Why You’ll Love This Recipe
This ice cream is incredibly creamy and bursting with peanut butter flavor. The Nutter Butter cookie chunks add texture and nostalgia, making it a crowd-pleasing dessert that’s both fun and satisfying. It’s easy to make at home with or without an ice cream maker, and it stores well, so you can enjoy it whenever a craving strikes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Heavy whipping cream
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Sweetened condensed milk
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Creamy peanut butter
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Vanilla extract
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Nutter Butter cookies, chopped
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Salt (optional, for enhanced flavor)
Directions
No-Churn Method:
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In a large bowl, beat the heavy cream until stiff peaks form.
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In a separate bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, and a pinch of salt if using.
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Gently fold the whipped cream into the peanut butter mixture until well combined and smooth.
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Stir in the chopped Nutter Butter cookies.
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Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
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Cover and freeze for at least 6 hours, or until firm.
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Let sit at room temperature for 5 minutes before scooping and serving.
Churn Method:
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Whisk together the heavy cream, sweetened condensed milk, peanut butter, vanilla, and salt until smooth.
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Pour into an ice cream maker and churn according to the manufacturer’s instructions.
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Add chopped Nutter Butter cookies in the last 5 minutes of churning.
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Transfer to a freezer-safe container and freeze for 2–4 hours to firm up before serving.
Servings and timing
This recipe makes about 6–8 servings.
Prep Time: 15 minutes
Freeze Time: 4–6 hours
Total Time: 6 hours 15 minutes
Variations
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Chocolate Swirl: Add a ripple of melted chocolate or fudge sauce before freezing.
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Chunky Peanut Butter: Use crunchy peanut butter for added texture.
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Extra Cookies: Layer additional crushed Nutter Butters on top before freezing.
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Banana Twist: Add sliced bananas for a peanut butter & banana ice cream vibe.
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Mini Version: Freeze in silicone molds for bite-sized treats.
Storage/Reheating
Store ice cream in an airtight container in the freezer for up to 2 weeks for best texture and flavor.
Let sit out for a few minutes before scooping if it’s too firm.
Do not reheat—this dessert is served frozen.
FAQs
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily, as it may affect texture.
What if I don’t have Nutter Butter cookies?
You can substitute with any peanut butter sandwich cookie or even graham crackers mixed with peanut butter.
Do I need an ice cream maker?
No, this recipe includes a no-churn option that works perfectly without special equipment.
Can I use low-fat ingredients?
For the best creamy texture, full-fat cream and sweetened condensed milk are recommended.
Is this ice cream overly sweet?
The sweetness is balanced by the peanut butter and salt, but you can reduce the condensed milk slightly if desired.
How long does it take to freeze?
Typically 4–6 hours for no-churn, or 2–4 hours after churning if using an ice cream maker.
Can I add chocolate chips?
Yes, mini chocolate chips or chopped peanut butter cups are great additions.
Can I make this dairy-free?
Use full-fat coconut cream and a dairy-free condensed milk substitute, though texture may vary.
What’s the best container to freeze it in?
A metal loaf pan or a plastic freezer-safe container with a lid works best.
Can I make it ahead?
Absolutely. It’s perfect to prepare 1–2 days in advance and store in the freezer until needed.
Conclusion
Nutter Butter Peanut Butter Ice Cream is an irresistible homemade dessert that’s packed with creamy peanut butter flavor and cookie crunch in every bite. Whether you’re making it for a summer treat, a special celebration, or just because, this rich and satisfying ice cream is sure to become a household favorite. Make a batch, stash it in the freezer, and enjoy a scoop (or two) of pure peanut butter bliss.
Nutter Butter Peanut Butter Ice Cream
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 6 hours 15 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: No-Churn or Churn
- Cuisine: American
Description
Nutter Butter Peanut Butter Ice Cream is a decadent homemade frozen dessert packed with creamy peanut butter flavor and crunchy chunks of Nutter Butter cookies. Whether made no-churn or in an ice cream maker, it delivers a rich, sweet-salty balance that’s a peanut butter lover’s dream.
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- Pinch of salt (optional)
- 15 Nutter Butter cookies, chopped
Instructions
No-Churn Method:
- In a large bowl, beat the heavy cream until stiff peaks form.
- In another bowl, whisk together the sweetened condensed milk, peanut butter, vanilla extract, and salt if using.
- Fold the whipped cream gently into the peanut butter mixture until smooth.
- Stir in chopped Nutter Butter cookies.
- Transfer mixture to a loaf pan or freezer-safe container, smooth the top, cover, and freeze for at least 6 hours.
- Let sit at room temperature for 5 minutes before scooping.
Churn Method:
- Whisk together heavy cream, sweetened condensed milk, peanut butter, vanilla, and salt until smooth.
- Pour into ice cream maker and churn according to manufacturer’s instructions.
- Add chopped cookies in the last 5 minutes of churning.
- Transfer to a freezer-safe container and freeze for 2–4 hours before serving.
Notes
Natural peanut butter can be used if well-stirred and not overly oily.For more texture, use crunchy peanut butter or add mini chocolate chips.Best served within 2 weeks for optimal flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 32g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
