No Churn Peanut Butter Cup Ice Cream
No Churn Peanut Butter Cup Ice Cream- No fancy machines or equipment required for this creamy dessert loaded with candy and peanut butter swirls.
October 18, 2026 by Nicole Collins
Today, we’re making No Churn Peanut Butter Cup Ice Cream!
It’s my birthday weekend, but you guys are the ones getting the treat today! I told you last month that my taste testers said the apple butter ice cream was the best one yet. But, that championship has already been reclaimed with today’s flavor! Not only is this one the “best one yet”. I’ve also been told that mine is better than the big guys with 31 flavors…just saying.
The best part is that this is one of the easiest ice creams we’ve made yet too! And it starts the same way as all the rest…with a can of sweetened condensed milk and some fresh whipped cream.
We’ll start with a big bowl, and add in our sweetened condensed milk along with a little bit of vanilla bean paste. We’ll mix those two together until they’re combined, then stir in a little bit of our fresh whipped cream to get things lightened up a bit. Gently fold in the rest of the whipped cream until everything is nice and fluffy, and that’s it for the base. I told you it was easy!
Next, we need to chop up some peanut butter cups. I like to use snack sized Reese’s cups. Depending on how you buy them, you should have between 14-16 snack sized cups. If you buy a 10.5 oz bag, there are 14 cups in there. If you can’t find that and have to buy 2 snack packs of 8, you’ll have 16. I’ve made this both ways, and it’s perfect with either amount. I don’t recommend using another shape of peanut butter cup though. Both the chocolate to peanut butter ratio and the texture is different in other sizes (for example…the minis have too much chocolate and are too hard). I find that the snack size cups are the best all around, so definitely stick with those. We’ll dice those peanut butter cups into small bits, and gently fold those into our ice cream base.
Now here’s where we go a little rogue from the other peanut butter cup ice creams available in the mass market. My brother and I both adore peanut butter cup ice cream sundaes, and we both always request extra peanut butter sauce. The first time I made this ice cream, I was making it for him. So of course, I knew I needed to add a little peanut butter swirl right into the ice cream for him. And trust me, it was the move.
All we need is some creamy peanut butter that we’ll gently melt in the microwave. It only needs to go in the microwave for 20-30 seconds until it thins out and is a little more drizzleable, but not warm. If your peanut butter happens to get too warm, let it cool down a bit before adding it to the ice cream so it doesn’t melt the cream.
We’ll use the same method for layering in the peanut butter as we have in our other flavors. Layer a third of the ice cream base into your loaf pan. Then, dollop a third of your peanut butter over the surface, and use a butter knife to gently swirl it into the base. Repeat those layers two more times. That’s it! Pop the lid on the container, toss it in the freezer, and let it do it’s thing for 6 hrs to overnight.
When you’re ready to serve, let the ice cream sit at room temp for 10-15 mins so it can soften up to an easily scoopable texture, and it’s time to enjoy. This ice cream is absolutely everything you’d want it to be. It starts with that sweet vanilla ice cream that is so majorly creamy. Then, you get that classic peanut butter cup bite. And finally, you get a little piece of peanut butter swirl that somehow makes an already epic situation even better.
Every time someone new tries one of my ice cream flavors, their first reaction is always “it’s so creamy!”. And, that is the absolute truth. That’s part of what makes all the ice creams we’ve been making feel even more luxurious and decadent. And I can’t stop, won’t stop!
Ok, everyone! Can you believe it’s time to start talking about holiday recipes already. We’re in it now, and it’s going to be a GREAT holiday season. So, stay tuned! I’ve got some EPIC stuff planned.
I hope you guys enjoy. And, let’s eat!
No Churn Peanut Butter Cup Ice Cream
Serves: 12 Print
Ingredients:
1 can (14 oz) sweetened condensed milk
1 tsp vanilla bean paste
2 cups heavy cream
1 bag (10.5 oz) snack sized Reese’s peanut butter cups, chopped (about 14-16 pb cups)
1 cup peanut butter
Directions:
To a large bowl, add condensed milk and vanilla bean paste. Stir well until combined.
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium high speed until stiff peaks have formed (about 2-3 minutes). Alternately, you can whip the cream in a chilled glass bowl with a hand mixer for about 6-7 minutes.
Mix about a cup of whipped cream into the ice cream base mix. Stir to combine and lighten up the mix. Gently fold in the remaining whipped cream until fully incorporated. Add the chopped Reese’s to the bowl, and gently fold in until fully combined.
Add peanut butter to a microwave safe bowl, and microwave 20-25 seconds. Stir the peanut butter well until it’s pourable, but not hot.
To a 9x5 loaf pan (I like a glass loaf pan with a lid), layer in 1/3 of the ice cream base. Using a third of the peanut butter, spoon dollops all over the ice cream. Use a butter knife to swirl the peanut butter into the ice cream base, cutting and swirling all the dollops until they’re no longer blobs. Repeat this process 2 more times until all ice cream base and peanut butter have been used. Cover, and transfer to the freezer for at least 6 hours to set.
To serve, remove ice cream from the freezer for 10-15 mins to soften slightly. Scoop, serve, and enjoy!
Recipe notes:
*To fold the whipped cream into the ice cream mix, use a rubber or silicone spatula. Start at the outside of the bowl. Run the spatula around the outside and the bottom of the bowl in a half circle. Then, flip your wrist to bring the bottom that you've scooped up to put it on top. Turn the bowl, and repeat until the whipped cream is fully incorporated. This helps us keep the air in the whipped cream so our ice cream stays smooth and fluffy.
Comments