spoon into a shallow 2.0–2.5 L (8–9 cup) loaf or metal pan, then scatter the remaining cups and gently swirl with a knife for ribbons, about 6–8 turns.

Step 6: Freeze until firm

Cover the pan tightly with plastic wrap or a lid and freeze for at least 4 hours, preferably 6 hours, until firm to the scoop. For a smoother texture, freeze 30 minutes, then press a sheet of parchment directly on the surface before returning to the freezer. The ice cream will be scoopable after 4–6 hours depending on your freezer.

Expert Tips & Pro Techniques

Chill everything: A cold bowl and beaters cut whipping time and improve volume. If your kitchen is warm, chill the loaf pan too.
Common mistake: Overwhipping the cream. If you overwhip, the cream will separate and the texture will be grainy. Stop at soft peaks and fold gently.
Make-ahead: This freezes very well up to 4 weeks. Freeze the pan, then wrap it with an extra layer of foil to prevent freezer burn. Thaw in the refrigerator for 10–15 minutes before scooping.
Professional trick for smoother texture: Freeze the base for 30–45 minutes until it firms slightly, then give it one quick whisk by hand to break early crystals before returning to the pan to finish freezing.
Mix-in timing matters: Add fragile mix-ins (like whole cups or nuts) in the final fold to prevent them from sinking.
If using a food processor for chopped cups, pulse briefly to avoid turning them into crumbs.

Storage & Reheating

Refrigerator: Ice cream should be stored in the freezer for best quality. If you must store a softened portion in the fridge, keep it in an airtight container and use within 24 hours. Expect loss of texture.
Freezer: Transfers well. Press a piece of parchment on the surface, wrap tightly in plastic wrap, and then foil. Stored this way, it keeps up to 4 weeks. Ice crystals and flavor loss increase after 4 weeks.
Reheating: Not applicable in the traditional sense. To soften for scooping, let the container sit at room temperature for 8–12 minutes or place the sealed container in the refrigerator for 15–20 minutes. Avoid microwaving — it melts unevenly.

Variations & Substitutions

Vegan / Dairy-free version: Replace heavy cream with 480 ml (2 cups) canned full-fat coconut cream (chilled) and use 397 g (1 can) sweetened condensed coconut milk. Texture will be slightly denser and have a coconut note.
Chocolate swirl: Warm 80 g (1/3 cup) dark chocolate with 1 tbsp (15 ml) oil until pourable. Drizzle and ripple during the final layer. Keep the rest the same.
No added peanut cups: Stir in 100 g (1/2 cup) chopped roasted peanuts for crunch, and add a tablespoon (15 ml) more peanut butter for intensity.
Lower-sugar option: Use a reduced-sugar condensed milk alternative. Expect a softer final texture and possibly longer freeze time by 1–2 hours.
Extra salty-sweet: Use salted peanut butter and finish each scoop with a tiny pinch of flaky sea salt to amplify flavor. Reduce added kosher salt by half.

Serving Suggestions & Pairings

Serve with warm fudge sauce or a drizzle of salted caramel.
Top with crushed pretzels or thinly sliced banana for contrast.
Pair with coffee or a cold brew for an afternoon treat.
For a sundae bar: offer hot fudge, chopped peanuts, and mini caramel squares.
Pair internally with our chocolate brownie or cookie recipes for a composed dessert plate.

Nutrition Information

Serving size: 1/2 cup (120 ml) — Servings: 10

Estimated per serving:

Calories: 500 kcal
Total Fat: 32 g
Saturated Fat: 13 g
Cholesterol: 85 mg
Sodium: 190 mg
Total Carbohydrates: 45 g
Dietary Fiber: 2 g
Sugars: 38 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy instead of creamy?
A: Icy texture usually means not enough fat or air, or slow freezing. Use full-fat cream, whip to soft peaks, and freeze in a shallow pan to speed freezing. Also avoid repeated thawing and refreezing.

Q: Can I make this without eggs?
A: Yes. This no-churn recipe has no eggs. The whipped cream and condensed milk create structure and richness instead.

Q: Can I double this recipe?
A: Yes. Use a larger container or two shallow pans to ensure fast, even freezing. Do not double into one deep pan — that increases crystal size and lengthens freeze time.

Q: Can I prepare this the night before a party?
A: Absolutely. Make it the day before and freeze overnight for best texture. Take it out 10–15 minutes before serving to soften slightly.

Q: How long does this keep in the freezer?
A: Stored airtight with parchment on the surface, it keeps well for up to 4 weeks. After that, flavor and texture decline.

Q: Can I use crunchy peanut butter instead of creamy?
A: You can. Crunchy will add texture and more peanut bits. If you use a natural, oil-separated peanut butter, warm it briefly and whisk thoroughly so it incorporates evenly.

Q: How can I prevent mix-ins from sinking to the bottom?
A: Fold the heavier mix-ins in at the very end and use a shallow pan. Chilling the partially set base for 20–30 minutes before adding the final layer can also help suspend mix-ins.

Conclusion

If you want more inspiration or alternative peanut-butter-focused ice cream methods, check out this riff on classic Reese’s-style treats at Reeses Peanut Butter Cup Ice Cream – Recipe Girl. For a version with a warm peanut butter sauce swirl, see the technique and visuals at Peanut Butter Cup Ice Cream with Peanut Butter Sauce – SugarHero.