Quick No-Churn Peanut Butter Swirl Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy no-churn ice cream featuring luscious peanut butter swirls folded through sweetened whipped cream and condensed milk. This American-inspired recipe, ready in about 15 minutes, layers heavy whipping cream, sweetened condensed milk, creamy peanut butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large chilled bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  2. Step 2: Gently fold 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp salt into the whipped cream until well combined but still light and airy.
  3. Step 3: Warm 3/4 cup creamy peanut butter in the microwave for 20 seconds until pourable, then swirl it gently through the ice cream base with a spatula to create marbled ribbons.
  4. Step 4: Transfer mixture into a 9x5-inch loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight until firm before scooping and serving.

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