No-Churn Peanut Butter Pie Ice Cream
No Churn Peanut Butter Pie Ice Cream is peanut butter pie in ice cream form. It's rich, delicious, and requires only 5 simple ingredients to make!
Ingredients
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 14 ounces sweetened condensed milk
- 1 pint heavy whipping cream
- 1 1/2 cups crushed Oreos I used mini, plus mini Oreos for garnish
Instructions
- Place the softened cream cheese in a medium bowl and beat at medium speed until smooth. Add the peanut butter and sweetened condensed milk, and beat until incorporated. The mixture will be thick.
- In a separate bowl, beat the whipping cream just until stiff peaks form, being careful not to over-whip. Fold into the peanut butter mixture as gently as possible until combined.
- Pour half of the ice cream mixture into the bottom of a standard loaf pan, followed by half of the crushed Oreos. Repeat with the remaining ice cream and Oreos.
- Cover the mixture tightly with plastic wrap and cover with foil and freeze for a minimum of 6 hours. Remove from the freezer for 10-15 minutes before serving time as it will be very hard to scoop unless it's softened. Serve with mini Oreos if desired, and enjoy!
Notes
- The cookie crumbs may be stirred into the ice cream instead of layering as well!
Nutrition
Calories: 527kcal, Carbohydrates: 38g, Protein: 11g, Fat: 39g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 308mg, Potassium: 361mg, Fiber: 2g, Sugar: 29g, Vitamin A: 922IU, Vitamin C: 1mg, Calcium: 152mg, Iron: 2mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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