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Ice cream cone and scooper, each with a scoop of ice cream.

Peanut Butter Bliss No Churn Ice Cream

Sarah Baade
Creamy peanut butter ice cream with pieces of chocolate peanut butter cups and swirls of marshmallow cream.
Course Dessert
Cuisine American


  • 14 oz sweetened condensed milk
  • 1 cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups heavy whipping cream
  • 1 cup peanut butter cup candies (I used mini sized candies. You can use any size and cut them down into bit sized pieces)
  • marshmallow cream (I used about half of a 7oz jar but feel free to use more or less to your own liking)


  • In a medium mixing bowl, stir together condensed milk, peanut butter, vanilla, and salt. Set aside.
  • In a large, chilled mixing bowl, beat heavy cream on high until soft peaks form.
  • Beat peanut butter mixture into whipped cream.
  • Stir in peanut butter cups.
  • Pour half of the mixture into a 9×5 loaf pan. Drop a few tablespoons of marshmallow cream into the pan and swirl with the ice cream mixture. Repeat this process with second half of ice cream and additional marshmallow cream.
  • Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.
Keyword Homemade Ice Cream, Ice Cream, No Churn, No Churn Ice Cream, No Churn Peanut Butter Ice Cream, Peanut Butter Bliss No Churn Ice Cream, Peanut Butter Ice Cream