Homemade Peanut Butter Ice Cream

Homemade Peanut Butter Ice Cream

11 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    3 h 10 m
Recipe by  momtomany

“The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!”

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Adjust Servings

Original recipe yields 10 servings



  1. Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
  2. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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Reviews (11)

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This produced a great ice cream! I did two things differently: I mixed the ingredients up in a bowl using a hand mixer and everything combined nicely. I did chill the mix overnight, then put it in the ice cream freezer. The freezer recommended 20 to 30 minutes in the freezer, and I found it needed to run closer to the 30 minutes' time. The only thing I recommend against is combining the ingredients in the freezer bowl because when it's frozen, the ingredients will start to freeze before they are fully combined. I agree with a previous reviewer: this ice cream is outstanding even without the PB cups added in.



FANTASTIC! I did have issue w/ it coming to 'soft serve' stage in my ice cream maker, but there may be a problem w/ it and no fault of the recipe. I mixed all of the ingredients (used reg. peanut butter), in a bowl to make sure they combined well. I had a hard time getting the peanut butter to fully incorporate, but it was mixed through enough. This ice cream was so creamy and had great flavor (the peanut butter flavor really came through). I used mini Reeses cups (the real small ones) that I just cut in 1/2. I would've liked this just as much w/o the pb cups added to be honest...the ice cream is that flavorful on it's own w/o the additions, but it was wonderful w/ them too! This was just too simple... I would def make this again~YUM! Thanks for sharing. :)



Absolutely fantastic! The only change I will make with the next batch will be to cut back slightly on the sugar. This is a very rich, creamy ice cream and a little goes a long way. I also didn't bother with the plastic wrap - just popped it into a container and into the freezer after it was done mixing. My husband just loved it!

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Amount Per Serving (10 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 39.4 g
  • 13%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Ice Cream Pie I


next recipe:

Mrs. McG's Vegan Peanut Butter Banana Ice Cream