no-churn peanut butter pie ice cream

No-churn ice cream has seriously exploded all over the blogosphere this summer, so of course I had to join in the fun. For the longest time {okay, basically my entire life}, I was under the impression that ice cream without an ice cream machine was a near-impossible feat. Imagine my surprise when more and more bloggers started posting about this magic no-churn, 2-ingredient ice cream that you could make in your mixer. Say what? I had to give it a try, and I have to say I am totally smitten. This ice cream is nothing short of amazing! Here, let me show you.

All you need is a can of sweetened condensed milk, and a pint of heavy whipping cream. You throw those in your mixer, and whisk, whisk, whisk until a light, fluffy, super rich cream forms. Then, all you have to do is add in your desired mix-ins, pour your ice cream in a container {I've found that 9x5 loaf pans work perfectly} and let it freeze overnight. This stupid-easy recipe yields the most amazingly rich, creamy, perfect ice cream!

The peanut butter pie flavor is actually inspired by a pint of ridiculously overpriced {but ridiculously delicious} ice cream I bought at the grocery store a few months ago. I bought it on a whim, and it was basically a life-changing experience. Peanut butter ice cream is mixed with swirls of peanut butter, and plenty of crushed Oreos chocolate sandwich cookies. It's no secret that chocolate and peanut butter are a perfect match, and this super rich ice cream is no exception!

I have to say that my homemade version is just as good, if not better, than the original! I think my ice cream has more chocolate cookies than the storebought one, but I really can't say that's a bad thing 😉 I am honestly beyond excited to have finally discovered this ice cream method! Who needs an expensive ice cream machine when a hand mixer does the job just as well? No weird ingredients, no weird appliances, and so simple to make. If you're not feeling the chocolate-peanut butter combo {well, excuse you}, feel free to use the sweetened condensed milk + heavy cream combo to make your own flavors! I can't wait to see what y'all whip up. Happy baking {or, well, guess I should say mixing} 🙂

Print Recipe

5 from 1 vote

no-churn peanut butter pie ice cream

Prep Time15 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 15 minutes mins

Servings: 1 9x5 loaf

Author: Valentina | The Baking Fairy

Ingredients

• 1 14 oz can sweetened condensed milk
• 1 pint heavy whipping cream
• 1 teaspoon vanilla extract
• ⅓ cup creamy peanut butter plus extra for swirling
• 1 cup crushed Oreos

Instructions

• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until it holds stiff peaks. Slowly drizzle in the sweetened condensed milk until it's completely incorporated.
• Once the mixture is thick and fluffy, beat in the vanilla extract and the ⅓ cup of peanut butter. Mix until smooth.
• Grab a 9x5 loaf pan {or other suitable ice cream container}, and pour in half of the ice cream mixture. Using a spoon, drop small dollops of peanut butter on top, and add about half the crushed cookies. Using a knife, gently swirl the peanut butter and cookies into the ice cream base.
• Add in the remaining ice cream, and repeat.
• Cover tightly with plastic wrap, and freeze for at least 6 hours. Enjoy!