Peanut Butter Ice Cream Recipe

This no-churn, extra-creamy peanut butter ice cream will make an ideal treat for a sunny day. Full of rich, nutty flavour with a hint of buttery caramel from Lyle's Golden Syrup. It takes 10 minutes to make, and you do not need an ice-cream machine or any fancy equipment to make them! Made with only a handful of ingredients, and unlike many recipes out there, this one does not require any condensed milk or bananas! If frozen desserts are your thing, then you are going to love this ice cream!

Prep Time
Cook Time
5 min
Check out the Baker

This lovely recipe was created by Anna. You can find more of her stunning bakes via her Instagram @anna_wierzbinska or through her baking blog.

800ml/ 8 scoops
  • 4 large egg yolks
  • 120 ml Lyle’s Golden Syrup
  • 500 ml double cream
  • 200 g peanut butter (smooth or crunchy), melted
  • 1 tsp vanilla extract
  1. Place the egg yolks into a large bowl and using an electric mixer or a whisk, beat them until pale and fluffy, for about 2-3 minutes. Add Lyle's Golden Syrup and whisk again to combine. Pour in the double/ heavy cream and mix it all together.

  2. Bring a medium saucepan set over medium heat to simmer, then place the bowl with the egg yolk mixture on top of it, ensuring that the bottom of the bowl doesn't touch the water. Keep whisking the mixture for 5-10 minutes until it becomes really frothy and bubbly. You know the mixture is ready when it coats the back of the spoon. Remove from the heat and allow it to cool slightly.

  3. Stir in the melted peanut butter into the egg yolk mixture, followed by the vanilla extract and whisk well to combine. Pour the mixture into a freezer-friendly container, then tap it a few times against the surface to release the air bubbles. Allow it to cool completely, then cover the top with clingfilm and place in the freezer for a minimum of 6 hours or overnight.

  4. Remove the ice cream from the freezer about 15 minutes before serving, scoop & enjoy!     


This ice cream already tastes great on its own, but you can also try experimenting with lots of add-ons and different serving suggestions.

Reserve some of the peanut butter and add peanut butter swirl into your ice cream. When pouring the ice cream into the container, pour half of the mixture in, then swirl the peanut butter layer and finish by pouring the remaining ice cream mixture on top.

Add chopped, roasted peanuts into the ice cream mix, or serve scoops of ice cream with a sprinkle of roasted, chopped peanuts on top.

Enhance the peanut butter flavour by adding some mini peanut butter cups into the ice cream mix before freezing it.

Why not try adding some sea salt flakes? Adding a sprinkle of sea salt flakes on top of your ice cream will enhance that peanut butter flavour even more!

Drizzle some melted chocolate or Lyle's Golden Syrup on top for an even more delicious ice cream

Chef's Tips

Do I need an ice cream machine to make this recipe?

No! The beauty of this peanut butter ice cream is the fact that it doesn't require an ice cream maker/ machine. It is a no-churn ice cream, you just make it and allow it to freeze. You don't even have to do any stirring or mixing it in between!


What can I use to freeze my ice cream in?

There are few different ways that you can store and freeze your ice cream. My personal favourite is to use a loaf pan. Most kitchens will already have one, and it fits easily in the freezer. Metal or glass pans will be fine to use.

If you don't have a loaf pan, you can also use an old (used) ice cream container. Just make sure you wash it before using it.

You can also purchase special ice cream containers in speciality stores or online. But any freezer-friendly container can e used, just make sure you check it is suitable for freezing.


Can I refreeze partially melted ice cream?

In simplest terms- no, you can't. This is because ice crystals will form on your ice cream if you refreeze it. This will impact the texture of your ice cream in a negative way. I would recommend freezing your ice cream as soon as you have finished serving it, to minimise the ice crystals developing.