This Strawberry Peanut Butter Swirl Ice Cream is loaded with juicy strawberries and creamy peanut butter, swirled into sweet vanilla cream and then topped with peanut butter cups. And best of all, it’s made without an ice cream maker!
Summer means warm weather, sunny days, and ice cream. Lots of ice cream. I enjoy eating this creamy treat year round, but it just seems to taste so much better when the summer has arrived.
Enter in the hubster. He’s practically addicted to ice cream! Most nights, he’ll eat a bowl of his favorite flavor of the week as a late night snack. And when we’re in the mood, we head out to one of our favorite ice cream places for a cool and refreshing bite.
Now, I love ice cream, but definitely not as much as the hubster. In fact, when I was growing up, my parents would often offer to take my brother and I out to Dairy Queen and we would usually say no. I blame that on the fact that I didn’t (and still don’t) have a huge sweet tooth. But now that I’m older, I do like ice cream even more and often look forward to eating it.
So when I finally decided to break down and make my own no-churn ice cream last summer, I was officially hooked. I mean, a few simple ingredients and you can have your ice cream made and ready to eat (after it freezes) with minimal prep work? Sign me up!
And that’s where this Strawberry Peanut Butter Swirl Ice Cream comes into play.
This frozen treat is loaded with juicy strawberries and creamy peanut butter, swirled into sweet vanilla cream and then topped with peanut butter cups. If you’re a peanut butter lover, then this ice cream was made for you.
And if you’ve never tried no-churn ice cream before, then you’re really missing out! The ingredients are simple and no ice cream maker is needed, which means that you can devour this stuff even faster. And that’s a good thing, especially in the summer!
This Strawberry Peanut Butter Swirl Ice Cream contains the best of both worlds: strawberries and peanut butter!
It may seem like a different combination, but trust me, it’s smooth, creamy, and so full of flavor. Throw in those peanut butter cups and your taste buds will thank you.
The last time I made no-churn ice cream, I used a combination of sweetened condensed milk, cream cheese, and cool whip.
But for this Strawberry Peanut Butter Swirl Ice Cream, I decided to go the simpler route. Shocking, right? After all, I’m all about those easy recipes. To make this indulgent treat, you’ll whip some heavy cream together until it forms stiff peaks. Then you’ll slowly add in some sweetened condensed milk and vanilla.
Now comes the fun part, the decadent toppings! Gently swirl in a generous helping of pureed strawberries, peanut butter, and peanut butter cups. Pour the mixture into a freezer-safe container and freeze for at least 3 hours, or until firm.
Once this Strawberry Peanut Butter Swirl Ice Cream is ready, prepare to dig in. This frozen treat is perfect for when you need a little pick-me-up, are celebrating a special occasion, or just need to cool off from the summer sun. Pop this ice cream into a bowl or cone and I promise you’ll have found your new favorite no-churn treat!
Looking for more frozen treats? I’ve got you covered!
- Frozen Mango Lemonade
- No Churn Salted Caramel Chocolate Chunk Ice Cream
- Funfetti Cake Batter Milkshake
Strawberry Peanut Butter Swirl Ice Cream
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 tablespoon lemon juice
- ½ cup fresh strawberries pureed
- ¼ cup creamy peanut butter slightly melted
- ½ cup Reese's mini peanut butter cups unwrapped and roughly chopped or regular peanut butter cups, chopped
- In a large bowl, whip heavy cream with a hand mixer or stand mixer with fitted paddle attachment until stiff peaks form. Set aside.
- In a medium bowl, whisk together sweetened condensed milk, vanilla extract, and lemon juice. Gently fold in whipped cream, pureed strawberries, peanut butter, and peanut butter cups until just combined.
- Pour mixture into a freezer safe container. Top with additional peanut butter cups and peanut butter, if desired.
- Cover and freeze for at least four hours, or until firm.