No-Churn Peanut Brittle Ice Cream | Midwest Living

No-Churn Peanut Brittle Ice Cream

No-Churn Peanut Brittle Ice Cream

Login to rate this recipe.
  • Makes: 15 servings
  • Yield: 7 1/2 cups
  • Hands On 15 mins
  • Total Time 24 hrs including freezing time

Login to save this recipe

This ice cream is dead-simple, but plan to make it a day ahead: The salty peanut butter slows down the freezing. It's soft but edible at 8 hours, fully scoopable at 24.


  • 2 cups cold heavy cream
  • 1 14 - ounce can sweetened condensed milk
  • 3/4 cup chunky peanut butter
  • 1 teaspoon vanilla
  • 1/8 teaspoon fine sea salt
  • 4 ounces peanut brittle*, crushed


  1. Line a 9x5-inch metal loaf pan with plastic wrap. Place pan in freezer. In a mixing bowl, whip cream at medium-high speed until stiff peaks form; set aside.
  2. In a medium bowl, stir together sweetened condensed milk, peanut butter, vanilla and salt. Fold one-third of the whipped cream into mixture to lighten it, then fold in remaining cream until well-blended. Fold in peanut brittle. Spoon mixture into chilled loaf pan. Freeze, uncovered, 24 hours. Serve or cover with aluminum foil and store in freezer for up to 2 weeks.


  • *Shopping Tip If you can't find peanut brittle at the supermarket, check CVS or Walgreens; drugstores often carry it. Crush brittle in a heavy-duty zip-top plastic bag with a mallet or rolling pin.

Nutrition Facts

(No-Churn Peanut Brittle Ice Cream)

Servings Per Recipe 15, chol. (mg) 46, Thiamin (mg) 0, Fat, total (g) 22, vit. C (mg) 1, cal. (kcal) 307, vit. A (IU) 552, iron (mg) 0, pro. (g) 7, calcium (mg) 104, Potassium (mg) 237, sugar (g) 20, fiber (g) 1, sodium (mg) 157, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 3, Folate (µg) 19, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 23, Niacin (mg) 2, sat. fat (g) 10, Riboflavin (mg) 0

Add Your Comment