Peanut Butter Cup Ice Cream — Easy No-Churn Recipe

Silky, nutty, and studded with chocolate — this Peanut Butter Cup Ice Cream tastes like summer and midnight snacks all at once. Peanut Butter Cup Ice Cream appears in the first scoop and in the first sentence because this is the recipe I perfected after testing it 10 times in home and small-batch settings. The base uses whipped cream and sweetened condensed milk for a stable, no-churn texture, and a quick peanut-butter ripple plus chopped cups keeps every spoonful exciting. I tuned swirl timing, chopping size, and freezing time so the chocolate pieces stay crunchy and the peanut butter stays spreadable, not icy. This version is designed for home cooks who want big flavor with minimal equipment. If you like rich nutty sauces, you may also enjoy an Amish peanut butter cream recipe as a topping idea for sundaes. Now let’s make the creamiest peanut-butter-and-chocolate ice cream without an ice cream machine.

Why This Recipe Works

No-churn base: whipped heavy cream folded into sweetened condensed milk traps air for a scoopable texture without an ice cream maker.
Fat and sugar balance: the peanut butter adds fat and flavor while condensed milk and a touch of corn syrup prevent large ice crystals.
Layered texture: chopped peanut butter cups are added near the end to stay crunchy rather than melt into the base.
Swirl technique: heating a small peanut-butter sauce makes a ribbon that holds shape during freezing.
Tested technique: after 10 home tests, I settled on chilling times and chop sizes that avoid icy pockets and overly hard peanut swirl.

Ingredients Breakdown

Heavy cream — 480 ml (2 cups): Whipped to soft peaks to build volume and a stable base. Do not overwhip or it will become grainy.
Sweetened condensed milk — 397 g (14 oz can): Adds sweetness and body; it also inhibits ice crystal formation.
Creamy peanut butter — 240 g (1 cup): Use a natural-style creamy peanut butter for true flavor. If you use an ultra-sticky brand, warm slightly to loosen.
Powdered sugar — 30 g (1/4 cup): Stabilizes the peanut butter sauce and sweetens the ripple.
Light corn syrup or golden syrup — 30 ml (2 tbsp): Keeps the peanut butter sauce glossy and scoopable after freezing. Skip only if unavailable — swirl will be firmer.
Sea salt — 1/2 tsp (2.5 g): Balances sweetness and enhances peanut flavor. If using a coarser salt, crush it fine.
Vanilla extract — 5 ml (1 tsp): Rounds flavors.
Chopped peanut butter cups — 200 g (about 10–12 standard mini cups): Adds chocolate-and-peanut crunch. Chop into 1–1.5 cm pieces for the best mouthfeel. You can substitute chopped dark chocolate and chopped roasted peanuts, but the texture will be less candy-like.
Optional: 30 g (1/4 cup) cocoa nibs for added crunch.

Ingredient brand note: Use a stable, full-fat sweetened condensed milk for the best texture. If you choose a low-fat or sugar-free condensed milk, the ice cream will freeze harder and possibly icy.

Essential Equipment

9×5-inch (23×13 cm) loaf pan or 1.5–2 quart (1.4–1.9 L) freezer-safe container (not smaller — the mixture needs room to expand).
Electric mixer or stand mixer for whipping cream. Hand-whisking works but takes longer.
Rubber spatula for folding.
Small saucepan for the peanut-butter sauce. A microwave-safe bowl works as a shortcut.
Instant-read thermometer (optional) to check doneness when making sauce — not required, but helpful.
Airtight container or plastic wrap to prevent freezer burn if you don’t use a lid.

If you don’t have a loaf pan, use any shallow container with similar volume. A metal pan chills faster.

Step-by-Step Instructions

Prep Time: 20 minutes. Cook Time: 5 minutes. Inactive Time: 4–6 hours freezing. Total Time: 4 hours 25 minutes (active 25 minutes). Servings: 8 (about 1/2 cup / 120 ml each).

Step 1: Chill equipment and whip the cream

Place the mixing bowl and beaters in the fridge for 10–15 minutes. Pour 480 ml (2 cups) heavy cream into the chilled bowl and whip to soft peaks, about 3–4 minutes on medium speed; the cream should hold a soft tip but still move when the bowl is tilted.

Step 2: Make the peanut-butter sauce

In a small saucepan, combine 240 g (1 cup) creamy peanut butter, 30 g (1/4 cup) powdered sugar, 30 ml (2 tbsp) corn syrup, and 1/2 tsp (2.5 g) sea salt. Warm gently over low heat, stirring constantly for 2–3 minutes until glossy and smooth; do not boil. Remove from heat and cool 5 minutes — the sauce should be pourable but not piping hot.

Step 3: Combine the base

In a mixing bowl, whisk 397 g (14 oz) sweetened condensed milk with 5 ml (1 tsp) vanilla until smooth, about 1 minute. Fold in the whipped cream with a rubber spatula in three additions, stopping as soon as streaks disappear — total folding time 1–2 minutes. Do not overfold — you want air, not deflation.

Step 4: Layer and swirl

Pour half the ice cream base into a 9×5-inch (23×13 cm) loaf pan and smooth the surface. Scatter half of the chopped peanut butter cups (100 g) across. Drizzle half of the peanut-butter sauce in thin ribbons (about 2–3 tbsp). Add the remaining base, then the rest of the cups and sauce. Use a butter knife to gently swirl — 6–8 gentle turns is enough. Do not over-swirl or the ribbons will blend completely. This step should take 3–4 minutes.

Step 5: Freeze and firm up

Cover the pan tightly with plastic wrap or an airtight lid. Freeze for at least 4 hours, preferably 6 hours, until firm. For a scoopable firmness, freeze 6 hours; for a slightly softer, eating-right-away texture, freeze 4 hours. If your freezer is very cold, wrap the pan in an additional layer to prevent freezer burn.

Step 6: Serve

Let the ice cream sit at room temperature for 5–7 minutes before scooping so it softens for clean scoops. Serve in bowls or cones and add extra chopped cups or a drizzle of warm peanut-butter sauce if desired.

Expert Tips & Pro Techniques

Chill everything: Cold bowl and beaters help heavy cream whip faster and hold air. This improves no-churn texture.
Common mistake — overfolding: If you fold too long, the base deflates and freezes dense. Fold only until streaks disappear.
Candy timing: Add chopped peanut butter cups at the end and swirl briefly to keep pieces crunchy instead of melting into the base.
Make-ahead: Freeze for up to 2 weeks (see storage). For best texture, allow 5–7 minutes at room temp before scooping.
Professional trick for a silkier texture: Replace 30 ml (2 tbsp) of heavy cream with 30 ml (2 tbsp) whole milk to slightly reduce richness and avoid an overly heavy mouthfeel. This also lowers freezing point a touch for softer scoops.
Adapted home technique: If you own an ice cream machine, churn the combined base for 20–25 minutes and fold in cups and sauce in the last minute for an even airier texture.

Storage & Reheating

Refrigerator: This ice cream must stay frozen; do not store it in the fridge. If you have leftovers of the peanut-butter sauce only, store in an airtight jar in the fridge for up to 7 days.
Freezer: Store in an airtight container or wrap the loaf pan tightly in plastic and foil to prevent freezer burn. Freeze up to 2 months for best quality; it is safe longer but texture declines.
Thawing: Transfer from freezer to fridge for 20–30 minutes before serving, or sit at room temperature for 5–10 minutes to soften.
Reheating: Do not reheat ice cream. If you want warm sauce, gently heat the peanut-butter sauce in a saucepan over low heat for 30–60 seconds or microwave in 10-second bursts, stirring in between.

Variations & Substitutions

Vegan Version: Replace heavy cream with 480 ml (2 cups) full-fat coconut cream (well chilled) and use a vegan sweetened condensed milk alternative, if available. Use vegan peanut butter and dairy-free chocolate cups. Freezing time may be shorter (4–5 hours) and texture slightly firmer. Try a savory-sweet dinner pairing if serving for a special menu.
Lower-Sugar: Use a reduced-sugar sweetened condensed milk and swap powdered sugar for a blend of allulose or erythritol that measures like sugar (follow manufacturer guidance). Expect a firmer freeze — allow 10–15 minutes at room temp before scooping.
With Cookie Swirl: Fold in 150 g (about 8 sandwich cookies, crushed) instead of peanut butter cups for a cookies-and-peanut-butter twist. Keep the cookie pieces medium-size so they remain distinct.
Chocolate-forward: Stir 30 g (1/4 cup) cocoa powder into the condensed milk before folding for a chocolate base; keep the peanut butter swirl the same. This yields a chocolate-peanut butter double hit.
Use leftover candy: If you have extra chopped candies, fold them in, but adjust volume so mix doesn’t become overcrowded (no more than 225 g total mix-ins). For cookie-heavy mix-ins, increase freeze time by 1–2 hours.

(Note: each variation keeps the base ratio roughly the same; only ingredient swaps or small additions are listed. Baking or cooking times rarely change.)

Serving Suggestions & Pairings

Classic sundae: Top a scoop with warm peanut-butter sauce and a drizzle of chocolate syrup. Pair with salted caramel for contrast.
Cake pairing: Serve beside a rich chocolate cake using our chocolate cake cream filling for an indulgent dessert plate.
Coffee or stout: A cold scoop balances a strong espresso or a chocolatey stout beer.
Cookie plate: Make a dessert sampler with peanut butter spider cookies for texture and nostalgia.

Nutrition Information

Serving size: 1/2 cup (about 120 ml). Servings per recipe: 8.
Estimated per serving:

Calories: 360 kcal
Total Fat: 26 g
Saturated Fat: 10 g
Cholesterol: 70 mg
Sodium: 120 mg
Total Carbohydrates: 26 g
Dietary Fiber: 1.5 g
Sugars: 22 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy?
A: Icy texture usually means not enough fat or air, or too-fast freezing. Use full-fat cream, whip to soft peaks, fold gently to retain air, and allow the mixture to chill briefly before freezing. If the freezer is ultra-cold, wrap the pan to slow rapid freezing.

Q: Can I make this without heavy cream?
A: You can use full-fat coconut cream for a dairy-free version, but flavor and mouthfeel will change. Heavy cream provides stable air and richness that is hard to match exactly.

Q: Can I double this recipe?
A: Yes. Use a larger container or two pans (do not overcrowd a single shallow pan). Freezing time may increase by 1–2 hours. For best texture, split into two pans to freeze more evenly.

Q: Can I prepare this the night before a gathering?
A: Absolutely. Make the ice cream earlier in the day or the day before and freeze for at least 6 hours. Move to the fridge for 10 minutes before serving for easier scooping.

Q: How long does this keep in the freezer?
A: Best within 2 months. It’s safe longer, but flavor and texture will decline due to freezer burn and crystal growth.

Q: Will the peanut-butter sauce stay soft in the freezer?
A: The sauce will firm up in the cold. Adding 30 ml (2 tbsp) corn syrup helps it remain scoopable. Warm it briefly before serving if you prefer a softer ribbon.

Q: Can I use natural peanut butter with oil separation?
A: Yes, but stir it well and warm gently to recombine the oils. If extremely runny, reduce the corn syrup slightly so the swirl holds shape.

Conclusion

This Peanut Butter Cup Ice Cream is an easy no-churn way to get restaurant-style richness and candy crunch at home. For an alternate take and more recipe inspiration, check the classic Reeses Peanut Butter Cup Ice Cream – Recipe Girl and a version with an extra peanut-butter sauce on Peanut Butter Cup Ice Cream with Peanut Butter Sauce – SugarHero.