Nutter Butter Ice Cream is creamy, delicious and full of chunks of Nutter Butter Cookies. It is the perfect treat to enjoy all year long.

If you love Peanut Butter Desserts, then you need to make this easy Homemade Nutter Butter Ice Cream Recipe. It is the best homemade ice cream recipe and made with simple ingredients.
I have been making ice cream for over 15 years. Other family favorites include Churro Ice Cream and Reese’s Peanut Butter Cup Ice Cream. The kids really love Snickerdoodle Ice Cream Recipe and Peanut Butter Banana Ice Cream.
Table of contents
Why We Love This Recipe
This peanut butter flavor ice cream is made without an ice cream maker or any fancy equipment. This creamy ice cream is loaded with chunks of Nutter Butter cookies and full of peanut butter flavor.
Table of contents
Ingredients

- Heavy Whipping Cream. This should be cold. Do not take it out of the fridge until you are ready to use it.
- Vanilla Extract. Pure vanilla extract is much better in this recipe.
- Sweetened Condensed Milk. Don’t substitute with skim milk or whole milk as it doesn’t have the fat content sweetened condensed milk has.
- Peanut Butter. You can use your favorite brand. I prefer creamy peanut butter.
- Chopped Nutter Butter Cookies. Try using Homemade Nutter Butter Cookie Recipe.
The entire ingredient list can be found at the bottom of the page.
Variations and Additions
- Add-ins – This is a delicious peanut butter ice cream but you can also add in ingredients. We have chopped peanut butter cups, M&M, and sprinkle.
- Toppings – Feel free to add different toppings to this ice cream recipe. We love to serve with hot fudge with a cherry. The perfect hot fudge sundae.
How to Make Nutter Butter Ice Cream

Step 1. Get out a large mixing bowl. Then use an electric hand mixer on high speed to whip the cream. Add the vanilla extract into stiff peaks.

Step 2. Next, add the sweetened condensed milk and part of the peanut butter on high speed. Whisk the ingredients together until smooth.

Step 3. Gently fold in the chopped cookie pieces.

Step 4. Mix until they are evenly distributed throughout the ice cream mixture.

Step 5. Once combined, pour the ice cream into a loaf pan. Then cover it with plastic wrap.

Step 6. Freeze the ice cream for 5 hours or overnight. Then scoop and enjoy.

Expert Tips
- Smooth Peanut Butter – I recommend using smooth peanut butter in this recipe. Organic works best when available. Because of how smooth and runny it is compared to non-organic peanut butter. However, whatever you have will work great. I used non-organic in the photos.
- Add Nuts – For some extra peanut butter texture, you can add ⅓ – ½ cup of chopped peanuts to the ice cream.
- Toppings – I like to top my ice cream with a handful of crumbled cookie pieces. This adds a more aesthetic look to the ice cream.
- Combining Ingredients – Whisking the peanut butter into the whipped cream gives this ice cream a rich, creamy peanut butter base.
Storage
When stored covered with plastic wrap, this ice will be good for up to 2 months. Make sure to store in a freezer safe container. Covering with plastic wrap prevents ice crystals appearing on the ice cream.

Frequently Asked Questions
The biggest difference between these two ice creams is their method of preparation. No churn ice cream uses heavy cream that has been whipped into stiff peaks.
Then mixed with sweetened condensed milk to achieve a creamy, velvety texture. This method requires a lot less hands-on work than traditionally churned ice cream and tastes just as good!
If your no churn ice cream is crumbly, it is likely because you have knocked too much air out of it. As soon as your heavy cream reaches stiff peaks.
You want to whisk in the sweetened condensed milk and peanut butter in as quickly as possible. The air is what gives your ice cream creaminess and volume once it freezes.
Using sweetened condensed milk not only boosts the fat content of your ice cream base. But also acts as the primary sweetener. Because this sweetener comes in liquid form. There is no need to heat the ice cream mixture on the stove to dissolve any sugars.
This homemade peanut butter ice cream is full of peanut buttery flavor. You can use chunky peanut butter if you prefer. We have even just added in chopped nuts to change the texture.
More Easy Ice Cream Recipes
- Pumpkin Chocolate Chip Ice Cream Recipe
- Christmas Ice Cream
- No Churn Strawberry Ice Cream
- Cinnamon Toast Crunch Ice Cream
- Samoa Ice Cream
- Strawberry Cheesecake Ice Cream
I am so excited for you to make Nutter Butter Ice Cream. Please leave a comment and star recipe rating once you do.
Nutter Butter Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 14 oz. sweetened condensed milk
- ½ cup peanut butter
- 1 cup chopped Nutter Butter cookies
Instructions
- In a large mixing bowl, use an electric hand mixer on high speed to whip the cream and vanilla extract into stiff peaks.
- Add the sweetened condensed milk and peanut butter. Maintaining the hand mixer on a high speed, whisk the ingredients together until smooth and homogeneous.
- Gently fold in the chopped cookie pieces until they are evenly distributed throughout the ice cream mixture.
- Transfer your ice cream to a 9×5 inch loaf pan and cover it with plastic wrap.
- Allow your ice cream to freeze for 5 hours.
- Scoop, serve, and enjoy!