No-Churn Vanilla Ice Cream with Peanut Butter

Step-by-step method

At a glance

You're making creamy homemade ice cream without an ice cream maker — just a bowl and freezer. The trickiest part is whisking the mascarpone and cream to the perfect thickness without overdoing it, but once you've got that down, you'll layer in a silky peanut butter swirl and create a beautiful marbled pattern with a knife. After 6+ hours in the freezer, you'll have an elegant no-churn treat that's packed with real vanilla and salted peanut butter flavor.

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Make the peanut butter swirl

Put the peanut butter, cream, invert sugar and salt into a bowl. Gently warm the mixture in a water bath or for 15 seconds in the microwave. Whisk until you get a smooth, glossy emulsion. Set it aside and let it cool completely to room temperature.

For this step
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60 gram
Salted peanut butter

20 milliliter
Whipping Cream 33%

1 tablespoon
Invert Sugar
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Whip up the fluffy ice cream base

In a larger bowl, mix the mascarpone, invert sugar, icing sugar and vanilla together. Whip on low speed for 30 seconds. Pour in the ice-cold cream and increase the speed. Whip until you get a firm, thick cream. Be careful - as soon as it thickens, stop whipping so it doesn't curdle.

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250 gram
Mascarpone

300 milliliter
Whipping Cream 33%

50 gram
Invert Sugar

40 gram
Powdered Sugar

1 piece
Vanilla Bean
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Prepare the mould

Get a rectangular mould ready (such as a loaf tin lined with baking paper) or a glass container suitable for the freezer.

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Layer and swirl

Spread a third of the vanilla cream over the bottom. Spoon half of the peanut butter emulsion over it. Sprinkle with the crunchy pieces. Add another third of the cream, the rest of the peanuts, more crunchy pieces, then cover with the remaining cream. Draw a knife or skewer through the whole mixture in figure-eight motions to create the marbled swirl.

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15 gram
Chocolate balls
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Freeze the dessert

Press cling film directly onto the surface of the ice cream so it's touching the cream itself. This keeps air out and prevents ice crystals from forming. Put the mould in the freezer to set for at least 6 hours, but ideally overnight.
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Serve it perfectly

Before serving, take the mould out of the freezer and let it sit on the kitchen counter for 5 to 10 minutes. The ice cream will soften nicely, making it easy to scoop into neat balls or slice into portions.

No-Churn Vanilla Ice Cream with Peanut Butter

Name: Creamy No-Churn Vanilla Peanut Butter Ice Cream
Prep time: 17 min
Total time: 515 min
Yield: 6
Cuisine: American
Ingredients: 60 gram Salted peanut butter; 1 tablespoon Invert Sugar; 15 gram Chocolate balls; 1 piece Vanilla Bean; 320 milliliter Whipping Cream 33%; 250 gram Mascarpone; 40 gram Powdered Sugar; 50 gram Invert Sugar

everydaybyyumsto

Prep 17 min Cook —

Plus overnight of resting (not counted in active time)

8 Ingredients

6 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

60 gram
Salted peanut butter
1 tablespoon
Invert Sugar

Our pick
Liquid Invert Sugar for Baking · null
15 gram
Chocolate balls

Our pick
Crunchy Pearls – Chocolate Mix (White, Milk, Dark) · null
1 piece
Vanilla Bean

Our pick
Madagascar Bourbon Vanilla Beans, 2 pcs · null
320 milliliter
Whipping Cream 33%
250 gram
Mascarpone
40 gram
Powdered Sugar
50 gram
Invert Sugar

Our pick
Liquid Invert Sugar for Baking · null

About this recipe

Craving real homemade ice cream but don't want to splash out on an expensive ice cream maker? This recipe lets you skip it entirely. Invert sugar combined with mascarpone helps create a beautifully creamy ice cream with none of those annoying ice crystals. And the combination of real vanilla with salty peanut butter is exactly the kind of flavour you'll never get tired of. Plus, we'll show you a simple trick for swirling an eye-catching marbled effect through the ice cream. The result is creamy, packed with flavour, and perfect for summer treats.

Gluten-free Vegetarian Desserts Indulgent treats

Step-by-step method

At a glance

Make the peanut butter swirl

For this step

Whip up the fluffy ice cream base

For this step

Prepare the mould

Layer and swirl

For this step

Freeze the dessert

Serve it perfectly

No-Churn Vanilla Ice Cream with Peanut Butter

Ingredients — what you'll need

About this recipe

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