This Easy No Churn Peanut Butter Ice Cream with salted pretzel bits and fudge swirl is the ultimate summer treat. Although it does need a minimum of 4 hours to set up in the freezer, it comes together in just 10 minutes. It’s one of those easy, summer desserts you can whip together in the morning and enjoy by the afternoon.
If you love peanut butter desserts, this one is for you.
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The Ultimate Sweet and Salty Summer Treat
There are some flavor combinations that simply belong together. Peanut butter and chocolate. Sweet and salty. Creamy and crunchy. This No Churn Peanut Butter Ice Cream with Salted Pretzel Bits and Fudge Swirl brings all of those irresistible flavors together in one easy homemade frozen dessert.
If you’ve ever wanted to make homemade ice cream but don’t own an ice cream maker, this recipe is for you. With just a handful of ingredients and a little patience while it freezes, you’ll have a rich, creamy peanut butter ice cream packed with crunchy pretzel pieces and ribbons of chocolate fudge throughout.
The secret to its light, airy texture? Freshly whipped cream. Folding whipped cream into the peanut butter base creates a smooth, scoopable ice cream that feels remarkably similar to traditional churned ice cream without any special equipment required.
Whether you’re cooling off during a hot Michigan summer, hosting a backyard barbecue, or simply craving a late-night sweet treat, this no churn peanut butter ice cream is guaranteed to become a family favorite.
Why You’ll Love This No Churn Peanut Butter Ice Cream
There are plenty of reasons this recipe deserves a permanent spot in your dessert rotation:
- No ice cream machine required
- Rich peanut butter flavor in every bite
- Crunchy salted pretzel pieces that add texture and contrast
- Thick ribbons of chocolate fudge swirl throughout
- Easy to customize with your favorite mix-ins
- Perfect make-ahead dessert for summer gatherings
The combination of crunchy peanut butter, salty pretzels, and decadent chocolate creates a dessert that’s both nostalgic and sophisticated.
What Makes No Churn Ice Cream So Creamy?
Traditional ice cream relies on churning to incorporate air and prevent large ice crystals from forming. No churn ice cream takes a different approach.
In this recipe, heavy whipping cream is whipped to soft peaks before being folded into a sweetened peanut butter mixture. The whipped cream naturally incorporates air into the base, creating a lighter texture while helping the ice cream remain smooth and scoopable after freezing.
The result is a homemade frozen dessert that’s creamy, airy, and every bit as satisfying as traditional ice cream.
The Perfect Balance of Sweet and Salty
One of my favorite things about this recipe is the contrast of flavors and textures.
The peanut butter base is rich and creamy. The fudge swirl adds deep chocolate flavor and pockets of sweetness. Then come the salted pretzel bits, delivering just enough crunch and salt to balance everything perfectly.
Every spoonful offers something different, making it impossible to stop at just one scoop.
Tips for the Best No Churn Peanut Butter Ice Cream
- Use Full-Fat Ingredients. Some recipes you can fiddle with the sugar and fat ratios and still churn out a good product. This is not one of them. For the creamiest texture, use full-fat sweetened condensed milk and heavy whipping cream. Lower-fat substitutions can create a harder, icier finished product.
- Don’t Overmix. When folding the whipped cream into the peanut butter mixture, work gently. Preserving the air in the whipped cream helps create the light texture that makes this no churn ice cream so delicious.
- Layer for Better Swirls. Instead of stirring all the fudge directly into the ice cream base, a quick swirl with a knife or spoon (just 4-5 swirls is all that’s needed). Pour the mixture into your loaf pan and then drizzle a final layer of fudge on top. One last quick swirl with a knife creates beautiful ribbons throughout the ice cream. Resist the urge to over mix the fudge.
- Freeze for a Minimum of Four Hours. While the ice cream will be firm enough to serve after four hours, an overnight freeze produces the best texture and flavor.
Serving Suggestions
This peanut butter ice cream is delicious on its own, but if you like the idea of a “build-your-own” dessert bar, there are plenty of ways to make this cold treat even more special:
- Serve in waffle cones or sugar cones
- Top with additional crushed pretzels
- Drizzle with even more warm hot fudge sauce
- Add chopped peanut butter cups
- Sandwich between homemade cookies
- Pair with brownies for an indulgent dessert
Whether you’re from Mid-Michigan or another state, this recipe is a crowd-pleasing alternative to store-bought ice cream and can easily be prepared ahead of time.
A Homemade Ice Cream Worth Sharing
There’s something incredibly satisfying about transforming a few simple pantry ingredients into a dessert that tastes like it came from your favorite ice cream shop.
This No Churn Peanut Butter Ice Cream with Salted Pretzel Bits and Fudge Swirl delivers everything you could want in a summer dessert: creamy texture, bold peanut butter flavor, rich chocolate swirls, and the perfect salty crunch.
Best of all, it requires no fancy equipment—just a mixer, a loaf pan, and a little freezer space.
So grab a spoon, find a shady spot on the porch, and enjoy a scoop (or two) of this sweet-and-salty homemade frozen treat.
Thank You for Reading!
Thank you for visiting the MOstly Bakes website. I hope you’ve enjoyed reading about this recipe for Easy No Churn Peanut Butter Ice Cream. If you enjoy unusual ice cream flavors, you may also like this recipe for Mexican Street Corn Gelato. It’s one worth adding to your summer rotation.
If you’re interested in learning more about where I find inspiration for developing my recipes, I’d like to invite you to subscribe to our newsletter and follow along on social media via Instagram, Facebook and Pinterest. Thank you, again, for visiting the blog, and I hope to connect with you there!
No Churn Peanut Butter Ice Cream with Salted Pretzel Bits and Fudge Swirl
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes4
hoursSweet and salty. Creamy and crunchy. This No Churn Peanut Butter Ice Cream with Salted Pretzel Bits and Fudge Swirl brings these irresistible flavors together in one easy homemade frozen dessert.
Ingredients
2 Cups heavy whipping cream, whipped to soft peaks
One 14-ounce can of sweetened condensed milk
1/2 Cup chunky peanut butter
1/3 cup salted pretzel bits, plus 2 Tbsp. for topping
1/3 cup warm (not hot) chocolate fudge, plus 2 Tbsp. for topping (your favorite store bought brand is fine here).
Directions
- Gently break the pretzels into pieces. Set aside. Heat 1/3 cup of hot fudge in the microwave for 10-15 seconds. Give it a quick stir and set aside to cool while you make the ice cream base.
- Whip the cream on medium high speed until soft peak form. Set aside.
- Whisk together the peanut butter and sweetened condensed milk.
- Fold in 1/3 cup pretzel bits.
- Gently stir in the 1/3 cup fudge (4-5 swirls is all that’s needed here). You want ribbons of fudge throughout the ice cream, not a complete blending of ingredients.
- Pour the ice cream mixture into a pan.
- Add the remaining fudge on top and run a knife or spoon through the mixture 4-5 times to create swirls over the top. Do not over mix.
- Sprinkle the remaining pretzel bits over the top.
- Place the ice cream in the freezer to chill for a minimum of 4 hours before serving, but overnight is best.
