Say hello to the BEST no-churn peanut butter ice cream recipe! No ice cream machine is required to prepare this dreamy dessert. Peanut butter flavour ice cream, with salted caramel swirls, peanuts and chopped Snickers chocolate bars combine to make one amazing summer ice cream!
It’s no secret that I like my no-churn, no ice cream machine recipes! I couldn’t let summer ’25 pass without posting a no-churn ice cream. It’s now a blog tradition in recent years!
Summer 2024, I made this No-Churn Cookie Dough Ice Cream.
This new ice cream recipe is inspired by my trip to Florida at the start of this year. If you’ve been to Walt Disney World, in Magic Kingdom they sell the ‘All American Sundae’. This is scooped chocolate and vanilla ice cream, topped with melted peanut butter and chocolate fudge sauce, and finished with whipped cream and peanut butter chips – it’s incredibly good.
Totally worth visiting WDW alone just for that AMAZING sundae.
The photo above is the ice cream base pictured before freezing. I added additional ingredients: swirls of salted caramel because we had a pot of leftover salted caramel waiting to be used, otherwise it was highly likely I would consume it straight from the jar with a spoon!
This ice cream recipe is adaptable. If you don’t have salted caramel, you can leave it out, switch it for chocolate sauce instead, or even swirl through additional peanut butter to ramp up the peanut flavour even more.
Also, Reese’s Peanut Butter Cups are a fantastic substitute for Snickers. Or you could add crushed Oreo cookies instead or brownie chunks.
The ice cream reminds me of my favourite Snickers ice cream bar. Enjoy scooped into bowls or ice cream cones.
If you’re an avid Snickers fan, then this ice cream recipe and my No-Bake Snickers Cheesecake should be the next recipes you make!
No-Churn Snickers Peanut Butter Ice Cream
Ingredients
- 500 ml double cream chilled
- 250 g smooth peanut butter
- 397 g can sweetened condensed milk
- 240 g Snickers Chocolate Bars chopped into small sized pieces
Add-Ins
- salted caramel sauce
- peanuts
- Snickers Chocolate Bars additional for topping - optional
Instructions
- In a large mixing bowl, whisk the cream until soft peaks form.
- In another mixing bowl, whisk the peanut butter and can of condensed milk until smooth and combined.
- Add the peanut butter mix to the bowl of whipped cream, and whisk until completely incorporated. Finally, fold through the chopped Snickers.
- Spread half the ice cream mixture out into a suitable container, then if desired, swirl some caramel/chocolate sauce/peanut butter through the ice cream. At this point I scattered over some peanuts too. Now cover with the other half of the ice cream mixture, repeating with the swirling of the sauce, if doing so.
- I also topped my ice cream with additional chopped Snickers - this is optional. Cover the top with a lid or a piece of clingfilm.
- Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, allow the ice cream to sit at room temperature for about 10 minutes before scooping into ice cream cones or bowls. The ice cream will store in the freezer for up to one month.
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