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No Churn Peanut Butter Crunch Ice Cream

No Churn Peanut Butter Crunch Ice Cream

Velvety sweet with swirls of peanut butter and toffee, No Churn Peanut Butter Ice Cream is surprisingly simple to make. With condensed milk and whipping cream, this easy frozen treat is so rich it tastes like you went to an ice cream parlor.
5 from 3 votes
Prep Time :15 minutes
Cook Time :6 hours 15 minutes
Total Time :6 hours 30 minutes
Servings :12
Calories :286
Course :Dessert

Ingredients

For the Peanut Butter Sauce:

  • 1/2 cup peanut butter creamy - no sugar added
  • 1/2 cup heavy cream
  • 2 tbsp light corn syrup
  • 3 tbsp granulated sugar
  • 1/4 teaspoon vanilla extract

For the Ice Cream:

  • 3/4 cup sweetened condensed milk
  • 1-1/2 cups heavy cream plus 1 tablespoon extra cream
  • 1/8 teaspoon salt
  • 1/2 cup toffee baking bits
  • Extra toffee bits and wafer cookies to garnish optional

Instructions 

Peanut Butter Sauce:

  • In a small saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar and vanilla until the sugar is completely dissolved and the mixture is smooth.
  • Remove the saucepan from the heat and allow the mixture to cool completely.
  • Add the peanut butter to the mixture and keep stirring until the peanut butter is well blended in.  It will have a grain texture but that is normal. Refrigerate the sauce to chill.

For the Ice Cream:

  • Whisk the condensed milk, 1 tablespoon of heavy cream and the salt in a large bowl until smooth.
  • Beat the remaining 1 1/2 cups heavy cream in another large bowl, with mixer on high speed until stiff peaks form, 1 - 2 minutes.
  • Fold 1/2 of the whipped cream into the condensed milk mixture gently with a rubber spatula until combined. Then fold in the remaining whipped cream until no white streaks remain.
  • Drop spoonfuls of the peanut butter sauce on the whipped cream mixture and sprinkle all but 1 tablespoon of the toffee bits. Drag a rubber spatula thru the mixture to lightly swirl.
  • Spoon the ice cream mixture into a freezer safe loaf pan (I used a metal pan) or a baking dish.
  • Spoon the remaining peanut butter sauce onto the ice cream mixture and sprinkle the remaining tablespoon of toffee bits. Lightly drag the rubber spatula thru the top to swirl.
  • Cover with plastic wrap and freeze until firm, at least  6 hours or overnight.

Chef Tips

Cook time includes time for ice cream to freeze.
Make extra peanut butter sauce to drizzle over the ice cream to serve!
If substituting regular sugar-added peanut butter for the natural peanut butter, omit adding the 3 tablespoons of sugar to the sauce recipe.

Nutrition Facts

Nutrition Facts
No Churn Peanut Butter Crunch Ice Cream
Serving Size
 
0.5 cup
Amount per Serving
Calories
286
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
61
mg
20
%
Sodium
 
116
mg
5
%
Potassium
 
170
mg
5
%
Carbohydrates
 
20
g
7
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
5
g
10
%
Vitamin A
 
640
IU
13
%
Vitamin C
 
1
mg
1
%
Calcium
 
85
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.