No Churn Peanut Butter Ice Cream Recipe | Handle The Heat (2024)
Tessa’s Recipe Rundown
Taste: So much peanut butter flavor! It comes in three forms: peanut butter in the base of the ice cream, melted peanut butter swirled in, and mini peanut butter cups!Texture: Ultra rich, thick, and creamy. You don’t need much to be satisfied!Ease: Super duper easy.Pros: Takes no time before you have homemade ice cream!Cons: This shortcut approach to ice cream is very rich, and there’s no good substitute I’ve tried for the sweetened condensed milk.Would I make this again? Absolutely! Jared loved this ice cream.
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If you know me at all then you know I’m a peanut butter FREAK.
I eat the stuff every single day (no exaggeration).
So obviously I love a tasty peanut butter dessert. I’m always finding ways to add in peanut butter wherever I can. However in this ice cream recipe, the PB is the absolute star.
This No Churn Peanut Butter Ice Cream uses the 2-ingredient no-churn technique to make it as simple as possible (see my video on How to Make Ice Cream without a Machine here).
In this technique we basically combine freshly whipped cream with condensed milk and peanut butter. Add in some vanilla, melted peanut butter swirls, and chopped mini peanut butter cups (buy the ones already out of the wrappers to make it quicker) and that’s about it! There’s a step by step video a little further below so you can see just what I mean.
No eggs, no custard, no cooking, no churning. Once the mixture is made it just needs to freeze, preferably overnight. The peanut butter flavor actually intensifies as it chills. Though if you prefer a “soft serve” consistency you can enjoy it sooner.
Adorable Ice Cream Packaging
Homemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal it doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.
To complete your fun DIY ice cream project, I have two sheets of adorable printable ice cream tags. One page has popular flavors, and the other page is blank so you can fill in your own flavor creations. I like to print mine on plain full sheet sticker paper, then cut them out to fit my containers.
If you give this recipe a go, be sure to upload a photo to Instagram and tag me and #handletheheat so we can all see!
No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Step-by-step video and FREE printable ice cream labels below!
Ingredients
1(14 ounce) can sweetened condensed milk, chilled
1 1/2cupscreamy peanut butter, divided
2cupsheavy cream, chilled
1/2teaspoonvanilla extract
1cupmini peanut butter cups, chopped
Instructions
In a large bowl combine the condensed milk and 1 cup of the peanut butter until smooth.
Place the remaining 1/2 cup peanut butter in a heatproof bowl and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla on high speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Gently stir in the peanut butter cups.
Layer the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter. Once all of the ice cream and peanut butter is inside the container, use a knife to gently swirl the mixture.
Cover the surface with plastic wrap before sealing the container. Freeze for at least 6 hours, or until firm and the flavor has ripened.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
Note: The sweetened condensed milk should not be substituted in this recipe.
Another way to slow the melting process of homemade ice cream is by adding a small amount of corn syrup or stabilizers such as xanthan gum or guar gum to the mixture before freezing. For store-bought ice cream, be sure to keep it in a well-insulated container in the freezer until ready to serve.
When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.
A mix that contains yolks must be cooked to disperse the proteins and emulsifiers (and kill any bacteria in the raw yolks), and the resulting thickened, custard-like mix makes an ice cream with a characteristic cooked, eggy flavor.
Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
Junior & Lannes (2011) found that formulations added with fructose syrup generally presented a higher melting rate when compared to ice creams made with glucose syrup, a probable cause being the impact of fructose syrup on the freezing point of the mixes.
The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum. They are used to reduce ice crystal growth, deliver flavour cleanly, increase smoothness, body and creaminess and slow down melting. They also help hold the air bubble structure together and give the ice cream a better texture.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream. But adding raw or undercooked eggs can cause a Salmonella infection and it's usually the ingredient responsible for a foodborne illness outbreak associated with homemade ice cream.
Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.
Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.
If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.
Higher fat ice creams have more cream, while lower fat ice creams have more milk. You need to be careful, though: too much, or too little fat, can ruin your ice cream... Too much fat, will give an unpleasant, cloying flavor and a blobby, buttery texture from the crystallization of the fat particles.
Milk powder “is an excellent emulsifier,” writes Rose Levy Beranbaum in Rose's Ice Cream Bliss. “It bonds with both the liquid and fat in the base, preventing ice crystals from forming when the ice cream is in the freezer.” Add 2–5% of the total weight (approximately 3 Tbsp.
Mix ice cream ingredients in a large ziploc bag: Pour the cream and/or half-and-half or milk into a bag with the sugar and vanilla extract (or other flavoring) and squish it all up to help dissolve the sugar. Seal the bag well, pressig out as much air as you can.
In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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Homemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal it doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.
