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Salted Peanut Butter No-Churn Ice Cream with Peanut Butter Cups

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Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream cold
  • 1 14 oz can sweetened condensed milk
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 –1 teaspoon flaky sea salt to taste
  • 1 cup chopped peanut butter cups plus extra for topping because we’re not quitters

Method
 

  1. In a large bowl, whip the heavy cream until stiff peaks form. This is your arm workout for the day if you’re doing it by hand. Congratulations, you’re thriving.
  2. In another bowl, whisk together the sweetened condensed milk, peanut butter, vanilla, and sea salt until smooth and creamy. Try not to eat it straight from the bowl. (Or do. I’m not your mom.)
  3. Fold the whipped cream into the peanut butter mixture in batches. Be gentle here—we’re making ice cream, not punching dough.
  4. Fold in the chopped peanut butter cups. Pause to admire your life choices.
  5. Pour the mixture into a loaf pan or freezer-safe container. Sprinkle extra peanut butter cups and a little flaky salt on top because we believe in abundance.
  6. Freeze for at least 6 hours, or overnight if you have self-control. (I do not.)

Notes

Notes from My Slightly Melty Kitchen
Taste before freezing and adjust salt levels—it should have that sweet-salty magic that makes you go back for “just one more bite” 17 times.
Let it sit at room temp for 5–10 minutes before scooping so you don’t pull a muscle.
This is wildly kid-approved, Ivy-tested, and dangerously easy to make on repeat.