Peanut Butter Ice Cream with peanut butter cups will be your new favorite flavor! It’s a creamy, nutty eggless ice cream made in a blender with only 6 ingredients.

Peanut butter ice cream in a white ramekin

I love ice cream but don’t love leftover egg whites.

Sure, I can plan ahead to make flourless chocolate cookies or angel food cake in a loaf pan.

But let’s face it – I’m not always that organized. And sometimes my schedule is simply too full to squeeze in another recipe.

That’s why I love this Peanut Butter Ice Cream. It’s an eggless ice cream recipe you don’t even need to cook on the stove.

Just add the ingredients to a blender then freeze.

Not only is it perfect for those with an egg allergy, you don’t have to worry about wasting an egg white.

The reason you can make this peanut butter ice cream without eggs is because of the peanut butter. It’s thick, fatty, and creamy enough to act as an egg substitute.

In fact it’s the same technique used to make my Nutella ice cream.

For double the peanut butter flavor, I added chopped peanut butter cups during the last few minutes of freezing.

That way you can have a bit of crunch while pairing peanut butter with chocolate.

If you really want to make your peanut butter cup ice cream magical, serve it with a homemade peanut butter magic shell on top.

Close up of peanut butter ice cream with peanut butter cups

Ingredients For Peanut Butter Ice Cream

To make homemade peanut butter ice cream, you’ll need the following ingredients:

  • Peanut butter: This recipe has been tested using processed peanut butter. Natural peanut butter tends to be oily.
  • Sugar: Sugar helps lower the freezing point. Otherwise your ice cream will be a block of ice.
  • Heavy whipping cream: Heavy cream has a high milk fat content, which contributes to the silky smooth texture. Please do not substitute. The lower milk fat you use, the icier your ice cream will be.
  • Vanilla: Brings out the peanut butter flavor. Without it, your ice cream will be flat.
  • Salt: Also enhances flavor so it’s not bland.
  • Peanut butter cups: Adds texture and chocolate to the ice cream.

For a vegan friendly ice cream, check out my Peanut Butter Banana Ice Cream.

Peanut butter cup ice cream with wooden spoon

How To Make Peanut Butter Ice Cream

This no cook peanut butter ice cream recipe is so easy, it’ll take you longer to prep your ingredients than to actually blend it.

Here’s how to make it:

  1. Blend together peanut butter, sugar, heavy cream, vanilla, and salt until smooth.
  2. Refrigerate until cold, about 1 hour. It’s important your mixture is cold before churning or it won’t be cold enough to freeze in the machine.
  3. Churn ice cream according to your machine’s instructions then transfer to a freezer-safe bowl.
  4. Freeze until firm, about 4 hours or overnight.

Do you need an ice cream maker to make homemade ice cream?

For the longest time, I made ice cream by hand because I didn’t have the money nor room for an ice cream maker.

Churning in a machine ensures there are no ice crystals forming while it freezes. A machine certainly makes your life easier, but it’s not a necessity.

I own this 1.5 quart ice cream maker.

Although you can buy smaller models, I like having the option to scale up or down, depending on the occasion. You never know when you might need to make a quart for an ice cream cake or for a party.

To freeze ice cream by hand, pour your already-chilled ice cream base into a pan with deep edges (think 8×8 pan).

Every 30 minutes, take your ice cream out, whisk to break up ice crystals forming, then set back into the freezer.

Repeat for the next few hours or until your ice cream is mostly solid and becomes too hard to whisk.

During your final whisking, fold in the peanut butter cups.

Close up of peanut butter cup ice cream

How To Store Homemade Ice Cream

Storing ice cream is just as important as making it because if you don’t freeze it properly, it’ll have ice crystals forming on the outside and possibly even become freeze burnt.

I use small round freezer-proof plastic containers, which hold exactly 1 pint of ice cream.

You can easily find them (or something similar) in the storage container aisle of your store. Make sure it says freeze-proof as not all containers are created equal.

You can use specialty ice cream containers, a loaf pan tightly wrapped in plastic wrap, or even a glass baking pan with a lid.

Homemade peanut butter ice cream in white ramekin

How To Serve Peanut Butter Ice Cream

Your peanut butter cup ice cream can be served perfectly as is, but sometimes you want a little extra.

Pour hot fudge sauce or strawberry sauce on top.

For something a little less sweet, garnish with homemade whipped cream, chocolate whipped cream, or peanut butter whipped cream.

You can also use it as an ingredient. Use it to make a peanut butter ice cream sandwich or peanut butter ice cream cake.

Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make.

Close up of peanut butter ice cream with peanut butter cups

Peanut Butter Ice Cream

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

Peanut Butter Ice Cream with peanut butter cups will be your new favorite flavor! It’s a creamy, nutty eggless ice cream made in a blender with only 6 ingredients.


  • 1/3 cup (78 grams) creamy (smooth) processed peanut butter (not natural)
  • 1/3 cup (68 grams) granulated sugar
  • 1 + 1/3 cup (320 mL) heavy whipping cream, cold (do not substitute)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, preferably kosher
  • 1 cup (140 grams) chopped peanut butter cups


  1. In a blender, blend together peanut butter, sugar, cream, vanilla, and salt until smooth. Transfer to a bowl and refrigerate until cold, at least 1 hour.
  2. Churn in an ice cream maker according to the manufacturer's instructions or by hand. During the last few minutes of churning, add the peanut butter cups.
  3. Transfer to a freezer-proof airtight container then freeze until firm, about 4 hours or overnight. Store in the freezer for up to 2 weeks.


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Source: Adapted from The Perfect Scoop

First published July 15, 2012