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Homemade Peanut Butter Ice Cream

Homemade Peanut Butter Ice Cream


"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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3 h 10 m servings 340 cals
Serving size has been adjusted!
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 20
  1. 23 Ratings

Most helpful positive review

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 ...

Most helpful critical review

this did not freeze up *at all*. i used a brand new ice cream maker (that had good reviews) and followed all instructions excatly but this just stayed at a liquid consistency.

Most helpful
Most positive
Least positive

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 ...

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. peanu...

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 did...

I've made this twice - first time followed directions other than used 2% milk and did not add candy. It was delicious! Second time used light soymilk instead of whole milk and didn't add any sug...

Really good ice cream! Made it several times! The first time I made it as the recipe is written. MMMM. The subsequent times I left out the sugar and it was plenty sweet enough with the sweet...

Really easy! Peanut butter and ice cream...WIN!! I however cut out the sugar all together with the sweetened condensed milk it was sweet enough for me and used almond milk rather than whole for ...

This was fabulous! My 11-yr-old made it --it was very easy. We used 2% milk and slightly less sugar, as suggested by some other reviewers. We liked eating it right away while it was still soft...

This ice cream is awesome! My new favorite ice cream. It turned out very rich and creamy. I used 2% milk instead of whole milk and increased the peanut butter to 3/4 cup.

Absolutely delicious if you're a peanut butter lover. The ice cream was creamy and rich, almost like the ice cream version of peanut butter fudge. I did not add the sugar since the condensed mil...

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