No churn ice cream, peanut butter in flavor, with the addition of chunks of Nutter Butter cookies mixed throughout the ice cream. If you are a peanut butter lover, then I have an awesome ice cream recipe for you! I love a recipe that requires just a few minutes to make, a few ingredients and no requirement of turning on my oven in this 104- degree weather. Are you with me on that?!
So sometimes I come up with recipe ideas and then wonder if maybe my ideas are a little crazy. Obviously I haven’t spent that much time in an ice cream shop recently, because when I thought about making Peanut Butter No Churn Ice Cream, I had to ask James if that was weird. He was like, “No. That would be good!” And that’s all he had to say (James is an ice cream expert— AKA: a firefighter).
This ice cream actually got made because I had leftover heavy whipping cream from making buttercream for cupcakes recently. And y’all know I can’t let food go to waste! Plus, I wanted to branch out from my normal vanilla-based no churn ice cream recipes.
But just plain peanut butter ice cream?? No. No. No. Luckily it was grocery shopping day, and there I stood in front of rows and rows of prepackaged cookies. Hmmmm. What to pick to add into my ice cream? James hands me the package of Nutter Butters. Yes. Smart man.
Peanut Butter No Churn Ice CreamPrint Recipe
- 2 cups heavy whipping cream, cold
- 1-1/2 teaspoons vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits)
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup peanut butter (I used creamy)
- 1 cup Nutter Butter cookies, chopped into pieces
Line a 9x5-inch loaf pan with parchment paper (if you don't have reusable ice cream containers), and set aside.
In a small bowl add the sweetened condensed milk and peanut butter and stir until both ingredients are fully incorporated. Set aside.
In the bowl of a stand mixer, affixed with the whisk attachment, add the heavy whipping cream and vanilla extract and whip on medium-high speed until you reach stiff peaks. Stiff peaks occur as the mixture thickens and will hold the shape of a peak when you lift the whisk from the mixer.
Add the sweetened condensed milk-peanut butter mixture to the heavy cream, and whip on medium-high speed until the peanut butter mixture is incorporated. Remove the bowl from the mixer. Fold in the cookies.
Pour ice cream into the loaf pan or reusable ice cream containers. Add additional cookie pieces on top of the ice cream, and gently push into the ice cream (optional). Cover ice cream with plastic wrap and foil and place in the freezer to set. If using reusable ice cream containers, just put the lids on.
Ice cream takes 4-5 hours to set.
Store ice cream in the freezer in an airtight container. If stored properly, ice cream will stay fresh for 1-2 weeks.
You can use whatever kind of cookie you want to add into this ice cream! I added a few more cookies on top of my bowl of ice cream 🙂
Any no churn ice cream recipes you want to see on the blog?! Let me know….you know I love a challenge!!! And if you are looking for a huge variety of ice cream recipes, look no further than The Best Dessert Recipes!
If you would like to purchase the Vain Vanilla Extract used in this recipe, click HERE.