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Peanut Butter Cup Ice Cream (No Cook, Eggless)

This creamy peanut butter ice cream with chopped peanut butter cups will be your new summer favorite! It’s no cook and egg free, which means you can make the ice cream base in the blender and be on your way to making homemade ice cream.


Peanut Butter Cup Ice Cream (No Cook, Egg Free)

I love ice cream, but I don’t love leftover egg whites. Most of the time, I end up tossing them. Yes, I’ve tried freezing them and keeping them in my freezer, but I end up with so many, it’s insane. I should plan better and incorporate those egg whites into meringue or even breading for baked coconut shrimp. However, I’m not usually on top of my game like that, so instead I opted to go egg free with my Peanut Butter Cup Ice Cream. Not only is it great for those with egg allergies (which I don’t have but I know others do), I don’t have to worry about throwing away egg whites. Win win. Because there are no eggs involved, you don’t have to cook the base either. Just throw everything into a blender then freeze. Win win win.


No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com

This ice cream is so simple to make, it’s almost a joke. Throw your ingredients into a blender then freeze. No cooking, no stirring, no wondering what to do with those extra egg whites. Just blend and freeze. You can use your ice cream maker or you can follow this guide on how to freeze ice cream by hand.


No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com

I’m a huge fan of peanut butter cups, so I chopped up a whole bunch and added them when the ice cream was only a few minutes away from being done.


No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com
No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com

Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

Yield: 1 pint
Prep Time: 10 minutes
Chill Time: 5 hours
Total Time: 5 hours 10 minutes

This creamy peanut butter ice cream with chopped peanut butter cups will be your new summer favorite! It's no cook and egg free, which means you can make the ice cream base in the blender and be on your way to making homemade ice cream.

Ingredients

  • 1 1/3 cup (320 mL) heavy whipping cream
  • 1/3 cup (68 grams) granulated sugar
  • 1/3 cup (78 grams) creamy (smooth) peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, preferably kosher
  • 1 cup (140 grams) chopped peanut butter cups

Instructions

  1. In a blender, blend together the cream, sugar, peanut butter, vanilla, and salt until smooth. Refrigerate the mixture until cold, at least 1 hour.
  2. Once cold, churn the ice cream mixture according to your ice cream machine's instructions. During the last few minutes of churning, add the peanut butter cups. Freeze until firm, 4 hours or preferably overnight.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

© Carla Cardello
Cuisine: American / Category: Ice Cream + Frozen
Source: Adapted from The Perfect Scoop

More Ice Cream Recipes



Nutella Ice Cream (no cook, egg free)

Peanut Butter Banana Ice Cream (no cook, egg free)


Strawberries and Cream Ice Cream (no cook, egg free)


Peaches and Cream Ice Cream (no cook, egg free)


Banana Fudge Swirl Ice Cream (no cook, egg free)

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Reader Interactions

Comments

  2. No churn, no egg ice cream is like heaven. I, too, forgot to process it every hour, and once did it after a nine hour stay in the freezer, and it turned out great. Peanut butter and chocolate, how much better can it get?! Awesome!

    Reply

  3. There are no other words…. Just Amazing! What a fabulous recipe and fabulous photography! I love your posts and seeing how far you have come since we met. Thank you for everything that you do for #SundaySupper!

    Reply

  15. Carla, this ice cream looks amazing. It tastes amazing, too. I know because I happened to make the same recipe. We are just too cool for our ice cream makin’ selves. Your photos are stunning! They get better with every post.

    I like the name Carla :) Happy #icecreamweek, my friend.

    Reply

  16. OMG. Pinning this on my Pinterest board NOW! This looks SOOOO amazing!!! Cannot wait to make this!!!! Chocolate and peanut butter together is my absolute FAVORITE! Thanks for sharing!! – Jen @ Real Best Recipe

    Reply

  17. Love simple ! This one is right up my alley ! Am detoxing this week, so will make it next week when I can eat it too :) Thanks for sharing and your pics are amazing !

    Reply

  20. This ice cream looks perfectly yummy (and how can it not be – it’s peanut butter with peanut butter cups)! I have to admit that I’m one of those people who usually goes with the French ice cream method, but I have done Peanut Butter Ice Cream the easy way and it can be just as delicious. :)

    Reply

  25. Oh lord what have you done,,,, all that dripping lush chocolate ice cream just starting to melt and it needs to be licked at once not to lose any….mmmmmmm oh by the way do you have a recipe for fresh vanilla ice cream… a quick yes or no will do i would hate to stop you making more and more…….ha ha

    Reply

    • I do, but I haven’t posted it. It’s a recipe where you use some egg yolks, but making it is only a few steps. If you still need it, I can email it to you.

      Reply

  26. These photos are gorgeous and you’ve got me sold on the “no need for an ice cream maker” method of making the good stuff. I’ve been scouring the internet for recipes that don’t require one (as much as I love buying new kitchen gadgets, I draw the line there!). I can’t wait to try this.

    Reply

  27. Thanks for sharing this recipe! I never thought I could throw something like this together. I actually used lactose free milk so mine didn’t set up as well as it would have had I used heavy cream. But it’s much better than the bland lactose free ice cream from the store! I hope you don’t mind if I share this recipe with my dairy free alterations on my blog.

    Reply

  28. I made this a few days ago, and WOW. It’s better than store-bought stuff, of course, and this would be so easy to experiment with other flavors. Thanks for the recipe!!

    Reply

  29. Okay I’m new to this, I don’t understand the cooling/freezing part…about how long will it take to be “frozen” ice cream consistency? Yeah I get that it varies from freezer to freezer, but are we talking half an hour or overnight? Also, how long will this keep? I want to make some for an event but I want to make it far enough in advance to try it myself, so in case I screw it up I can give it another go…but if it turns out right the first time, why re-make it?!

    Reply

    • For best results, freeze overnight. I think at the very least it’s 4 hours if you’re in a hurry, but even then I still say overnight. As for how long it lasts, it can last a few months (sources say 2-4 months). However, this will highly depend on how you store it. If there is a lot of space/air in your container, ice crystals will develop sooner (think freezer burn). You would need to cover the surface w plastic wrap or use a smaller container w little space leftover.

      Reply

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