No-Churn Peanut Butter Ice Cream Recipe

Recipe: No-Churn Peanut Butter Ice Cream with Chocolate Magic Shell

Last summer I sold my ice cream maker. I didn’t think twice about it; after all, I had spent the last two years making a no-churn ice cream that my family adores. The mere mention of it brings tiny legs racing into the kitchen and tiny arms dragging kitchen chairs to the counter, eager to help.

Recipe: No-Churn Peanut Butter Ice Cream with Chocolate Magic Shell

This recipe is as simple as whisking and folding a few ingredients together (although a standing mixer will help make some of that whisking an easier task). The past two years have brought at least a dozen flavors to our freezer, each one instantly named a new favorite. But as someone who has a terrible, terrible weakness for chocolate and peanut butter in any form, well, this version is the best.

Recipe: No-Churn Peanut Butter Ice Cream with Chocolate Magic Shell

No-Churn Peanut Butter Ice Cream with Chocolate Magic Shell

If you own a Pullman pan, this works nicely to freeze the ice cream in (plus it has a lid!) but otherwise a 9 x 5 loaf pan works great. The ice cream is good on its own, but the magic shell makes it amazing. This dessert is very rich, and a little bit goes a long way.

  • 1 can (14 ounces) condensed milk, sweetened
  • 1 tablespoon vanilla extract, pure
  • 1/3 cup peanut butter, smooth
  • 2 cups heavy cream
Recipe: No-Churn Peanut Butter Ice Cream with Chocolate Magic Shell

In a medium bowl, stir together condensed milk, vanilla, and peanut butter. With a standing mixer and using the whisk attachment, whip the heavy cream on medium-high until soft peaks form. Whisk one third of the whipped cream into peanut butter mixture. Fold the remaining whipped cream into the mixture until it is incorporated. Pour into a loaf pan (see note), and freeze until firm, 6 hours [or, covered, up to 1 week].

Recipe: No-Churn Peanut Butter Ice Cream with Chocolate Magic Shell

Chocolate Magic Shell

I used this chocolate magic shell recipe from Gimme Some Oven, and it worked like a charm. Food 52 also has a recipe that looks very good.

  • http://thisislemonade.wordpress.com/ this is lemonade

    Wow! This looks delicious! I wonder if it would work with yoghurt – I guess you need to have the whipped cream to make it no churn or do you think a nice thick yoghurt would work too? What other flavours have you made? I can imagine the condensed milk must lend a lovely richness to the ice cream… yum…

    Thank you for sharing this! Been meaning to make my own ice cream for a long time, without any intention of buying an ice cream maker ;)

  • Sonia Flores

    Look so good that ice cream

  • Sarah Kieffer

    I don’t think yogurt would work – it won’t whip as well as the heavy cream, and the whipped cream helps give it such a nice, light texture. I’ve made all kinds of flavors: chocolate, basil, peppermint, pumpkin, coffee… it’s a fun recipe!

  • MissMuffins

    How did you do the peppermint? I’ve been thinking to do a fresh mint flavour having discovered this amazing base recipe recently :)