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.

Nutter Butter Ice Cream in a sugar cone
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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.

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.

Ingredients

Heavy Whipping Cream, vanilla extract, sweetened condensed milk, peanut butter, nutter butter cookies
  • 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

Bowl of whipped cream with vanilla.

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. 

Sweetened condensed milk and peanut butter mixed together.

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

Cookie pieces folded into ice cream.

Step 3. Gently fold in the chopped cookie pieces.

Mixture combined together.

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

Mixture poured into loaf pan.

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

Ice cream being scooped up.

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

Nutter Butter Ice Cream in a loaf pan with a scoop on the ice cream scooper

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.

Nutter Butter Ice Cream in a serving dish


Frequently Asked Questions

What makes no churn ice cream different from churned ice cream?

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!

Why is my ice cream so crumbly?

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.

Why does my no churn ice cream use sweetened condensed milk?

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. 

Can I Use Chunky Peanut Butter?

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

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

5 from 3 votes
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.
Prep Time 15 minutes
Freeze 5 hours
Total Time 5 hours 15 minutes
Servings 6
Cuisine American
Course Dessert
Calories 795

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
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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!

Recipe Notes

When stored covered with plastic wrap, this ice will be good for up to 2 months.  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.
For some extra peanut butter texture, you can add ⅓ – ½ cup of chopped peanuts to the ice cream. I like to top my ice cream with a handful of crumbled cookie pieces to add a more aesthetic look to the ice cream. Whisking the peanut butter into the whipped cream gives this ice cream a rich, creamy peanut butter base.
FAQ’s: What makes no churn ice cream different from churned ice cream? 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 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!
Why is my ice cream so crumbly? 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.
Why does my no churn ice cream use sweetened condensed milk? 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.

Nutrition Facts

Calories 795kcal, Carbohydrates 70g, Protein 15g, Fat 52g, Saturated Fat 26g, Polyunsaturated Fat 6g, Monounsaturated Fat 17g, Cholesterol 112mg, Sodium 339mg, Potassium 443mg, Fiber 1g, Sugar 52g, Vitamin A 1343IU, Vitamin C 2mg, Calcium 251mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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