No Churn Salty Peanut Butter Ice Cream

 Who doesn’t love ice cream? This NO-CHURN salty peanut butter ice cream just may become your favorite ice cream ever! So smooth and rich, and so easy to make. Just 15 minutes of prep and some freezer time makes this addictive ice cream, no churn necessary. Perfect for those who don’t eat eggs!

Feel free to add any mix-ins or sauces you like – you won’t be sorry! Or scoop it up into cones or dishes. So so good!

  • Author: Laura
  • Prep Time: 15 min
  • Total Time: 6 hr
  • Yield: 6 cups 1x
  • Category: Ice Cream
  • Method: Freezer
  • Cuisine: American


  • 14-oz. can Sweetened Condensed Milk
  • 1 cup Peanut Butter (preferably Smooth, all-natural)
  • 1/2 t Salt
  • (Optional) 1 t Vanilla Extract 
  • 2 c Heavy Whipping Cream

Optional mix-ins: 3/4 cup of one or more: candied peanuts, chopped peanut butter cups, pretzels – chocolate dipped is good, cereal, small candy-coated chocolates, or anything else you can think of!



  1. In a large bowl, and using a silicon spatula or a wooden spoon, mix together the Sweetened, Condensed Milk, Peanut Butter, vanilla (if using) and salt. Set aside.
  2. In a separate bowl, using hand or stand mixer, whip the cream until it is stiff.
  3. Gently stir or fold 1/3 of the whipped cream into the peanut butter mixture until it is fully combined. Then, using silicone or rubber spatula, gently fold the rest of the cream into the peanut butter mixture, until nicely combined.
  4. Pour the entire bowl of peanut butter-whipped cream into a loaf pan or large enough bowl. Place in the freezer. 
  5. If adding mix-ins, gently fold them in after cream has been in freezer for 2 hours, then continue to freeze another 2-6 hours or overnight until fully set and frozen.


Keywords: No Churn, Peanut Butter, Ice Cream, Snacks, Desserts

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