Peanut Butter Ripple Ice Cream (No Churn Recipe)
This easy, no churn ice cream is swirled with ribbons of peanut butter throughout a creamy vanilla base-- no ice cream maker required.
Servings: 8 servings (makes 2 quarts)
Ingredients
- 2 cups (480mL) heavy cream
- 14 ounces (406mL) sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 cup (256g) creamy peanut butter1 divided
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Instructions
- In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until combined. Set aside.2 cups (480mL) heavy cream, 14 ounces (406mL) sweetened condensed milk, ½ teaspoon vanilla extract
- Add all of the peanut butter to a heatproof bowl (I prefer a large glass measuring cup with a spout) and heat it for 15-20 seconds on high. This will make it easier to pour, so heat the peanut butter more or less depending on the consistency that is most preferable to you.1 cup (256g) creamy peanut butter1
- Add approximately ¼ cup (just eyeball it) to the ice cream base mixture, then beat the mixture on high speed until it is smooth and thick (about 3-5 minutes). You will know it is ready when the whisk starts to leave trails in the bowl.
- Spoon about ⅓ of the ice cream mixture into the bottom of a freezer-safe container or bowl (I prefer a 9" x 5" loaf pan). Layer half of the melted peanut butter evenly over the ice cream, using a spatula to spread it around.
- Spoon another ⅓ of the ice cream on top of the peanut butter layer, and repeat layering with remaining melted peanut butter and remaining ⅓ of the ice cream.
- Submerge a butter knife into the container and run it up and down the length of the container to "swirl" the peanut butter. Cover the ice cream tightly and freeze overnight, or at least 8 hours. Ice cream can be stored in the freezer for up to 3 months
Video
Notes
- Peanut butter: you will want to use commercial peanut butter in this recipe. I have never used natural style peanut butter to make this ice cream, though you are welcome to try it (and let me know how it turns out). Be sure you're stirring it really well to incorporate the separated oil.
- Topping: I highly recommend using my recipe for homemade magic shell and replacing the chocolate chips with peanut butter chips to make peanut butter magic shell for this ice cream!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 434kcal | Carbohydrates: 31g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 131mg | Potassium: 309mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 0.4mg
