• Peanut Butter Ice Cream with chunks of Reese's PNB cups in and served with a hot fudge sauce

Peanut Butter No Churn Ice Cream

There is a particular type of no churn ice cream which is taking the foodie world by storm right now.

And that is ice cream made by whisking, essentially, half the quantity of condensed milk to double cream until thick then freezing. Absurdly easy stuff. From this base, you can fiddle and add in almost whatever flavourings your heart desires. My heart recently desired peanut butter.

Peanut Butter No Churn Ice Cream

You’ll find plenty of no-churn ice creams here on my blog for as spectacular as the Apple Chapel is, our home is rented and the fitted kitchen was not designed for a food-obsessed blogger full stop but in particular, the freezer is minuscule and won’t fit the ice cream churning attachment for my beloved KitchenAid. So I had to get inventive and I developed recipes which didn’t require such heavy duty machinery.


Whilst I believe those recipes are superior to the condensed milk versions primarily in texture and secondarily in ripening time (the amount of time you have to leave ice cream in the fridge to soften before it is able to be scooped), I suspect those who can’t source uber fresh and trustworthy eggs, are put off by using raw egg to achieve that ethereal, light and melting texture.


Which is such a shame! But given the practically tropical heat, our destruction of the Ozone layer is causing this summer, ice cream is never far from my thoughts and the faster we can get our hands on a creamy cone, the better. I wouldn’t want my readers fainting with heat stroke through a serious, ice cream deficiency…

Peanut Butter No Churn Ice Cream-4

Barely a recipe, you whisk together condensed milk, double cream and in this instance, a healthy portion of smooth peanut butter and once thick, stir in a few handfuls of Reese’s peanut butter cups, peanut butter chips and in my case, some caramel flavoured milk chocolate chips I am lucky enough to be able to buy from a local artisan chocolatier. Throw in a handful of honey roasted, salted peanuts and I will applaud you. Chop up a bar or two of Snickers if you can’t get your hands on Reese’s cups and toss them in.

Just know that this rich, rich, rich peanut flavoured ice cream with not a single crystal of ice in sight will melt on your tongue to deliver a deeply creamy, super smooth, sweet iced treat that Ben & Jerry’s would be proud of. There is only one drawback – if you allow the ice cream to remain in the freezer overnight, it will set very hard (a fault of all such simple condensed milk ice creams) and it will require at least 35-40 minutes in the fridge to yield to your scoop. I can’t imagine many of you will have that degree of patience mind you – 2-3 hours of freezing time will be enough even the most resolute of us could bare in this heat!


Peanut Butter No Churn Ice Cream-3

To serve, I drenched ours in a hot fudge sauce which Kristen, a blogger pal recommended which indulges my OCD tendencies rather nicely as a half batch uses up the other half of the tub of condensed milk almost perfectly. Snickers and Reese’s lovers alike will adore this devilishly decadent Peanut Butter No Churn Ice Cream with Hot Fudge Sauce.

Peanut Butter No Churn Ice Cream-6

Peanut Butter No Churn Ice Cream
5 mins
A rich, decadent creamy and super fast to make ice cream with peanut butter and lots of Reese's Peanut Cups.
Servings: 6
Author: Just Jo
  • 300 ml double cream
  • 175 g condensed milk
  • 150 g peanut butter
  • 70 g Reese's mini peanut butter cups
  • 50 g peanut butter chips or morsels
  • 50 g milk or dark chocolate chips
  1. Whisk the cream, condensed milk and peanut butter until thick and holds a point on your whisk - this should only take seconds with an electric beater or stand mixer.
  2. Stir in your choice of chunks - the cups and chips I used are suggestions but depending on what you can get locally, you may use salted peanuts, chopped up Snickers or whatever chocolate chips you prefer.
  3. Transfer to a freezer safe container (I use a pudding basin to great success - they are almost the exact capacity of Ben & Jerry's tubs and it's nice to make use of them outside of Christmas).
  4. Freeze for 2-3 hours and it should be frozen enough to scoop. Over night in the freezer it will be very solid but it softens beautifully in the fridge for 35-40 minutes without a single ice crystal in sight.n
Recipe Notes

The trade off for making such indulgent yet fast to make no churn ice cream is once fully frozen, it will need a minimum of 35 minutes in the fridge to soften enough to scoop. Be warned, impatient ice cream lovers!

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By |2018-06-14T11:24:46+00:00July 8th, 2015|Categories: Chocolate, Ice Cream|Tags: , , , , , |30 Comments


  1. knattster 8th July 2015 at 8:16 pm - Reply

    YUm! That is all I can say. Great way to use up the rest of the condensed milk – that annoys me too 🙂

    • Just Jo 8th July 2015 at 8:25 pm - Reply

      I do like using up a whole jar or can in one go in two separate recipes – *ver* satisfying 😉

  2. Lucy Bishop 9th July 2015 at 12:04 am - Reply

    Omg! I need to make this like yesterday! That’s definitely on my “to make ASAP” list. Xxx

  3. Ayodele Cameron 9th July 2015 at 5:11 pm - Reply

    I am so making this ice cream this weekend. OMG! Bring on Saturday!!

    • Just Jo 9th July 2015 at 5:56 pm - Reply

      Oh of course, you love Nigella’s coffee ice cream don’t you Ayo? You’ll love this 🙂

  4. oh my goodness this looks amazing. I am a huge fan of all things chocolate and peanut butter and who doesn’t love ice cream

    • Just Jo 10th July 2015 at 4:53 pm - Reply

      Sounds like a winner for you then Nicole!

  5. Whitney 10th July 2015 at 3:04 am - Reply

    This looks absolutely amazing!! I’m drooling! 🙂

  6. [email protected] 10th July 2015 at 8:06 am - Reply

    I’m ALWAYS a fan of a no churn icecream. Love this peanut butter version.

    • Just Jo 10th July 2015 at 4:58 pm - Reply

      Dare I say it but I think it’s better than Ben & Jerry’s version of the same :O

  7. Insanely Roy 10th July 2015 at 8:44 am - Reply

    I just got sundrop peanut butter and i love how simple you make this to try.
    am.bookmarking this 🙂

    #WeeklyChallenge for #FoodBloggers @ http://pieceofcerebrum.wordpress.com

  8. Claudia | Gourmet project 10th July 2015 at 10:54 am - Reply

    Can’t wait to try it!

    • Just Jo 10th July 2015 at 4:58 pm - Reply

      I hope you enjoy it Claudia 😀

  9. Agata 10th July 2015 at 11:51 am - Reply

    Love your ice cream recipe. I normally leave them over night and defrost just as we sit to dinner… they are ready just in time for a dessert 🙂

    • Just Jo 10th July 2015 at 4:58 pm - Reply

      Yes I do that too but this would probably benefit from an extra ten minutes or so even still 🙂

  10. Angela - Patisserie Makes Perfect 10th July 2015 at 12:11 pm - Reply

    This is a revelation to me! I am desperate to make ice cream that doesn’t need churning as I don’t have an ice-cream maker.

    I love the pictures. Will definitely be making this.

    • Just Jo 10th July 2015 at 4:58 pm - Reply

      Thank you Angela – this certainly does work beautifully for those without an ice cream maker 🙂

  11. Manal 10th July 2015 at 12:11 pm - Reply

    Pinned for sure… What a treat … Love it

  12. Helen @ Scrummy Lane 10th July 2015 at 12:29 pm - Reply

    Hello Jo! Just popping by from FBC (the roll call!) to say hi! Fabulous blog and love the ice cream. Recipes that are ‘barely recipes’ are my fave, especially when they heavily feature peanut butter! Where did you get the pb chips from, by the way? I’ve looked for them a few times and haven’t been able to find them. 🙂

    • Just Jo 10th July 2015 at 12:35 pm - Reply

      Hi Helen, thanks so much for stopping by – I need to do my comments etc but my laptop died this morning and it’s much harder from my phone. Will sort that tonight! As for the chips, I got them at an American candy store in Meadowhall although B&M carry a few Reese’s products at reasonable prices too 🙂

  13. Byron Thomas 10th July 2015 at 2:07 pm - Reply

    Are you telling me I can make ice cream without a fancy gadget?? I’m all over this! It’s supposed to be very hot here this weekend… will make for a lovely afternoon treat!

    • Just Jo 10th July 2015 at 2:14 pm - Reply

      Yes you can! It’s beyond easy, you must try it 🙂

  14. olivia giovanni 10th July 2015 at 5:55 pm - Reply

    peanut butter icecream! with reese’s cups?! The photos looks amazing Jo! The striped cups made me think of eating ice cream in the theatre 🙂

    • Just Jo 10th July 2015 at 6:57 pm - Reply

      Thank you very much! The cups remind me of circus tents – so cute 😀

  15. Charlene @ That Girl Cooks Healthy 10th July 2015 at 7:51 pm - Reply

    I would love to do a vegan version of your recipe. I love anything peanut butter and this has my name written all over it.

    • Just Jo 11th July 2015 at 12:55 pm - Reply

      I bet this would be fabulous using chilled coconut milk rather than the cream for a vegan version 🙂

  16. Brian Jones 12th July 2015 at 6:46 pm - Reply

    You really are gonna have to stop posting delicious sounding recipes that I cannot get the ingredients for! But your last comment about the coconut milks sounds interesting, I may have to give it a try when I head to the big city next time where I could probably get condensed milk and can definitely get coconut milk!

    • Just Jo 12th July 2015 at 9:10 pm - Reply

      If you like I can send you a little parcel of condensed milk and coconut milk, he’ll even some peanut butter if you like Brian. A thank you for all your blogging help is long over due and I can’t hardly buy you a pint!

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