How to Make Easy No-Churn Peanut Butter Swirl Ice Cream
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This is one of those recipes that far exceeds expectations. You take four simple ingredients and it turns into creamy dreamy ice cream. All you need for this peanut butter swirl ice cream is whipping cream, sweetened condensed milk, vanilla, and peanut butter.
Let’s get started.
How to Make the No-Churn Ice Cream Base
I like the easy 2-ingredient, no-churn ice cream base. From this base, you can create just about every flavor possible. So, get your stand mixer going. Whip your cream to the soft peak stage. We don’t want to mix it too much or it leads to hard ice cream and kind of a buttery texture.
Then, you’ll use a rubber spatula to fold in sweetened condensed milk. I’ve included measurements in the recipe below, but honestly, I think you can use a little less condensed milk and it still comes out fine. It is very sweet, so even using half a can instead will lead to good results. It’s totally up to you.
Easy Peanut Butter Swirl Ice Cream
To turn your no-churn ice cream into a Peanut Butter Swirl, you need to add two ingredients: vanilla extract and peanut butter.
Add the vanilla to your whipped cream before your start beating it to really get that vanilla flavor throughout your base.
The peanut butter will be added in dollops after you’ve mixed in the sweetened condensed milk. It’s not difficult, but there’s a little bit of technique to it.
Dump half of the ice cream base into your freezer-safe container. Dollop half of the peanut butter around the ice cream, and swirl it in a little. Swirling is not mixing it in. You want ribbons of pure peanut butter, pure vanilla ice cream sections, AND areas of ice cream that got mixed up well.
Then, I dump the rest of the ice cream base on top of that and repeat the dolloping of peanut butter and swirling. At this point, I like to swirl the peanut butter a little more gracefully for a pretty-looking top.
What Kind of Peanut Butter to Use
For my own ice cream, I used natural peanut butter that did have added sugar. I like it sweet. However, this works best with unsweetened natural peanut butter, too. You should look for 1-ingredient peanut butter (peanuts only… maybe salt).
I definitely don’t recommend using the standard peanut butter that has extra oil and preservatives that keep the oil from separating. It’s too thick for a decent swirl.
The natural peanut butter works because it runs off the spoon. It’s a completely different texture, and it works the best for swirling into the ice cream base.
Freezer Time and Storage for No-Churn Ice Cream
I like to give mine 12 hours to freeze up properly. This equates to making it before work, and then it’s ready for a late dessert. It will keep in the freezer for up to 6 months so long as you properly store it.
Storage is fairly easy. You need a quart container with a sealing lid. I’ve linked my favorite loaf pan with a lid below. Otherwise, a plastic quart container with a lid works as well.
I do not recommend using plastic wrap to seal for the long term. You’ll end up with the various smells of your fridge and freezer working their way into your ice cream. No one wants to eat ice cream that tastes like onions and leftover fish.
Poorly sealed ice cream can also develop ice crystals on top, and those are not the best for eating.
Tools You’ll Need for This Recipe
Here are the tools you’ll need to make your no-churn peanut butter ice cream:
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
No-Churn Peanut Butter Swirl Ice Cream
Equipment
- Loaf pan or 1-quart container
- Stand Mixer with whisk attachment
Ingredients
- 16 oz heavy whipping cream
- 8 oz sweetened condensed milk
- 1 Tbsp vanilla extract
- ½ cup natural peanut butter (the kind that is made from only peanuts and salt; no added sugar or oil)
Instructions
- In the bowl of your stand mixer, beat the heavy whipping cream until it forms soft peaks.
- Whisk in the sweetened condensed milk and vanilla.
- Transfer 3-ingredient ice cream base to your loaf pan or quart container.
- Dollop the peanut butter on, and use a spoon to swirl it into the ice cream.
- Cover and freeze for 12 hours or until firm enough to scoop.
