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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!