Is the biggest thing holding you back from making homemade ice cream having to go out and spend money on an ice cream maker? What if I told you you didn't need an ice cream maker to make homemade, creamy ice cream? Would that be enough to inspire you to begin making your own? What if I told you you could make ice cream in the morning and have it for dinner or as a treat at night? Would that be enough? What if I told you this No Churn Peanut Butter Ice Cream was as good as or maybe even better than some of the peanut butter ice creams you could buy at the grocery store or at an ice cream stand? For those of you who love peanut butter and ice cream, that might be enough. Or might you be slightly skeptical?
Because I was too! As an ice cream fussyterian I had my reservations on the taste, texture, and quality of no-churn ice creams. If there was ever a time I was happy about being so doubtful, it was after tasting this No Churn Peanut Butter Ice Cream. Going forward, if I ever wanted to eat or serve some peanut ice cream, one studded with mini peanut butter cups, I would make it.
And I would serve it over some preferably homemade strawberry jam. The combination of these two flavors in a single bite is out of this world.
You don't need an ice cream maker, but having a standing mixer with a whisk attachment is a fast, easy, and reliable way to make this no churn peanut butter ice cream. However, a handheld mixer would work too! In other words, not having a standing mixer is no excuse for not making this ice cream.
Ingredients almost always matter. And ice cream is no exception. When buying heavy cream, look for the one with the highest percentage of saturated fat. But choose one with at least 18%. Use whole milk, not skim milk. And use a good quality creamy peanut butter, not a natural peanut butter. Natural peanut has a tendency to be a bit grainy and it's oily base doesn't give it the cohesive quality you want when making as well as freezing this ice cream.
Even though using a deeper storage container (like a loaf pan) means it takes a little longer for the ice cream to freeze than in a baking pan, it makes for better scoops. But even more important, there is less surface for any freezer burn to happen.
My ice cream was ready to scoop at serve after sitting in the freezer for 8 hours, but I let it sit overnight to give the flavors a little more time to develop.
Serving the No Churn Peanut Butter Ice Creamwith some homemade strawberry jam is purely optional. I just happen to like this flavor combination. You might want to serve it with some chocolate sauce, hot fudge, whipped cream, or nothing at all.
A couple of scoops of No Churn Peanut Butter Ice Cream is pure lusciousness.
I used an insulated ice cream container (see note below) to store the ice cream in the freezer. However, if you don't have one, not to worry. A plastic container with a tight sealing lid will also work.
If you want a great peanut butter ice cream in your life, this is the one you want! If you want to impress your family and friends with your ice cream making abilities, make them this No Churn Peanut Butter Ice Cream. I am guessing you might never buy store bought peanut butter ice cream again. And this may be your best ice cream start to your summer ever! Happy summer everyone!
P.S. A new recipe for an easy strawberry jam will be coming to the blog very soon!
P.S. A new recipe for an easy strawberry jam will be coming to the blog very soon!
No Churn Peanut Butter Ice Cream
Ingredients
2 cups heavy whipping cream
1 cup (14 ounce can) sweetened condensed milk
1/2 cup creamy peanut butter
1/4 cup whole milk
1/4 cup corn syrup
2 Tablespoons caster, superfine or granulated sugar
1/4 teaspoon kosher salt
1 cup mini peanut butter cups or chopped peanut butter cups
Optional: Homemade or a high quality strawberry jam
Directions
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the heavy whipping cream until firm peaks form (be careful not to under or over beat).
2. Add in the sweetened condensed milk, peanut butter, milk, corn syrup, sugar, and salt. Beat on medium until ingredients are fully incorporated. Mixture should look smooth and fluffy.
3. Stir in mini peanut butter cups with a spatula.
4. Transfer mixture to a 9" x 5" loaf pan (See notes). Smooth top of the ice cream mixture, press a piece of plastic wrap against the surface of the ice cream. Wrap well or tightly seal.
5. Freeze until firm (at least 8 hours or overnight).
6. Scoop into bowl and enjoy. If serving with strawberry jam, spoon a generous tablespoon of jam on the bottom of the bowl before topping with scoops of the no churn peanut butter ice cream.
Notes: (1) I used this insulated ice cream from Williams-Sonoma. Recommend using the 2 1/2 quart size. (2) I used the mini peanut butter cups from Trader Joes rather than chop up peanut butter cups. Either option will work, but if using peanut butter cups, recommend using the smaller bite sized ones. (3) I used caster sugar, however, superfine or granulated sugar will work. (4) When buying heavy whipping cream, look for one with a fat content at least 18%.
Lake Michigan in Sturgeon Bay, Wisconsin (June 2019)
