No-Churn Peanut Butter Ice Cream

5 from 1 vote

No-Churn Peanut Butter Ice Cream

If you love peanut butter, you will love this easy no-churn peanut butter ice cream that comes together fast and requires no cooking! Drizzle with chocolate magic shell for an extra indulgent treat! You can also stir in some finely chopped chocolate before freezing for a variation.

Course Dessert

Cuisine American

Keyword american, dairy-free, dessert, easy, egg-free, fast, frozen, ice cream, nightshade-free, no-cook, Peanut Butter, vegetarian

Prep Time 15

Freeze Time 4

Total Time 4 15

Servings

Calories 330kcal

Author Jenny Ross

Ingredients

4 ounces cream cheese softened, or Kite Hill brand for dairy-free
2/3 cup creamy peanut butter or crunchy if you want a bit of added texture, no sugar added (you can use any nut butter you prefer here)
1/2 cup allulose or more to taste (keep in mind it will taste less sweet when frozen)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cup heavy cream or coconut cream for dairy-free

Get Recipe Ingredients

Instructions

Combine the cream cheese, peanut butter, allulose, vanilla, and salt in a large bowl. Whisk together with an electric mixer until light and fluffy. Set aside and do not clean the mixer.
Using the same mixer, beat the cream to soft peaks. Using a spatula or large spoon, mix in half the whipped cream to lighten the mixture - no need to be careful. Once the mixture is lighter, gently fold the remaining half of the whipped cream into the peanut butter mixture. Freeze in a freezer-safe container until set, at least 4 hours.

Notes

Makes 4 cups, Serving Size: 1/2 cup

You can also portion these into popsicle molds and freeze. I like to dip frozen pops into a chocolate magic shell with some finely chopped peanuts in it for a special treat.

Nutrition