Nutty Buddy Ice Cream

This Nutty Buddy ice cream recipe is an easy no-churn dessert made with creamy peanut butter, chopped Nutty Buddy bars and ribbons of hot fudge.

Course Dessert

Cuisine American

Prep Time 15

Freeze 4

Total Time 4 15

Servings people

Calories 430kcal

Author Katie G.

Add the heavy cream to a large mixing bowl. Beat with an electric hand mixer for about 3 minutes, or until stiff peaks form.
Chop the Nutty Buddy bars. Add them to the whipped cream along with the sweetened condensed milk and peanut butter. Gently whisk just until fully incorporated.
Spread the ice cream mixture into a 9 x 5-inch loaf pan.
Microwave the hot fudge for about 30 seconds, or until thin enough to drizzle. Pour it over the ice cream and use a knife to gently swirl it through the mixture.
Cover with plastic wrap and freeze for at least 4 hours, or until firm in the center.
Scoop and serve.

Depending on the temperature of your freezer, the ice cream may take 4 to 6 hours to become firm. For easy make-ahead prep, freeze it overnight.
Gently mix the condensed milk, peanut butter and Nutty Buddy pieces into the whipped cream. Stop as soon as everything is incorporated so you don’t knock out too much air.
Chop the Nutty Buddy bars as finely or coarsely as you like. Larger pieces will soften slightly in the ice cream as it freezes.
Store tightly covered in the freezer for up to 2 months.
For extra texture, add ½ cup salted peanuts or chopped waffle cone pieces.

Want more details? Scroll up for step-by-step instructions, tips and variations.