This 4 ingredient no churn Peanut Butter Mason Jar Ice Cream is one you'll never forget. It's so creamy, sweet, smooth, and absolutely perfect with every bite. An absolutely indulgent treat to enjoy all summer long.
We love peanut butter and ice cream and placing the two together in one creamy dessert just feels right. What's great is that you hardly need any peanut butter at all to get a wonderful flavor so even if you've only got a small bit left in your jar, you can probably make a batch of ice cream!
The taste of this easy peanut butter ice cream has me feeling nostalgic and not for the reasons you may think. While it's not as strong in flavor as a peanut butter cookie it is pretty comparable to a no-bake peanut butter pie.
🍯 Why This Recipe Works
- It's easy. Just add everything to a mason jar and shake. This recipe is perfect for at home summer activities with the kids.
- It's perfect for single servings. No need to whip up a large batch of ice cream when you can just make a single treat and call it a day. Perfect for those of us that don't eat ice cream too often.
- The kids can do the hard parts! What I love most is that I can grab a few mason jars and then get my kids to do the shaking. They love helping out with these ice creams and helping me to come up with new flavors.
Heavy Whipping Cream- You should look for the heavy creams with the higher fat percentage as this will give you a creamier consistency, and it holds up a bit better too.
Vanilla- You will need vanilla extract to help us get our desired flavor. A higher quality vanilla will give a stronger flavor but use what you have on hand.
Creamy Peanut Butter- This will add a nice savory touch to the ice cream and give it that delicious flavor we're looking for.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Peanut Butter Mason Jar Ice Cream
Step 1: Add your heavy cream to a pint-sized mason jar.
Step 2: Next, add your granulated sugar to the jar of cream.
Step 3: Add in the vanilla extract and the peanut butter.
Step 4: Close the lid to the jar and secure it tightly.
Step 5: Shake for about 3-5 minutes or until the mixture has thickened. Dip a spoon into the mixture to test thickness. You want the cream to cling to the spoon and not have more than a drip or two.
Step 6: Close the lid again and place the jar into the freezer for about 3 hours before eating.
🍴 Recipe Tips
Make sure to use a pint sized mason jar with a fitted lid and rim for your peanut butter ice cream. This will make sure that your ice cream mixture has enough space to move around and become frothy. Too much space or even too little space (a bigger or smaller jar) will change the results and could cause you to work harder to make your ice cream perfect.
You will know that you are done mixing up the ice cream mixture when it goes from sounding sloshy inside the jar to being stiffer. You can physically feel and hear the mixture thicken as you shake the jar, and once it's noticeably thick and no longer moving around in there, stop.
To test that your ice cream has thickened perfectly, open the lid and dip a spoon in. Hold the spoon straight up above the jar. You want the liquid to cling to the spoon well and have no more than a drop or two back into the jar. When it does this, you're ready to close the jar back up and place it into the freezer. In just a few hours, your peanut butter ice cream recipe is ready!
💭 Recipe FAQs
Nope. This ice cream recipe does not require any eggs making it a non-cooking recipe and one that is perfectly safe to consume as a liquid or as a solid.
It typically takes around 4-6 hours to firm up in the freezer.
Yes, you can use creamy or crunchy peanut butter, depending on your preference.
❤️ More Delicious Frozen Recipes
If you tried this Peanut Butter Mason Jar Ice Cream, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Peanut Butter Mason Jar Ice Cream
- ½ cup Heavy Cream ($0.75)
- 1 Tablespoon Granulated Sugar ($0.01)
- 2 teaspoons Vanilla Extract ($0.06)
- 1 teaspoons Peanut Butter ($0.01)
- Measure your heavy cream and pour it into a mason jar.
- Add your sugar to the jar.
- Add the vanilla extract and peanut butter.
- Close the lid to the jar nice and tightly.
- Shake the jar really good for about 3 minutes. You'll feel the texture within the jar change slightly and the mix should be thick enough to cling to a spoon when dipped, without running off more than a drop of two.
- Place the jar in the freezer and let it freeze for at least 3 hours before eating.
- Use a pint-sized mason jar with a fitted lid and rim to make your ice cream.
- Ensure the jar size is appropriate to allow space for proper freezing.
- Stop shaking the jar when the ice cream thickens and no longer moves when shaken.
- To check for readiness, dip a spoon into the ice cream; it should cling to the spoon with only a few drops falling back into the jar.
- Seal the jar and freeze for a few hours; it can be stored in the freezer for up to 6 months.
- Once thawed and opened, it's best not to refreeze the ice cream; enjoy it in one go for the best taste.