No Churn Ice Cream Archives - The Slow Roasted Italian

Reese’s Peanut Butter Ice Cream

Donna Elick — Sun, 31 May 2026 10:00:00 +0000

This Reese’s Peanut Butter Ice Cream is rich, creamy, and packed with peanut butter in every single bite. You’ve got a smooth, fluffy peanut butter base loaded with chunks of peanut butter cups, crunchy candy pieces, and just enough sweetness to make it completely over-the-top. It’s cold, decadent, and exactly what peanut butter lovers dream about.

WHY YOU’LL LOVE ICE CREAM WITH REESE’S PEANUT BUTTER CUPS

Loaded with peanut butter flavor from start to finish
No ice cream maker needed
Packed with Reese’s cups and candy pieces
Creamy, scoopable texture
Perfect for serious peanut butter fans

Reese’s Peanut Butter Ice Cream

I absolutely love, love, love Reese’s Peanut Butter Cups and Reese’s Pieces. Always have.

If there’s a choice between chocolate and peanut butter and any other flavor… I’m not even thinking about it. That’s the one.

So putting both of them into one ice cream? That’s already a good idea.

But then you mix that into a creamy peanut butter base, and suddenly it’s not just good… it’s a little ridiculous. In the best way.

Every bite of this Reese’s peanut butter cup ice cream has something going on. Smooth, crunchy, chocolate, peanut butter… it just keeps delivering.

INGREDIENT NOTES

Heavy Whipping Cream: Needs to be really cold for proper whipping and structure, so leave it in the back of the fridge until you’re ready!
Sweetened Condensed Milk: Sweetens the Reese’s peanut butter ice cream and keeps the texture smooth and creamy
Creamy Peanut Butter: Use a standard, shelf-stable peanut butter for the best texture. Natural or freshly-ground versions can be grainy or too oily.
Mini Peanut Butter Cups: Chop these into bite-sized pieces for even distribution.
Peanut Butter Candy Pieces: Adds crunch, a pop of color, and extra peanut butter flavor.
Sprinkles: Optional, but they add a little color and texture.

VARIATIONS

Extra Chocolate: Add mini chocolate chips or chocolate chunks.

Fudge Swirl: Swirl in a thick ribbon of chocolate fudge before freezing.

No Sprinkles: Leave them out for a smoother peanut butter base.

Crunchy Version: Use crunchy peanut butter for added texture.

Salted Peanut: Add a pinch of sea salt to balance the sweetness.

Brownie Add-In: Fold in brownie chunks for an extra indulgent treat.

Lighter Option: Use whipped topping (Cool Whip) in place of the heavy cream for a softer texture.

SERVING SUGGESTIONS

Scoop Reese’s peanut butter cups ice cream into bowls with extra peanut butter cups on top.
Create a sundae bar and let everyone choose their own toppings.
Mix and match with our Twix Ice Cream and Kit Kat Ice Cream for maximum candy flavor.
Stack scoops in cones for a classic ice cream shop feel.
Pair with our Oreo Ice Cream Sandwich Cake or a slice of Hershey’s Chocolate Cake.
Make waffle bowls for an edible Reese’s peanut butter ice cream cup!

REESE’S PEANUT BUTTER CUP ICE CREAM FAQ

Do I need an ice cream maker?

No. This ice cream with Reese’s peanut butter cups is completely no-churn. However, you will need an electric mixer for whipping the cream and mixing the base together.

Can I use natural peanut butter?

Not recommended. Because it’s a bit grainy and oilier than no-stir varieties, it can affect the texture of the ice cream.

How long does no churn Reese’s peanut butter ice cream need to freeze?

At least 4 hours, but overnight is best for a scoopable texture.

Will it freeze too hard?

No, it stays scoopable thanks to the condensed milk. A few minutes on the counter for easier scooping doesn’t hurt, though!

Peanut butter ice cream can get heavy fast if it’s not balanced right.

The key here is whipping the cream properly and not overmixing once everything comes together. That keeps the texture light instead of dense.

And slightly softening the peanut butter before mixing it into the ice cream base makes a big difference. It blends smoothly instead of clumping, which gives you that consistent flavor in every bite.

DONNA’S PRO TIPS

Use cold cream for the best whipping results.
Soften the peanut butter slightly so it’s easier to mix in to the base.
Fold ingredients gently to keep the mixture light and airy.
Chop the candy into small, even pieces so there’s some in every bite.
Press plastic wrap directly onto the surface before freezing. This prevents ice crystals from forming.
Let no churn ice cream sit a few minutes before scooping. It can be quite firm right out of the freezer.
Add mix-ins evenly so every scoop has a little bit of everything.

TOOLS NEEDED

Large Mixing Bowl: For whipping the cream and mixing Reese’s peanut butter cups ice cream.
Electric Mixer: To get stiff peaks quickly.
Rubber Spatula: For gently folding ice cream with Reese’s peanut butter cups and candy pieces.
Loaf Pan or Freezer Container: For evenly freezing the base.
Plastic Wrap or Lid: To keep it fresh and prevent ice crystals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Strawberry Cheesecake Ice Cream (No Churn)

Twix Ice Cream (No Churn Recipe!)

Easy Raspberry Ice Cream (No Churn!)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

No-churn peanut butter ice cream loaded with Reese’s
Creamy base with peanut butter cups and candy pieces
Rich, sweet, and packed with texture
Easy to make with simple ingredients
Freeze at least 4 hours
Best with standard creamy peanut butter
Perfect for peanut butter lovers
Over-the-top in the best way

Reese’s Loaded Peanut Butter No-Churn Ice Cream

No churn Reese’s Peanut Butter Ice Cream has peanut butter cups, candy pieces, and sprinkles in every bite. Sweet, creamy, and crunchy!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15

Freeze Time 4

Total Time 4 15

Servings -8

Calories 917cal

Author Donna Elick

Ingredients

2 cups heavy whipping cream
1 14 ounce can sweetened condensed milk
1 cup creamy peanut butter, softened
1/2 cup sprinkles
1/2 cup mini peanut butter cups, chopped (about 3 ounces)
3/4 cup peanut butter candy pieces about 5 ounces

Instructions

WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
ADD BASE: Add 1 cup creamy peanut butter, softened and 1 14 ounce can sweetened condensed milk to the whipped cream. Beat on low speed for about 15 to 20 seconds until just combined.
ADD MIX-INS: Add 1/2 cup sprinkles, 1/2 cup mini peanut butter cups, chopped , and 3/4 cup peanut butter candy pieces. Use a rubber spatula to gently fold until evenly distributed.
TRANSFER: Spoon the mixture into an 8 x 4 inch loaf pan or freezer-safe container. Smooth the top with a spatula.
FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 4 hours for a soft texture, or overnight for a firm, scoopable consistency.
SERVE: Let sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Slightly warming the peanut butter makes it easier to mix and creates a smoother texture.

Nutrition

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Reese’s Peanut Butter Ice Cream appeared first on The Slow Roasted Italian.

Birthday Cake Ice Cream

Donna Elick — Sat, 30 May 2026 10:40:00 +0000

This Birthday Cake Ice Cream is creamy, fluffy, and packed with that classic cake batter flavor everyone loves. Sweet vanilla ice cream loaded with real cake pieces and colorful sprinkles in every bite. It’s rich, nostalgic, and tastes just like the kind you’d scoop at an ice cream shop… but made right at home with almost no effort. Just whip, mix, and freeze!

WHY YOU’LL LOVE ICE CREAM WITH BIRTHDAY CAKE

Tastes like classic cake batter ice cream from the shop
No ice cream maker needed
Loaded with real cake pieces and sprinkles
Creamy, fluffy texture that scoops beautifully
Perfect for birthdays… or just because

Birthday Cake Ice Cream

I’m a huge fan of cake batter ice cream. It’s always the one I go for at ice cream shops.

There’s just something about that sweet, vanilla cake flavor that gets me every time.

So this version? It hits that same note.

You get that soft, creamy base, the real cake pieces mixed in, and just enough sprinkles to make it feel like an actual treat… not just vanilla ice cream pretending to be something else.

And the fact that you can make ice cream with birthday cake and sprinkles at home, whenever the craving hits, without any special equipment? That’s a good situation to be in.

INGREDIENT NOTES

Heavy Whipping Cream: Needs to be cold for proper whipping and structure. Back of the fridge is best.
Sweetened Condensed Milk: The kind from a can! It sweetens the base and keeps the texture smooth and scoopable.
Dry Cake Mix: This is where that cake batter flavor comes from, so use a good quality mix. I usually grab vanilla or white cake mix, but a yellow cake mix will work too.
Vanilla Extract: Enhances the overall flavor and rounds everything out.
Vanilla Cupcakes: Soft cake works best so it blends into the ice cream base nicely. You can use store-bought or homemade cupcakes (without the frosting).
Sprinkles: Adds color, texture, and that classic birthday cake feel. Keep it simple with rainbow jimmies or grab a fancy blend!

VARIATIONS

Chocolate Chip Version: Add mini chocolate chips for extra texture.

Funfetti Style: Use funfetti cake mix (and cupcakes!) for even more color.

Cookie Dough Add-In: Fold small pieces of edible cookie dough into ice cream with the birthday cake.

Strawberry Cake Version: Use strawberry cake mix for a fruity twist.

Cupcake Swap: Replace vanilla cupcakes with chopped up Twinkies.

Extra Sprinkles: Add more on top or mix throughout the base for more crunch.

Lighter Version: Use whipped topping (Cool Whip) instead of whipping heavy cream for a softer texture.

SERVING SUGGESTIONS

Top birthday cake ice cream with whipped cream and a cherry for a classic finish.
Drizzle with hot fudge, Magic Shell, or caramel sauce for an extra indulgent treat.
Scoop into bowls or cones with extra sprinkles on top.
Add to a birthday dessert table with a homemade Costco sheet cake or dirt pudding cheesecake bars.
Pair with our Strawberry Shortcake Ice Cream for an indulgent dessert spread.

BIRTHDAY CAKE FLAVORED ICE CREAM FAQ

Is it safe to eat dry cake mix?

For best safety, use a heat-treated cake mix or bake it briefly before using. Simply spread the mix evenly onto a baking sheet and heat for 5-7 minutes at 350°F. To be sure, pile it into the center and check that it’s reached 160°F with a thermometer.

Do I need an ice cream maker?

Nope! This birthday cake ice cream recipe is completely no-churn.

Will the cake pieces freeze hard?

Not if they’re soft and fluffy to start. They’ll stay perfectly tender in the ice cream.

How long does this birthday cake ice cream need to freeze?

At least 6 hours, but overnight is best for a firm, scoopable texture.

No-churn ice cream is all about air and balance, and this birthday cake flavored ice cream fits the bill perfectly.

Whipping the cream properly gives you that light, scoopable texture, and folding it gently keeps it from collapsing.

The cake mix does more than add flavor… it thickens the base slightly, which helps everything feel more like real ice cream instead of frozen whipped cream.

And using soft cake pieces is key. Dry cake turns chewy once frozen, and that’s not what you want here.

DONNA’S PRO TIPS

Make sure your cream is very cold before whipping. Chill your bowls and beaters too!
Don’t overmix when folding. Slow and gentle keeps it light and airy.
Use soft, fresh cupcakes for the best texture.
Press plastic wrap directly on the surface before freezing to prevent ice crystals.
Let no churn ice cream sit for a few minutes before scooping for easier serving.
Taste the base before freezing and adjust the amount of vanilla extract if needed.
Add sprinkles last to keep their color from bleeding. It can help to toss them in a little bit of cake mix first.

TOOLS NEEDED

Large Mixing Bowl: For whipping the cream.
Electric Mixer: Helps achieve stiff peaks quickly.
Spatula: For folding everything together gently.
Loaf Pan or Freezer Container: For freezing the birthday cake icecream.
Plastic Wrap or Lid: To prevent ice crystals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Red White and Blue Ice Cream (No Churn Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Strawberry Shortcake Ice Cream (No-Churn Recipe)

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

No-churn birthday cake ice cream with real cake pieces
Tastes like cake batter ice cream from shops
Made with whipped cream and condensed milk
Dry cake mix gives signature flavor
Soft cupcakes keep texture tender
Freeze at least 6 hours
Easy, fun, and perfect for celebrations
No machine, no fuss, big payoff

Birthday Cake Ice Cream

Birthday Cake Ice Cream combines all of the flavors and textures you love about birthday cake (including the sprinkles)… no machine needed!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15

freezer time 6

Total Time 6 15

Servings

Calories 660cal

Author Donna Elick

Equipment

Ingredients

2 cups heavy whipping cream
1 14 ounce can sweetened condensed milk
1/2 cup dry vanilla or white cake mix
1 teaspoon pure vanilla extract
4 to 5 vanilla cupcakes, crumbled (about 2 cups)
1/4 cup sprinkles plus extra for topping

Instructions

WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer until stiff peaks form, about 3 to 4 minutes.
MAKE BASE: In a separate bowl, combine 1 14 ounce can sweetened condensed milk, 1/2 cup dry vanilla or white cake mix, and 1 teaspoon pure vanilla extract. Stir until smooth and fully combined.
FOLD MIXTURE: Gently fold the whipped cream into the condensed milk mixture in batches until fully combined. Do not overmix, the mixture should stay light and fluffy.
ADD MIX-INS: Fold in 4 to 5 vanilla cupcakes, crumbled and 1/4 cup sprinkles until evenly distributed.
TRANSFER: Spoon the mixture into a loaf pan or freezer-safe container and smooth the top.
TOP: Sprinkle additional sprinkles over the top.
FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until fully frozen.
SERVE: Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use cold heavy cream for the best volume and structure when whipping.

Nutrition

Originally published July 2024, updated and republished May 2026

The post Birthday Cake Ice Cream appeared first on The Slow Roasted Italian.

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Donna Elick — Sat, 16 May 2026 10:00:00 +0000

This no-churn Strawberry Shortcake Ice Cream is creamy, dreamy, and packed with texture in every bite. You’ve got rich vanilla-sweet ice cream, soft chunks of pound cake, crunchy Golden Oreo bits, and fresh strawberries swirled with syrup. No ice cream machine needed! It’s cold, luscious, and just the right mix of smooth and crumbly… like summer dessert decided to show off a little.

WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM

No ice cream maker… no problem
Creamy base with real strawberry shortcake vibes
Layers of soft, crunchy, and fruity in every scoop
Comes together in minutes, then the freezer does the work
Feels special without being complicated

Strawberry Shortcake Ice Cream

This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.

You stir, fold, swirl, and walk away. That’s it.

The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.

Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.

Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.

INGREDIENT NOTES

Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
Fresh Strawberries: Chop them small so you get juicy bits in every bite.
Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.

VARIATIONS

Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.

Berry Mix: Replace some of the strawberries with raspberries or blueberries.

Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.

Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.

Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.

Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.

Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.

SERVING SUGGESTIONS

Top with freshly whipped cream and extra fresh strawberries.
Add a drizzle of strawberry syrup or chocolate sauce.
Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.

STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ

Do I need to whip the cream first?

Nope. This version keeps it simple… just mix and freeze.

Will the cake get hard in the freezer?

Not if you use soft pound cake. It stays tender and almost creamy.

Can I use frozen strawberries?

You can, but thaw and drain them first so you don’t add excess water. And use frozen whole strawberries, not the kind in sugar.

How long does strawberry shortcake ice cream need to freeze?

No churn ice cream needs at least 4 hours, but overnight gives you the best texture.

I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.

You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.

And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.

This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.

DONNA’S PRO TIPS

Taste your strawberries. If they’re bland, add a touch more syrup.
Cut the pound cake into small, even cubes so it distributes nicely.
Don’t over-stir after adding the syrup. Keep those ribbons intact!
Press plastic wrap directly on the surface before freezing to avoid ice crystals.
Use a metal loaf pan for faster freezing.
Store toward the back of the freezer where the temperature is most consistent.
Before scooping, let the ice cream sit at room temp for a few minutes to soften.

TOOLS NEEDED

Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
Spatula or Spoon: For folding everything together gently.
Measuring Cups: Helpful for keeping the ratios right.
Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
Freezer Space: Make sure you’ve got a flat spot ready!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy No Churn Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

No-churn strawberry shortcake ice cream with cake, cookies, and berries
Creamy base made from heavy cream and condensed milk
Pound cake stays soft if it starts soft
Golden Oreos add crunch and sweetness
Strawberry syrup creates ribbons of flavor
Minimal prep, freezer does the rest
Best after at least 4 hours (overnight is even better)
Easy, layered dessert that feels a little special without extra work

Strawberry Shortcake Ice Cream (No-Churn Recipe)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!

Course Dessert

Cuisine American

Method Freezer

Prep Time 8

Freeze Time 4

Total Time 4 8

Servings – 8

Calories 631cal

Author Donna Elick

Equipment

loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!

Ingredients

2 cups heavy cream
14 ounces sweetened condensed milk
6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
5 Golden Oreo cookies, crumbled
1 cup fresh strawberries, chopped (about 6 ounces)
2 tablespoons strawberry syrup

Instructions

MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
SERVE: Scoop and serve straight from the freezer.

Notes

Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.

Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.

Nutrition

First published May 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it allows us to keep creating new recipes.

The post Strawberry Shortcake Ice Cream (No-Churn Recipe) appeared first on The Slow Roasted Italian.

Nice Cream (One-Ingredient) + Video

Donna Elick — Sat, 09 May 2026 10:00:00 +0000

This banana Nice Cream is smooth, creamy, and shockingly rich for something made with just one ingredient. It starts thick and spoonable, then turns into a silky, soft-serve texture that melts just like real ice cream. Sweet, naturally indulgent, and just cold enough to hit that ice cream craving without feeling heavy. It’s simple… but it doesn’t taste like it. And once you nail how to make nice cream, it’ll be your go-to summer treat.

WHY YOU’LL LOVE BANANA ICE CREAM WITH FROZEN BANANAS

Just one ingredient… that’s it
Naturally sweet and creamy
Ready in minutes if bananas are frozen
Easy base for tons of flavor variations
Feels like dessert, but couldn’t be simpler

Nice Cream

Back in 2013, when Sassy was 3, we went on a full banana ice cream streak. It started with this. Just bananas. That’s it.

I remember the first time it came together… you’re blending and thinking, “there’s no way this is going to work,” and then suddenly it flips.

Smooth. Creamy. Looks like soft serve. And you just stand there for a second like… okay, wait a minute.

From there, we made every version you can think of. Chocolate, peanut butter, all of it.

But this one ingredient ice cream? This is the one that started the whole thing.

HOW TO MAKE NICE CREAM RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Bananas: The riper, the better. Lots of brown spots means more natural sweetness. Slice and freeze in a single layer to keep them from clumping and make blending easier.
Optional Toppings and Mix-Ins: This is where you can have fun. Keep it simple or load it up!

VARIATIONS

Chocolate Nice Cream: Add cocoa powder or chocolate syrup.

Peanut Butter Swirl: Blend in or swirl through after.

Cinnamon Banana: Include a pinch of cinnamon for warmth.

Berry Burst: Add a handful of frozen strawberries or raspberries.

Chocolate Chip: Stir in chocolate chips after blending.

Nutty Version: Add peanuts, walnuts, or pecans after blending and pulse until combined.

Flavor Extracts: Include ½ teaspoon of pure extract for a flavor twist. Vanilla, maple, or rum are great options.

SERVING SUGGESTIONS

Enjoy immediately for soft-serve texture.
Drizzle with hot fudge or caramel sauce for a classic dessert.
Top with sprinkles, chopped candy, or cookie dough bites.
Pair with peanut butter cookies or use them to make an ice cream cookie sandwich.
Add this one ingredient ice cream to a dessert board with fruit and toppings.
Scoop into cones for a true ice cream feel.

NICE CREAM RECIPE FAQ

How ripe should the bananas be?

Very ripe with brown spots all over for the best flavor.

Do I need a high-powered blender?

It helps, but a food processor usually works best for this nice cream recipe.

Why does it look crumbly at first?

That’s totally normal. Keep blending… it will turn smooth and creamy.

Can I make this ahead of time?

Yes, but it will freeze solid. Let banana nice cream sit out to soften before scooping. You can also freeze the banana slices ahead and store them in the freezer so they’re ready to go whenever you want to make a batch!

The first time you make banana ice cream with frozen bananas, it feels a little questionable.

It goes from frozen chunks… to crumbly… to something that almost looks like it’s not going to come together. And then suddenly it does.

That’s the moment people stop too soon, and that’s why it doesn’t turn out right. You have to let it run.

Once it hits that smooth stage, you’ll see it. It loosens, turns glossy, and suddenly looks like actual ice cream. That’s when you stop.

After making this nice cream recipe as many times as we did back then, you start to recognize that shift without even thinking about it.

DONNA’S PRO TIPS

Freeze banana slices in a single layer for easier blending. Large clumps take too long to break down.
Use very ripe bananas for the best sweetness. The peel should be covered in spots.
Scrape down the sides as needed to keep the texture consistent.
Be patient! It takes a minute to turn creamy
Serve immediately for the creamiest, soft-serve texture.
Freeze briefly if you want a scoopable consistency. An hour or two should do it.
Let it sit out before serving if frozen solid. It’s easier to scoop (and eat) that way.

TOOLS NEEDED

Food Processor or High-Powered Blender: This is key for getting that smooth texture.
Spatula: For scraping down the sides as the nice cream blends.
Freezer-Safe Container: If you want to firm it up later.
Baking Sheet: For freezing banana slices evenly.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

2-Ingredient Strawberry Banana Ice Cream Recipe + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

3 Ingredient Chocolate Peanut Butter Ice Cream

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

One-ingredient banana ice cream alternative
Starts crumbly, turns smooth and creamy
Use very ripe bananas for best flavor
Blend until it looks like soft serve
Serve immediately or freeze for firmer texture
Easy to customize with toppings
Great simple dessert option
This is the one that started it all

Nice Cream (One-Ingredient)

Make Nice Cream with frozen bananas… and that's it! Soft serve texture like real ice cream, plus plenty of topping and flavor options.

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5

Total Time 5

Servings

Calories 158cal

Author Donna Elick

Ingredients

6 ripe bananas, peeled, sliced, and frozen ( about 6 cups)

Optional Toppings

Sprinkles
Chopped nuts
Caramel sauce
Peanut butter
Chocolate syrup
Chocolate chips
Ground cinnamon

Instructions

BLEND BANANAS: Add 6 ripe bananas, peeled, sliced, and frozen ( to a food processor or high-powered blender. Blend on high, stopping to scrape down the sides as needed.
PROCESS UNTIL CREAMY: Continue blending for 2 to 3 minutes. The bananas will go from crumbly to smooth and creamy. Stop when the mixture looks like soft-serve ice cream.
SERVE OR FREEZE: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours for a firmer scoopable texture.
SERVE LATER: If frozen longer, let the nice cream sit at room temperature for about 10 minutes before scooping.
ADD TOPPINGS: Serve with your favorite toppings.

Video

Notes

Make-Ahead: Freeze sliced bananas up to 1 month in advance so they are ready to blend anytime.

Storage: Store prepared nice cream in a freezer-safe container for up to 1 week.

Reheating: Not applicable. Let sit at room temperature to soften before serving.

Freezing Tip: Freeze banana slices in a single layer on a baking sheet before transferring to a bag. This prevents clumping and makes blending easier.

Ingredient Tip: The riper the bananas, the sweeter and more flavorful your nice cream will be.

Nutrition

Originally published May 2021, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Nice Cream (One-Ingredient) + Video appeared first on The Slow Roasted Italian.

Smores Ice Cream (No Churn Recipe!)

Donna Elick — Sat, 30 Aug 2025 10:00:00 +0000

This chocolate-streaked Smores Ice Cream is the dreamy summer dessert you didn’t know you needed. It’s creamy, fluffy, marshmallow-y goodness folded together with crushed grahams and melty chocolate chunks. Everything you love about s’mores, frozen into an irresistible, scoopable treat! No campfire needed… just a mixer and a metal pan to achieve frozen heaven!!

Smores Ice Cream

I mean… come on. Can you ever really have too many no-churn ice cream recipes? Not in this house.

This Smores Ice Cream is what happens when my obsession with no-churn meets my lifelong love for s’mores… and let’s just say, it’s a match made in frozen dessert heaven.

You get everything you crave in a classic s’more: fluffy marshmallow, crunchy grahams, and melty chocolate.

But make it creamy, dreamy, and scoopable straight from your freezer. No campfire. No smoke. No sticky fingers (unless you’re into that).

This one is pure summer nostalgia. She’s creamy, she’s crunchy, she’s gooey in all the right ways. And that marshmallow fluff? It’s the secret weapon that keeps her soft, scoopable, and ready to slay.

I’ve made this smore ice cream recipe on hot summer nights, after pool days, during family movie marathons, and even once for a midweek “I need something fabulous” moment.

It never lasts more than a couple days in our freezer. And yes, I highly recommend making a double batch. Trust me.

INGREDIENT NOTES

Heavy Cream & Vanilla: All you need to make homemade whipped cream! Whip very cold cream to stiff peaks in a chilled bowl (chill the beaters too!) to start.

Don’t try to sub in milk or half-and-half…it won’t work.
Sweetened Condensed Milk: The other half of our no-churn duo, this sweetens and stabilizes the frozen treat. Use either regular or fat-free.
Marshmallow Fluff & Bits: Fluff keeps the ice cream extra soft and scoopable while lending that signature gooey vibe.

Marshmallow bits are tiny, dehydrated marshmallows (like what comes in hot cocoa packets), typically found in the baking aisle.
Graham Crackers: Crush these by hand as finely or as coarsely as you like! Bigger bits will give you more crunch.
Chocolate Chips: Any kind will work here. Milk, semi-sweet, dark… even chunks or a chopped-up bar of chocolate. Just keep it under 1 cup total.

VARIATIONS

Peanut Butter S’mores Ice Cream: Swirl in ½ cup creamy peanut butter (melt slightly for easier mixing) before freezing. The salty-sweet combo is next-level craveable.

Dark Chocolate Dream: Use dark chocolate chips or chunks and a sprinkle of cocoa powder in the whipped cream for a richer, more indulgent flavor.

Rocky Road S’mores Ice Cream: Fold in ½ cup chopped almonds or walnuts and an extra handful of mini marshmallows for a crunchy, chewy upgrade.

Campfire Crunch: Add ½ cup crushed toffee bits or pretzels to bring that smoky, salty balance to the sweet swirl.

Mint Chocolate S’mores: Add ½ teaspoon peppermint extract to the base and swap the chocolate chips with mint chips for a cool, fresh twist.

Cookie S’mores Ice Cream: Replace the graham crackers with crushed chocolate chip cookies or Oreos. It’s chaos in a cone, and we’re here for it.

ICE CREAM SMORE FAQ

Can I use regular marshmallows instead?

Regular marshmallows tend to become rock hard when frozen, so I wouldn’t recommend it.

If you absolutely must, chop up mini marshmallows into tiny bits. They’ll soften a lot faster and should be easier to chew.

Why isn’t the chocolate melted?

The goal was to make ice cream with smores flavor and not necessarily an exact replica of the classic dessert.

Since there’s plenty of gooey, creamy texture in the marshmallow ice cream, chocolate chips add some needed texture and crunch.

However, you’re welcome to swap those with a chocolate syrup swirl to achieve an ultra-silky scoop!

How long does it take no-churn ice cream to freeze?

Most recipes are ready in 4-6 hours, but it entirely depends on your freezer and the number of mix-ins. To be safe, I usually make mine the night before or early in the morning so my after-dinner treat is guaranteed to be ready!

I’ve been making no-churn ice cream since before it was trendy, and this Smore Ice Cream is one of my proudest sweet tooth creations.

With 18 no-churn flavors already on our site (and more coming!), I’ve tested every trick in the book to get the creamiest, most scoopable ice cream without an ice cream maker.
What makes this version work so well? It’s all about structure and balance.

The heavy cream whipped to stiff peaks creates the airy base, while the sweetened condensed milk binds everything together and adds that velvety texture.
But the real magic? Marshmallow fluff. It keeps the ice cream from freezing rock-solid and mimics the gooey melt you get in a perfectly toasted s’more.

Combined with crushed graham crackers and chocolate chips, you get every texture in one bite… creamy, crunchy, melty, and chewy.
And listen, I’m also a s’mores girl through and through. We have over 16 s’mores-inspired treats on the site, and that obsession isn’t going anywhere.

This ice cream smore recipe is the glorious collision of two dessert addictions, and trust me, you’re gonna want to stock the freezer.

DONNA’S PRO TIPS

Chill the loaf pan first to speed up the freezing process.
Whisk on low when adding mix-ins so you don’t knock the air out of the cream.
Use a warm spoon or knife when serving for a clean presentation.
Want toasted marshmallow vibes? Hit the top of your scoop with a kitchen torch before serving!
Keep no churn ice cream covered in the coldest part of the freezer for up to 2 weeks.
Make a sundae station. Scoop into bowls and top with hot fudge, crushed graham crackers, and toasted marshmallows for a party-style ice cream bar.

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Twix Ice Cream (No Churn Recipe!)

No Churn Kit Kat Ice Cream

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Smores Ice Cream (No Churn Recipe!)

Ridiculously creamy Smores Ice Cream is like a summer memory that melts in your mouth. Enjoy toasty, gooey campfire magic in every spoonful!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15

freezer time 6

Total Time 6 15

Servings -8

Calories 723cal

Author Donna Elick

Ingredients

2 cups heavy cream
1 teaspoon vanilla extract
1 14 ounce can sweetened condensed milk
1 cup marshmallow fluff
1/2 cup mini marshmallow bits
3/4 cup crushed graham crackers
3/4 cup chocolate chips milk, semi-sweet, or dark

Instructions

Prepare the Loaf Pan: Place a 9×5-inch metal loaf pan in the freezer. You don’t have to, but I recommend it, it helps the ice cream set faster.
Whip the Cream: Add 2 cups heavy cream and 1 teaspoon vanilla extract to a large mixing bowl. Use a hand mixer to beat the cream on low speed, gradually increasing to high. Beat until stiff peaks form, about 3 to 4 minutes.
Fold in the Remaining Ingredients: Add 1 14 ounce can sweetened condensed milk, 1 cup marshmallow fluff, 3/4 cup crushed graham crackers, 1/2 cup mini marshmallow bits, and 3/4 cup chocolate chips to the whipped cream. Whisk gently on low speed just until combined and smooth.
Transfer and Cover: Remove the loaf pan from the freezer and pour in the ice cream mixture. Smooth the top with a spatula and cover tightly with plastic wrap.
Freeze Until Firm: Freeze for at least 6 hours, or until the ice cream is solid and scoopable.
Serve and Enjoy: Scoop into bowls or cones and serve immediately. Optional: garnish with more graham cracker crumbs or a drizzle of chocolate syrup.

Notes

Storage: Keep your loaf pan covered in the coldest part of the freezer to maintain a soft yet scoopable texture.

Freezing Note: The marshmallow fluff keeps the texture light and creamy, so you won’t need to let it sit out before scooping.

Technique Tip: Whisk on low when combining mix-ins to preserve the air in the whipped cream. That airy base is what gives no-churn ice cream its signature softness.

Nutrition

Originally published August 2025

The post Smores Ice Cream (No Churn Recipe!) appeared first on The Slow Roasted Italian.

Strawberry Cheesecake Ice Cream (No Churn)

Donna Elick — Sat, 23 Aug 2025 10:00:00 +0000

Say hello to the creamiest no-churn Strawberry Cheesecake Ice Cream, packed with tangy swirls of fresh strawberry sauce and crunchy graham cracker bits. And it comes together in no time at all… until you’re counting down the minutes until it’s ready to dig in, that is. This recipe is the ultimate frozen twist on a classic dessert, combining luscious ice cream with strawberry cheesecake flavor, all without an ice cream machine. Enjoy summery goodness in every scoop!!

Strawberry Cheesecake Ice Cream

This recipe was born from my obsession with all things cheesecake… and all things easy.

I’ve made more batches of no-churn ice cream than I can count (honestly, we probably need to start an ice cream freezer support group), and this one is hands down a favorite in my house.

The secret? Letting the cream cheese sit at room temp so it whips into the silkiest base ever. Oh, and don’t even think about skipping the graham crackers. They give it that classic cheesecake vibe without extra work.

I also learned that a chilled loaf pan keeps the first scoop from melting too fast.

You know I’m all about that rich, creamy texture… and this strawberry cheesecake ice cream recipe totally delivers.

It’s the kind of dreamy dessert that tastes like it took forever… but nope. Just 20 minutes of prep and you’ve got a freezer full of happy.

INGREDIENT NOTES

Fresh Strawberries: Wash, hull, and pat dry before chopping. No need to be precise, as these are going in a blender anyway! When they’re not in season, thaw and drain frozen strawberries instead.
Lemon: Use both the zest and the juice for brightness. If needed, replace the lemon zest with orange or lime zest.
Cream Cheese: Full-fat, block cream cheese is ultra-rich and creamy, and that translates directly into the ice cream. Soften it on the counter for at least 20 minutes before getting started.
Sweetened Condensed Milk: The secret to any good no-churn ice cream. Scrape out every last drop from the can.
Heavy Cream: This whips up so much better if it’s very cold, so leave it in the fridge until you’re ready. Chill the bowl and beaters too… it makes a big difference!
Kosher Salt: Enhances the sweetness of the strawberry cream cheese ice cream, so don’t skip it!
Graham Crackers: For a sweet crunch that mimics cheesecake crust. Swap with crushed vanilla wafers, shortbread cookies, or digestive biscuits if needed.

VARIATIONS

Simple Strawberry Swirl: Leave out the graham crackers for a lighter, just fruit dessert.

Berry Medley: Use a mix of raspberries, blueberries, and strawberries for a mixed berry cheesecake flavor.

Chocolate Chunk: Add chopped white chocolate or chocolate chips for added richness.

Nutty Crunch: Swap chopped toasted pecans or almonds in place of the graham crackers.

Cheesecake-Loaded Bites: Chop a slice of cheesecake into small cubes and fold them into the ice cream base.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE FAQ

Can I use bottled strawberry sauce instead?

Sure! The texture will be a bit thicker, which may work out in your favor… we’re talking literal ribbons of berry goodness.

I’ve got an incredible homemade version that delivers tiny chunks of berries as well, so it’s a double texture win!!

How do I get the best creamy texture?

Use full-fat ingredients and be patient while whipping the heavy cream. It needs to reach the stiff-peak stage before you combine it with the cream cheese base.

Also, avoid overmixing when swirling in the strawberries and graham crackers. This could cause the whipped cream to lose its fluffiness.

Why is my strawberry cheesecake ice cream crumbly?

Aside from messing up the base, the biggest culprit for texture issues is how you freeze it!

Press a layer of parchment or plastic wrap directly onto the surface of the ice cream, then wrap the whole pan tightly in plastic wrap. This keeps air out and prevents ice crystals or freezer burn.

Keep no-churn ice cream well sealed in the freezer for up to 2 weeks and let it warm on the counter for a few minutes before scooping. As it softens, it’ll get nice and creamy again!

As the creator of The Slow Roasted Italian, I’ve spent over a decade turning indulgent desserts into approachable, everyday recipes. This no-churn Strawberry Cheesecake Ice Cream is one of those gems born from years of testing texture, sweetness balance, and freezer-friendliness.

One thing I’ve learned? Room-temperature cream cheese makes all the difference. It whips smoother and blends seamlessly into the base, giving you that rich, velvety bite with no lumps.

Freezing the loaf pan before filling helps the mixture start to set right away. A little trick I swear by for scoopable texture that lasts for days.

And let’s talk about those crushed graham crackers. They’re not just a topping… They’re that crunchy cheesecake magic that brings the whole flavor home. We love crunch in our ice cream!!! Am I right???

I test these recipes the same way I cook for my family: real ingredients, smart shortcuts, and no unnecessary fuss. These little upgrades make it feel like a fancy bakery treat… made right in your kitchen.

DONNA’S PRO TIPS

Use room-temp cream cheese. This ensures a smooth, lump-free base. Cold cream cheese can cause clumping.
Whip cream to stiff peaks. It gives your ice cream structure and that scoopable texture.
Don’t over-swirl. Gently swirl the strawberry mixture into the base so you still get gorgeous ribbons of flavor and color.
Chill the loaf pan first. Popping the loaf pan in the freezer for 15 minutes before adding the ice cream mixture helps it freeze faster and more evenly.
For neater slices: Dip your ice cream scoop or knife in warm water to slice cleanly through the frozen layers.

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

No Churn Kit Kat Ice Cream

Easy Raspberry Ice Cream (No Churn!)

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Strawberry Cheesecake Ice Cream (No Churn)

Strawberry Cheesecake Ice Cream is rich, creamy, tangy, and sweet… everything you could want in a frozen treat. And it’s no churn to boot!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20

freezer time 6

Total Time 6 20

Servings -8

Calories 559cal

Author Donna Elick

Ingredients

1 1/2 cups fresh strawberries roughly chopped
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 (8-ounce) cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups heavy cream very cold
3 full graham cracker sheets crushed

Instructions

Prepare the Strawberry Mixture: In a food processor or blender, combine 1 1/2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon lemon zest. Blend until smooth. Set aside.
Make the Ice Cream Base: In a large mixing bowl, beat 1 (8-ounce) cream cheese, softened until smooth. Add 1 (14-ounce) can sweetened condensed milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Mix until fully combined.
Whip the Cream: Pour in cold 2 cups heavy cream. Beat with an electric mixer until stiff peaks form.
Layer the Ice Cream: Spoon half of the mixture into a 9×5-inch loaf pan. Swirl in half the strawberry mixture and sprinkle with half the crushed graham crackers. Repeat with remaining ingredients. Gently swirl the top layer of strawberry mixture into the ice cream.
Freeze: Cover and freeze for at least 6 hours or until firm.

Notes

Storage: Store in an airtight container in the freezer for up to 2 weeks. For best texture, press parchment or plastic wrap directly onto the surface before sealing.

Freezing Tips: Let sit at room temperature for a few minutes before scooping. This helps achieve that perfect creamy texture.

Nutrition

Originally published August 2025

The post Strawberry Cheesecake Ice Cream (No Churn) appeared first on The Slow Roasted Italian.

Twix Ice Cream (No Churn Recipe!)

Donna Elick — Sat, 16 Aug 2025 10:00:00 +0000

Twix Ice Cream is a full-on candy bar fantasy in a scoop. Imagine rich, velvety vanilla ice cream swirled with golden caramel and ribbons of chocolate, then packed to the brim with buttery, cookie-crunchy pieces of Twix. It’s decadent. It’s dreamy. It’s dangerously easy. No churn, no effort, and no reason not to make it right now. One bite and you’ll be ruined for store-bought ice cream forever!

Twix Ice Cream

We loooove ice cream in our house. Like… can’t-pass-a-scoop-shop-without-stopping kind of love.

We try all the things… every flavor, every topping, every swirl. So you can imagine the energy when I started testing candy bar combos at home. {wink}

This Twix ice cream? Total winner. It’s rich, creamy, and loaded with crunchy caramel cookie magic.

I mean… Twix is one of my favorite candy bars of all time, so turning it into a frozen dessert just had to happen.

Swirls of caramel and chocolate? Check. Little Twix chunks in every bite? You bet. No-churn, no-fuss, no regrets.

It’s the kind of recipe that makes people pause mid-bite and go, “Wait… you made this???”

And yes!!! I absolutely ate it straight from the pan with a spoon. For testing purposes, of course. {haha}

INGREDIENT NOTES

Heavy Cream: It needs to be full-fat (not light) and as cold as possible to get the best structure. It whips faster if your bowl and beaters are cold too.
Sweetened Condensed Milk: Makes this Twix ice cream extra creamy and sweet… no sugar needed! Be sure to scrape out every last drop from the can.
Twix Bars: Fun size candy bars are easier to chop. You’ll need about a dozen. And bonus? It’s a great way to use up any Halloween candy lurking about.
Caramel & Chocolate Sauce: If I’ve got jars of homemade caramel and chocolate sauce in the fridge, I’ll use those.

Otherwise, store-bought is just fine! Thicker sauces create better swirls and ribbons.

VARIATIONS

Twix Lovers’ Edition: Add ½ cup crushed shortbread cookies for extra “cookie crunch.”

Double Chocolate Version: Stir ¼ cup mini chocolate chips into the base before freezing.

Salted Caramel Twist: Use salted caramel sauce for a sweet-salty finish.

Candy Bar Blend: Mix chopped Snickers or Milky Way into the ice cream with the Twix.

Peanut Butter Twix Style: Swirl in 2 tablespoons of creamy peanut butter for a nutty twist.

TWIX BAR ICE CREAM FAQ

Can I mix the sauces directly into the base?

You can, but you’ll miss out on the swirls and ribbons throughout the vanilla ice cream.

Mixing the sauces completely into the base will make the entire ice cream taste like chocolate and caramel (and change the color from white to brown!). Which, hey, you might like that too!

Do the candy bars get hard in the freezer?

They do, which is why it’s best to chop them up really small (no more than ½ inch pieces) before mixing them into the condensed milk base. That way, you can enjoy your Twix ice cream without breaking a tooth!

Can I use other candy bars?

Go for it! You can make no churn ice cream with Twix, Snickers, Milky Way, KitKats… you name it!

I would avoid anything with loads of caramel or a freeform shape (think Payday) since it’ll be hard to chop and the caramel will get really hard once frozen.

Do I need to soften no churn ice cream before scooping?

It’s usually soft enough to scoop right out of the freezer, but you can let it warm on the counter for about 5 minutes first if needed.

Run your ice cream scoop under warm water (and dry it off) to make scooping even easier!

After testing more candy-loaded ice cream combinations than I can count during my 2020 no-churn era, I learned that layering textures is everything.

Folding in chopped candy keeps the base smooth, while swirling sauce on top gives you those rich ribbons in every scoop.

Chopping the Twix into small enough pieces ensures you still get crunch without making scooping a workout. And trust me… no one’s mad about extra caramel on top!

DONNA’S PRO TIPS

Chill your loaf pan before filling for faster freezing.
Use a chilled metal bowl to make whipping the cream easier. Chill the beaters too!
Swirl, don’t stir the sauces to keep those pretty streaks.
Chop the Twix into small pieces no bigger than ½ inch, for scoopable texture.
Keep tightly covered to prevent freezer burn and enjoy within 2 weeks.
Serve with a drizzle of extra sauce and a crumbled Twix bar on top for the full effect.

TOOLS NEEDED

9 x 5-inch loaf pan
Handheld mixer or stand mixer
Large mixing bowl
Measuring cups and spoons
Butter knife

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Strawberry Shortcake Ice Cream (No-Churn Recipe)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Nutter Butter Peanut Butter Ice Cream (No Churn!)

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Twix Ice Cream (No Churn Recipe!)

This homemade Twix Ice Cream is chocolatey, caramely, and creamy with a crunch. It’s the indulgent, no churn frozen dessert of your dreams!

Course Dessert

Cuisine American

Method Freezer

Prep Time 10

freezer time 6

Total Time 6 10

Servings

Calories 838cal

Author Donna Elick

Ingredients

1 1/2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
1 1/4 cups chopped Twix bars about 11–12 fun-size bars
2 tablespoons caramel sauce
2 tablespoons chocolate sauce

Instructions

Whip the Cream: In a large mixing bowl, use a handheld mixer (or stand mixer) to beat 1 1/2 cups heavy cream on high speed until thick peaks form.
Add the Sweetened Condensed Milk: Pour in 1 (14-ounce) can sweetened condensed milk and beat again until medium to stiff peaks form.
Fold in the Twix: Gently fold in the 1 1/4 cups chopped Twix bars until evenly distributed.
Layer and Swirl: Pour the mixture into a 9 x 5-inch loaf pan. Drizzle 2 tablespoons caramel sauce and 2 tablespoons chocolate sauce over the top. Use a butter knife to gently swirl the sauces into the ice cream.
Freeze: Place in the freezer and freeze for at least 6 hours, or until firm.
Serve: Scoop and enjoy straight from the freezer or let it sit for 5 minutes to soften slightly.

Notes

Make-Ahead Tips: This dessert can be made several days in advance. Cover tightly with plastic wrap or store in an airtight freezer-safe container to keep it fresh.

Storage: Store in the freezer for up to 2 weeks for best texture and flavor.
Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen.

Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen.

Sauce Swirl Tip: Drizzling the sauces on top and swirling them with a butter knife gives you gorgeous ribbons of flavor. Mixing them in completely will make the entire ice cream taste like chocolate and caramel. Which, hey, you might love too.

Scooping Tip: This no-churn ice cream is slightly softer than traditional churned ice cream, so it may be scoopable straight from the freezer. If not, let it sit for 5 minutes to soften.

Nutrition

Originally published August 2025

The post Twix Ice Cream (No Churn Recipe!) appeared first on The Slow Roasted Italian.

No Churn Kit Kat Ice Cream

Donna Elick — Sat, 09 Aug 2025 10:00:00 +0000

If you’re a chocolate lover, this Kit Kat Ice Cream is for you! Irresistibly decadent with the perfect balance of creamy and crunchy textures… what more could you want from a frozen dessert?? Make sweet, creamy ice cream with Kit Kat pieces scattered throughout, no ice cream machine needed. Only 10 minutes of prep, and you can whip this frozen dessert up anytime a craving strikes. It’ll be ready to eat later that night!

Kit Kat Ice Cream

No-churn ice cream is basically my dessert superpower. When I want something cold, creamy, and ridiculously easy… this is what I make.

And when KitKats are involved? Forget it… I’m all in.

When my sweet tooth is extra strong, I’ll add a drizzle of hot fudge or caramel sauce before serving. Munchkin still loves whipped cream and sprinkles on hers!

This Kit Kat ice cream recipe comes together in minutes, and every single bite is packed with rich chocolate flavor and that signature crunch.

Honestly? If you’re a chocolate lover, this one might ruin all other ice cream for you!!

If you love candies in ice cream like this one, you’ll also adore my no-churn Twix ice cream!

INGREDIENT NOTES

Heavy Cream: Whip this straight from the refrigerator… the colder the better. In fact, chilling the mixing bowl and beaters first helps even more!
Sweetened Condensed Milk: The secret to any successful no churn ice cream. It keeps everything thick and creamy, and it sweetens the dessert without the need for sugar.
Vanilla Extract: Balances the sweetness and adds a classic sweet treat flavor. Pure vanilla extract is best.
Cocoa Powder: For a little extra chocolate flavor, though you can certainly leave it out for more contrast. Sift well before mixing it into the base to avoid clumps.
KitKat Bars: There are enough candy bar pieces in this homemade Kit Kat ice cream to ensure crunch in every bite! For less texture, simply reduce the total amount of chopped candy to 1 cup.

VARIATIONS

Double Chocolate Delight: Mix ½ cup mini chocolate chips into the base before freezing.
Peanut Butter Kit Kat Ice Cream: Swirl in ¼ cup of creamy peanut butter.
Malt Madness: Replace the cocoa with malt drink powder.
Cookies and Cream Twist: Add ½ cup crushed Oreo cookies for extra crunch.
Mint Chocolate Kit Kat Ice Cream: Swap in mint KitKats and add ¼ teaspoon peppermint extract for a cool variation.

KIT KAT ICE CREAM RECIPE FAQ

How long does it take no churn ice cream to freeze?

At the bare minimum, 4-6 hours, but it might still have a soft-serve consistency. And it can take even longer depending on the flavor or mix-ins.

I typically get mine prepped the night before to be sure it’s completely frozen and ready to eat the next day.

Can I add more KitKats?

I wouldn’t recommend it. 1 ½ cups of chopped candy bars give you plenty of crunch. Any more, and you’ll mess up the balance of ice cream and Kit Kat!

That said, you can add less candy if you just want a few fun surprises throughout.

What’s the best way to store homemade ice cream?

Once frozen, transfer no churn ice cream to a container with a lid so it stays nice and creamy.

Store homemade Kit Kat ice cream in the coldest part of the freezer (not the door!) for up to 2 months.

After testing dozens of ice cream recipes over the years, I’ve nailed down the method: whip the cream just enough to hold medium peaks, then gently fold in your mix-ins so you don’t deflate the volume.

Using cold heavy cream right from the fridge is key because it whips faster and holds shape better.

Sweetened condensed milk brings that creamy texture without needing an ice cream machine, and a touch of cocoa balances the sweetness.

And in the case of this KitKat ice cream, the candy pieces stay crisp and chocolaty, even after freezing. That’s the magic!

DONNA’S PRO TIPS

Chill the loaf pan in the freezer while preparing the ice cream to help it set faster.
Make scooping easier by dipping your ice cream scoop or spoon in warm water first.
Use a knife to slice up the whole loaf for parties.
To reduce sweetness, use dark chocolate KitKats and unsweetened cocoa powder.
Crumble KitKats on top just before serving for added texture and flair.
This is a great make-ahead dessert for birthdays, parties, or a freezer stash of chocolate therapy.

TOOLS NEEDED

Knife and cutting board
Large mixing bowl
Handheld mixer or stand mixer – Use the whisk attachment when whipping the cream.
9 x 5-inch loaf pan

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy No Churn Ice Cream Recipes

Nutter Butter Peanut Butter Ice Cream (No Churn!)

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

No Churn Kit Kat Ice Cream

Kit Kat Ice Cream is creamy, crunchy, chocolaty goodness all in one easy to make frozen treat. The hardest part is waiting for it to freeze!

Course Dessert

Cuisine American

Method Mixed

Prep Time 10

freezer time 6

Total Time 6 10

Servings

Calories 1037cal

Author Donna Elick

Ingredients

1 1/4 cups heavy cream
14 ounce can sweetened condensed milk
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
1 1/2 cups KitKat bars chopped (about 12 fun size bars)
Extra KitKat bars for garnish

Instructions

Chop the KitKats: Use a sharp knife to chop 1 1/2 cups KitKat bars into 1/2- to 1-inch pieces. Set aside.
Whip the Cream: In a large mixing bowl, use a handheld mixer to beat the 1 1/4 cups heavy cream until firm peaks form, about 3 to 4 minutes.
Combine Ingredients: Add 14 ounce can sweetened condensed milk, 1 tablespoon cocoa powder, and 1 teaspoon pure vanilla extract to the whipped cream. Beat again for 4 to 5 minutes until thickened and peaks begin to form.
Fold in Candy: Gently stir in the chopped KitKat bars.
Freeze: Pour the mixture into a 9 x 5-inch loaf pan and smooth the top. Garnish with extra KitKat pieces.
Freeze Until Firm: Cover and freeze for at least 6 hours or until solid.
Serve: Let thaw slightly before scooping. Enjoy with even more KitKats on top if desired.

Notes

Storage: Keep frozen in an airtight, freezer-safe container for up to 2 months.

Make-Ahead Tips: Prepare the night before to allow for full freezing.
Customization Ideas: Mix in chocolate chips, swirl in fudge, or top with whipped cream and sprinkles before serving.

Crunch Factor: This recipe includes enough KitKats to ensure crunch in every bite. For less texture, reduce to 1 cup chopped KitKats.

Nutrition

Originally published August 2025

The post No Churn Kit Kat Ice Cream appeared first on The Slow Roasted Italian.

Easy Raspberry Ice Cream (No Churn!)

Donna Elick — Sat, 02 Aug 2025 10:00:00 +0000

This Raspberry Ice Cream is as indulgent as it is easy to make, and you don’t even need any fancy equipment. Whip up a real fruit ice cream base in minutes, then let it freeze. Every spoonful delivers smooth sweetness balanced by the tart burst of real raspberries!

Raspberry Ice Cream

Over here, we’ve made more batches of no-churn ice cream than I’d care to admit (I mean… can someone check my freezer stash?).

And this one’s a keeper. We are officially obsessed with the raspberry swirl!

This recipe gives you that perfect sweet-tart burst from real berries swirled into the creamiest, dreamiest vanilla base.

We love a crunchy add-in around here, but this raspberry and cream ice cream? She shines solo. Although, if you do happen to toss in a handful of chocolate chips… we won’t judge.

Also, if you’re not straining out the seeds, just go ahead and call it rustic. It’s all good. Just don’t skip that chill time. And definitely don’t skip the licking of the spatula.

If you love the sweet-tart perfection of raspberries as much as we do, try them in cookies, ice pops, and pound cake next!

Ingredient Notes and Substitutions

Frozen Raspberries – Using frozen raspberries ensures the best taste and means you can make this year-round without sacrificing flavor.

If you prefer to use fresh berries, clean them well before cooking down and cooling the same way.
Granulated Sugar – Raspberries are naturally a bit tart, so simmering them with sugar will help sweeten them up! It also helps the syrup thicken a bit so it’s not too watery.
Lemon Juice – Just a touch for brightness. In a pinch, freshly squeezed lime or orange juice will work too.
Heavy Cream – Keep this in the refrigerator until it’s time to whip. And yes, you must use full-fat heavy cream for this raspberry ice cream recipe… half-and-half won’t cut it!
Sweetened Condensed Milk – The key ingredient in any no churn ice cream. It makes the texture extra smooth and velvety.
Vanilla Extract – Quality makes a big difference in flavor, so skip the imitation stuff.

How to Make Raspberry and Cream Ice Cream

There are a couple of different components to this recipe that you’ll have to make from scratch, but neither of them takes too long.

Start by simmering the frozen raspberries with sugar and lemon juice in a saucepan on the stove. You’ll need to stir the entire time, until the berries have fully thawed and start to break apart.

Once you’ve got a thick syrup, turn off the heat and allow the mixture to cool to room temperature so it doesn’t melt the ice cream base.

The next step is whipping the heavy cream. Chill your mixing bowl (stainless steel is best) and beaters first for the best volume. Even 5 minutes in the freezer will do the trick!

Whip until stiff peaks form. The easiest way to test this is by lifting the beaters out of the bowl.

There should be tiny “mountain peaks” in the whipped cream, and when you flip the mixer upside down, the cream should remain upright without drooping over.

Gently add the remaining ingredients to the bowl, along with the cooled fruit syrup. Beat again until combined and thickened.

Pour the mixture into a metal loaf pan or ice cream container, then smooth the top with a spatula. Freeze for at least 6 hours or until solid. I usually leave it overnight.

Prep Ahead

Make berry syrup
Chill mixing bowl and beaters

Over the years of testing and re-testing recipes (and let’s be honest, making more no-churn ice cream than most people will in a lifetime), I’ve learned exactly what makes a freezer dessert you’ll want to make again and again.

First, the berries need to be cooked down. That concentrates the flavor and keeps your ice cream from turning into a rock-solid fruit block.

Second, whipping the cream until it just hits those firm peaks (but not past) is the difference between fluffy and flat. And yes… your heavy cream really does need to be cold-cold.

Not “oh, I took this out a few minutes ago” cold.

Room temp cream cheese? Essential. Sweetened condensed milk? Game changer.

Chilling the loaf pan? Worth it. Even after all these years, it still amazes me how a few small steps can completely change a recipe’s texture and scoopability.

And finally, straining the puree if you’re not a fan of seeds. That’s one of those little moves that turns a great ice cream into a go-to summer treat for everyone.

Donna’s Pro Tips

Strain the raspberry puree to eliminate seeds if you prefer a smoother texture.
Do not overwhip the cream after adding the condensed milk or raspberry puree. Beat just until thickened.
Chill the loaf pan before filling for a quicker freeze.
Use a warm scoop to serve easily after removing the ice cream from the freezer.
Want a layered look? Reserve a little raspberry puree and swirl it into the top of the pan before freezing.

Toppings and Flavor Variations

During the summer, I like to add a few fresh berries to my bowl, especially if we go berry picking.

And if I’ve just made a batch of lemon curd, I might add a drizzle of that on top… or swirl it right in.

There are a few more ways to make this raspberry ice cream recipe your own, so try a different version each time you make it!

Lemon Raspberry Ice Cream: Replace the vanilla extract with 1 teaspoon lemon extract.
Raspberry Chocolate Ice Cream: Stir in ½ cup mini chocolate chips before freezing.
Nutty Raspberry Ice Cream: Add ¼ cup toasted almonds or pecans.
Raspberry Swirl Ice Cream: Swirl the raspberry puree into the ice cream base (instead of fully mixing it in) for a marbled look.

Storing No Churn Raspberry Ice Cream

This raspberry and cream ice cream will keep for up to 2 months in the freezer, which means you can make it ahead of time too!

Store it in a well-sealed container to prevent ice crystals, and keep it in the coldest part of your freezer (usually towards the back).

Before serving, let the frozen dessert soften on the counter for a few minutes so it’s easier to scoop.

Raspberry Ice Cream Recipe FAQ

How can I make the raspberry flavor stronger?

The simplest way is to make a slightly larger batch of the raspberry syrup but reduce it down more to concentrate the flavor. Sometimes, a pinch of salt can help too.

You can also mix or swirl some seedless raspberry jam into the ice cream base for more depth.

Can I use different berries?

You’re welcome to use a frozen mixed berries blend in place of just the raspberries.

But if you’re wanting a completely different flavor, try my no churn strawberry and blueberry ice cream recipes instead.

How do you know when homemade ice cream is ready?

The toothpick test works just as well on frozen treats as it does baked ones! Insert it into the very center and pull it back out.

If it’s clean, the treat is ready to scoop. If it’s still wet, freeze for a couple more hours and try again.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Ice Cream Recipes

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Birthday Cake Ice Cream

👉 Snag your copy today and bring the heat to your summer table!

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Easy Raspberry Ice Cream (No Churn!)

No-churn Raspberry Ice Cream is creamy, fruity, and incredibly refreshing. Plus, you can make it any time of year with frozen berries!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15

freezer time 6

Total Time 6 15

Servings

Calories 569cal

Author Donna Elick

Ingredients

2 cups frozen raspberries
1/2 cup granulated sugar
1 teaspoon lemon juice
2 cups heavy cream
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract

Instructions

Cook the Raspberries: In a saucepan over medium-low heat, combine 2 cups frozen raspberries, 1/2 cup granulated sugar, and 1 teaspoon lemon juice. Stir constantly until raspberries are fully melted and begin to separate. Remove from heat and cool completely.
Whip the Cream: In a large mixing bowl, use a handheld mixer to beat 2 cups heavy cream until firm peaks form.
Combine the Ingredients: Add the cooled raspberry mixture, 14 ounce can sweetened condensed milk, and 1 teaspoon pure vanilla extract to the whipped cream. Beat until the mixture thickens again, though it will not be as stiff as before.
Freeze the Ice Cream: Pour the mixture into a 9 x 5-inch loaf pan. Cover and freeze for at least 6 hours or until completely frozen.
Serve: Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Enjoy!

Notes

Make-Ahead Tips: This ice cream can be made up to 2 months in advance and kept frozen in an airtight container.

Storage: Store in the freezer, tightly covered, for up to 2 months.

Customization Ideas: Add mini chocolate chips, a swirl of lemon curd, or top with fresh berries before serving.

Texture Tip: If you dislike raspberry seeds, strain the raspberry mixture after cooking and only add the liquid to the whipped cream.

Nutrition

Originally published August 2025

The post Easy Raspberry Ice Cream (No Churn!) appeared first on The Slow Roasted Italian.

Nutter Butter Peanut Butter Ice Cream (No Churn!)

Donna Elick — Sat, 26 Jul 2025 10:00:00 +0000

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!

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!!

Another peanut butter ice cream you need in your life? Our Reese’s Peanut Butter Ice Cream is packed with chunks of real Reese’s cups for the ultimate no-churn indulgence.

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

Won’t the Nutter Butter cookies get soggy?

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.

How can I tell when the ice cream is finished freezing?

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!

What’s the best way to crush the cookies for Nutter Butter ice cream?

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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Other Easy Ice Cream Recipes

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Nutter Butter Peanut Butter Ice Cream (No Churn!)

Peanut Butter Ice Cream is a creamy, unapologetically rich dessert. Make it even more scrumptious with soft cookie chunks in every bite!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20

freezer time 6

Total Time 6 20

Servings

Calories 851cal

Author Donna Elick

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.

Notes

Make-Ahead Tips: This is a make-ahead dessert and must freeze for at least 6 hours or overnight.

Storage: Store in the loaf pan, tightly covered, or transfer to an airtight freezer container for up to 2 weeks.

Freezing: Always freeze in a loaf pan or container with a tight seal. Thaw for 5–10 minutes before serving for best texture.

Nutrition

Originally published July 2025

The post Nutter Butter Peanut Butter Ice Cream (No Churn!) appeared first on The Slow Roasted Italian.