Double Peanut Butter Ice Cream with chunks of Reese’s peanut butter cups in a creamy peanut butter ice cream. So easy to make with only 4 ingredients and no churn or ice cream maker needed!
Double Peanut Butter Ice Cream is the latest yummy addition to the growing list of no-churn ice cream recipes on the blog. I am such a big fan of this simple method of making ice cream without an ice cream maker, I love dreaming up different flavors year round.
It’s amazing how you can make practically any flavor of ice cream you like by simply whipping together heavy cream and condensed milk and tossing in your favorite add-ins. The caramel, coffee brickle, strawberry swirl cheesecake, cookies and cream, and chocolate ice creams I’ve made taste infinitely better, are cheaper, and have fewer ingredients than store bought, we don’t buy commercial ice creams any more.
Here are tips and tricks on how to make the silkiest, creamiest no-churn ice cream at home:
- You can substitute chunky peanut butter if you like the added texture. Just beat together the peanut butter and condensed milk until well combined before adding the whipped cream.
- Use a heavy cream with at least 30% milk fat content for sturdy foam and better peaks.
- To whip up to maximum volume, the heavy cream and condensed milk need to very cold. It will also help to chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
- Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid. You’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- The lighter and airy the whipped cream, the silkier the ice cream. Pay extra care not to deflate the cream mixture.
- Press down plastic wrap gently on the entire surface of the ice cream to prevent ice crystals from forming. Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy texture.
G loves anything peanut butter and as I expected, this double peanut butter ice cream quickly became his favorite of the bunch. With a rich, creamy peanut butter base and generous chunks of Reese’s peanut butter cups, it’s a peanut butter lover’s dream!
Double Peanut Butter Ice Cream
- 14 ounces condensed milk, very cold
- 1/2 cup smooth peanut butter, chilled
- 2 cups heavy cream, very cold
- 8 pieces mini Reese's peanut butter cups, chopped
- In a large bowl, combine condensed milk and peanut butter. Using a hand mixer on low speed, beat until smooth and well blended.
- Add heavy cream and using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
- Add peanut butter cups in thirds and gently fold in, making sure not to deflate cream.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.