This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
Peanut Butter Is Everything to Me
When people ask what three things you’d take to a deserted island, I’m serious: peanut butter would be one of mine. If you’ve followed this blog for a while, you know peanut butter is my favorite food. At one point I joked about renaming the blog “peanut butter + oatmeal” because so many recipes feature one or both.
I’m thrilled to partner with the National Peanut Board to share several peanut butter–forward recipes. Peanut butter is versatile, comforting, and a staple in our kitchen.
Introducing Peanut Butter to Kids
I made a point of introducing Sam to peanut butter early—around six months—and he took to it right away. PB&J? Yes. Peanut butter on toast with banana? Yep. He loves it in yogurt and on waffles and pancakes. If peanut butter is around, Sam is a happy kid.
It’s a joy to share favorite foods with someone special, and clearly Sam takes after his mama on taste.
Peanut butter is a pantry must for us. If I don’t have at least three jars on hand, I consider myself low. Why do I love it so much? It’s versatile, provides fuel, and tastes amazing.
Why I Love Peanut Butter
- It’s versatile.
- It fuels you—protein, healthy fats, and fiber.
- It’s delicious.
We went through a low-fat craze growing up, but fat is a vital part of many wholesome foods. Peanut butter delivers healthy fats, protein, and fiber—all the good stuff.
So, What About This Peanut Butter Ice Cream?
Okay, here’s the part you’ve been waiting for: a rich, creamy, cookie-studded peanut butter ice cream that’s easy to make at home. I wanted to kick off this partnership with a recipe that’s eye-catching, drool-worthy, and simple. This one fits the bill and doesn’t require special equipment.
No Ice Cream Maker Required
You don’t need an ice cream machine to make this lush peanut butter and cookie ice cream. All you need are a few common ingredients, a mixer, and a freezer. If you have those, you’re set.
What Is No-Churn Ice Cream?
No-churn ice cream is a simple method that yields creamy results without an ice cream maker. It relies on whipped heavy cream combined with sweetened condensed milk (and flavorings), then folded together and frozen. From there you can add any mix-ins you like.
Ingredients for No-Churn Peanut Butter Cookies and Cream Ice Cream
- Peanut butter
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Oreos or chocolate sandwich cookies (crushed)
- Sea salt
How to Make No-Churn Peanut Butter Cookies ‘N Cream Ice Cream
This no-churn ice cream is incredibly straightforward. Beat the heavy whipping cream and vanilla until stiff peaks form. In another bowl, combine sweetened condensed milk, peanut butter, and a pinch of sea salt. Gently fold the whipped cream into the peanut butter-condensed milk mixture until combined. Fold in the crushed cookies, transfer to a freezer-safe container, swirl in extra peanut butter, and freeze until firm.
The hardest part is waiting for it to set!
How to Serve This No-Churn Ice Cream
- Straight from the container—no bowl necessary if you’re feeling indulgent.
- On a cone dipped in peanut butter: spread peanut butter inside a sugar cone, freeze briefly, then fill. You can also roll the rim in crushed cookies.
- As an ice cream sandwich between two cookies—deliciously over the top.
- In an ice cream pie: press into a chocolate graham crust, freeze, then top with whipped cream and a peanut butter drizzle.
- As part of a sundae—finish with hot fudge, nuts, or a cherry on top.
Now it’s your turn: what’s your favorite way to enjoy peanut butter? Share in the comments and spread the peanut butter love with the hashtag #HowDoYouPB
Looking for more inspiration? Check collections of peanut butter recipes for more ideas.
Other Ice Cream Recipes
- Homemade Lemon Ice Cream
- No-Churn Strawberry Ice Cream
- No-Churn Peanut Butter Cookies and Cream Ice Cream
- Homemade Maple Pecan Ice Cream
- Dairy-Free Peanut Butter Swirl Chocolate Dipped Ice Cream Bars
- Homemade Butter Pecan Ice Cream – No Churn
No-Churn Peanut Butter Cookies ‘N Cream Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz. can sweetened condensed milk
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- 1½ cups crushed chocolate sandwich cookies
- Pinch of sea salt
Instructions
- In a medium bowl, combine ½ cup peanut butter, sweetened condensed milk, and a pinch of sea salt. Set aside.
- Using a stand mixer or hand mixer, beat the heavy whipping cream and vanilla on high until stiff peaks form. This can take several minutes. Gently fold the whipped cream into the peanut butter–condensed milk mixture until fully incorporated.
- Fold in the crushed cookies, transfer the mixture into a freezer-safe container (a bread pan works well), swirl in an extra ¼ cup peanut butter, and freeze for 4–6 hours until firm.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
