Nutter Butter Peanut Butter Ice Cream (No Churn!)
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Peanut Butter Ice Cream has all of the creamy, dreamy smoothness you could ever want with crunchy munches of your favorite cookies scattered throughout! This recipe is as quick and simple as it gets… Just whip it up and let it freeze into a cool, crunchy summer treat you’ll be craving all season!
Table of Contents
Peanut Butter Ice Cream
Here’s the thing about ice cream… I always want it in the summertime, and I never want to mess with an ice cream maker! I just don’t!!
There are so many parts to clean and instructions to follow, and that’s the last thing I want to deal with when I’m trying to enjoy time with my family.
That’s why no-churn recipes are a total lifesaver. Not only do they make super few dishes for me to clean up (talk about a win!), but all you really need to do is wait for them to freeze.
Peanut butter ice cream is one of my go-tos because I almost always have all of the ingredients lying around.
And if you’re a peanut butter nut like me, then you’ll love that it’s a Nutter Butter ice cream with cookie bits in every bite!
I have no shortage of yummy, nutty recipes here on my site! A few of my personal favorites for the summer are my Reese’s cheesecake, peanut butter bars, and Oreo peanut butter pie.
They’re all no-bake recipes… because who wants to stand in front of the stove or oven during the summer?? Not me!!
Ingredient Notes and Substitutions
- Heavy Cream – Keep it chilled right up until you start whipping so that it gets the best volume. And your forearms will thank you… trust me!
- Sweetened Condensed Milk – It’s so sweet that we don’t need any extra sugar! And it’s the secret to no-churn ice cream recipes, making it super soft and scoopable with a melt-in-your-mouth texture.
- Peanut Butter – You really want to use creamy (not crunchy!) for homemade peanut butter ice cream.
Avoid natural nut butters, too, where oil tends to separate and create an unappetizing texture. - Nutter Butter Cookies – Don’t chop them up too small. This peanut butter ice cream recipe is best with a few big chunks in every scoop!
Save a few as a topping too. I like to have a mix of chopped and whole cookies on top of the loaf pan before freezing as the perfect sweet and salty cherry on top!
How to Make Perfect Nutter Butter Ice Cream
Peanut butter ice cream really is the perfect summer dessert for busy families always on the go.
Just whip it up in the morning, toss it in the freezer, and enjoy it for dessert! It’s so luscious you’ll wonder why you ever bothered with any other ice cream!
To make sure it has that ridiculously dreamy texture, make sure you’re using full-fat heavy cream and not overwhipping it… Especially once the cookies are added!
And, unfortunately, we gotta go with regular peanut butter for this one. Natural nut butters and alternatives are all well and good, but the textures aren’t quite right for this recipe.
Since every freezer is different, make sure you’re giving it at least 6 hours to freeze and know that it might take longer.
That’s why I recommend whipping it up in the morning (or the night before), well before you plan on serving. Better safe than sorry!
Prep Ahead
- Crush the cookies
- Chill the bowl and beaters
Donna’s Pro Tips
- Chill your bowl and beaters: Just 15 to 30 minutes in the freezer helps whip up the heavy cream faster and fluffier.
- Use smooth peanut butter: Chunky peanut butter will affect the creaminess of the base. If you really want texture, stir in chopped peanuts after mixing.
- Don’t overmix once cookies are added: You want to keep those chunks whole to give this peanut butter ice cream some texture.
- Make it fancy: Top each scoop with whipped cream and a whole Nutter Butter cookie.
Flavor Variations and Toppings
No-churn recipes like these are awesome because you can really mix anything you want into ‘em! Chopped nuts, chopped candy bars, Reese’s Pieces, M&Ms… you name it!
Chocolate fiends will want to stir in swirls of chocolate syrup or fudge. Nutella is an awesome choice too.
The chocolatey hazelnut flavor combined with the creamy peanut base takes this peanut butter ice cream from scrumptious to downright seductive… no one will be able to resist it!
It’s also super fun to add a combination of fillings. With different candies, flavors, and textures in each spoonful, you can guarantee that each bite will be just as exciting and delicious as the last!
Storing Homemade Peanut Butter Ice Cream
Keep your homemade ice cream in the loaf pan you froze it in or transfer to a different airtight container.
Make sure it’s wrapped up snug and tight to avoid freezer burn… a tight seal is critical! If you take care, it’ll keep for up to 2 weeks.
And you’ll always want to let it thaw for 5 to 10 minutes before serving so that it’s soft enough to scoop.
Peanut Butter Ice Cream Recipe FAQ
Nope! They get a little softer, but that’s actually perfect. They get a little chewy, super tender, and perfect for biting into and still getting a bit of that cookie crunch.
You know the toothpick test for baking? We’ll do something similar here!
Take a knife or skewer and stick it into the center of the ice cream. If it comes out liquidy, it needs to freeze a little longer.
But if it comes out clean or with just a few cookie crumbs? It’s ready to go!
You definitely don’t want to crush them up too much. I’d say you want to “coarsely chop” them, but you can probably break them up by hand or just press down with a butter knife once or twice per cookie to get them to the right size.
Don’t chop them up too small. We want really noticeable cookie chunks!
Enjoy!
With love, from our simple kitchen to yours.
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Nutter Butter Peanut Butter Ice Cream (No Churn!)
Ingredients
- 1 3/4 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1/2 cup peanut butter
- 1 1/2 cups Nutter Butter cookies, chopped
- Optional topping: Chopped or whole Nutter Butters
Instructions
- Prep Cookies: Chop Nutter Butter cookies and set aside.
- Whip Cream: In a large bowl, beat the heavy cream with a hand mixer until thick peaks form.
- Add Base Ingredients: Add sweetened condensed milk and peanut butter to the whipped cream. Beat again until soft peaks form.
- Mix in Cookies: Stir in 1 cup of the chopped Nutter Butters.
- Transfer to Pan: Pour the mixture into a 9 x 5-inch loaf pan. Sprinkle remaining chopped cookies on top.
- Freeze: Freeze for at least 6 hours, or until firm.
- Serve: Let sit at room temperature for 5–10 minutes before scooping and serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
