Skrewball Whiskey Ice Cream recipe comes together in 10 minutes—it’s an easy way to make homemade ice cream without a machine. Spiked with a splash of Skrewball Whiskey and decorated with a pretty peanut butter swirl, each scoop is deliciously creamy but meant for an adult crowd only!
Skrewball Peanut Butter Whiskey Ice Cream
Our Skrewball Whiskey Ice Cream takes a classic no churn Vanilla Ice Cream base, blends in plenty of peanut butter flavor, and turns it into the best boozy frozen dessert.
This peanut butter ice cream recipe requires only 5 ingredients and a bit of patience: just 10 minutes to mix, chill to marry the flavors, swirl in dollops of peanut butter to form a decorative design, and then set it in the freezer for a few hours for soft-serve scoops or overnight for a harder-style.
Skrewball Whiskey Ice Cream Ingredients
- Sweetened condensed milk
- Skrewball peanut butter whiskey: My brand preference for peanut butter whiskey is Skrewball. However, if you can’t find a bottle of Skrewball brand, other options include Skatterbrain, Sqrrl, Sheep Dog, and Hard Truth.
- Vanilla extract
- Heavy whipping cream or heavy cream: Make sure it is very cold when ready to use.
- Creamy peanut butter: Be sure to use a commercial brand of creamy peanut butter such as JIF, Peter Pan, or Skippy for best results. You do not want to use natural peanut or nut butter, as they have too much oil, which will affect how your ice cream sets and the final texture.
See the recipe card for full information on ingredients and quantities.
How to Make Skrewball Whiskey Ice Cream
- Make The Milk Mixture: Whisk together the sweetened condensed milk, whiskey, and vanilla extract.
- Create The Ice Cream: Beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the sweetened condensed milk mixture, ⅓ at a time, until no white streak remains. Spread the ice cream mixture into a loaf pan, cover, and freezer for 1½-2 hours.
- Prepare With Peanut Butter: Heat the peanut butter to a pourable consistency. Top the ice cream with dollops of peanut butter and swirl it throughout the entire pan. Add the remaining peanut butter to the top of the ice cream and swirl to create a decorative design.
- Freeze, Scoop, And Serve: Cover and freeze the ice cream for 2-2½ hours or up to overnight. Once hardened, you can scoop it into a bowl or cone. Enjoy!
Tips & Variations
- A 4-hour freeze will yield a soft-serve texture. An 8-hour to overnight freeze will make your ice cream much harder when scooped.
- When beating the heavy cream, make sure to start the mixer on low and gradually work up to medium-high. This will help build air into the whipping cream so that it does not spray out of the bowl when you first start beating the cream.
- For best results, make sure that your heavy whipping cream is very cold in order to get nice stiff peaks. You can place your mixing bowl in the freezer for up to 30 minutes to ensure that your whipping cream stays as cold as possible while being whipped.
- When swirling the peanut butter into the ice cream, try to work quickly so that the cold ice cream mixture doesn’t start to harden the peanut butter too fast. Try to really get the peanut butter swirled into the entire pan of ice cream.
- Be sure to label this ice cream “Adult Friendly,” as the alcohol does not cook off and remains in the mixture.
How To Serve
Make With Mix-Ins: You can add some mix-ins to this ice cream before placing it in the freezer. Reese’s pieces, chopped peanut butter cups, crushed Nutter Butter cookies, and peanut butter chips are some of my favorites because they boost the peanut butter flavor and add a bit of crunch.
Tasty Toppings: Feel free to top your frozen treat with a drizzle of chocolate syrup, a dollop of whipped cream, chopped nuts, or sprinkle on some chocolate chips, M&Ms, or another kind of candy.
Make It A Milkshake: Add a few scoops of ice cream and whole milk to a blender to make a Skrewball milkshake. Pour the mixture into a tall glass and sip your blended boozy beverage through a straw.
Proper Storage
- To Store: You can store this Skrewball Ice Cream in the freezer, covered with plastic wrap, for up to 2 weeks.
Can I add extra alcohol to my ice cream?
No, you need to be mindful to accurately measure the Skrewball Whiskey (3 tablespoons = 1 standard 1½-ounce shot). Alcohol will not freeze, so if you add too much of it to your ice cream mixture, your ice cream will not set or freeze properly.
Is this ice cream family-friendly?
This treat is meant for adults only since the alcohol does not cook off and remains in the mixture. However, if you’re looking for some make your own ice cream recipes that kids can enjoy too, check out my Unicorn Ice Cream, Cotton Candy Ice Cream, and Caramel Pretzel Ice Cream, and more!
More Skrewball Recipes
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Skrewball Whiskey Ice Cream
Ingredients
- 14 ounces sweetened condensed milk
- 3 tablespoons Skrewball peanut butter-flavored whiskey
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream very cold
- ½ cup creamy peanut butter
Instructions
- In a large mixing bowl, whisk together the sweetened condensed milk, Skrewball peanut butter-flavored whiskey, and vanilla extract until fully combined.14 ounces sweetened condensed milk, 3 tablespoons Skrewball peanut butter-flavored whiskey, 1 teaspoon vanilla extract
- In a separate large mixing bowl, beat the heavy whipping cream, using a handheld mixer on medium-high speed, for 3-4 minutes or until you have stiff peaks. You will need to start the mixer on low and gradually work up to medium-high. This will help build air into the heavy whipping cream so that it does not spray out of the bowl when you first start beating the cream.2 cups heavy whipping cream
- Using a rubber spatula, gently fold ⅓ of the whipped cream into the bowl of sweetened condensed milk until incorporated. Add another ⅓ of the whipped cream to the bowl and fold that in until incorporated. Add the remaining ⅓ of the whipped cream into the bowl of sweetened condensed milk and fold the mixture together until all the whipped cream has been uniformly incorporated and no white streak or lumps of whipped cream remains in the ice cream mixture.
- Spread the Skrewball ice cream mixture into an even layer in a 4½ x 8½ loaf pan. Lightly cover the pan with a piece of plastic wrap and place it into the freezer for 1½-2 hours.
- Heat the creamy peanut butter in a small microwave-safe bowl for 30-40 seconds on high or until the peanut butter has a pourable consistency. Be sure to stir the peanut butter well to make sure no lumps remain.½ cup creamy peanut butter
- Remove the loaf pan with the Skrewball ice cream from the freezer and remove the piece of plastic wrap. Your ice cream should still be soft-set but firm enough that the pourable peanut butter does not sink to the bottom of the pan when added.
- Using a large spoon, dollop about 5-6 spoonfuls (about ⅔ of the peanut butter) of the soft peanut butter in different spots on the top of the ice cream. Swirl the peanut butter into the ice cream using a butter knife or large wooden skewer. You will want to work quickly so that the cold ice cream mixture doesn’t start to harden the peanut butter too quickly. Try to really get the peanut butter swirled into the entire pan of ice cream.
- With the remaining peanut butter, add dollops to the top of the ice cream again and gently swirl to create a decorative design on the top of the ice cream.
- Replace the piece of plastic wrap to the top of the loaf pan, being careful not to disturb the decorative swirl of peanut butter, and return the loaf pan to the freezer to finish freezing the Skrewball ice cream. This will take a minimum of 2-2½ hours up to overnight to freeze the ice cream to the desired consistency.
- Once your Skrewball ice cream has hardened, you can scoop it out into a bowl or ice cream cone to enjoy.
Jenn’s Notes
- To Store: You can store this Skrewball Ice Cream in the freezer, covered with plastic wrap, for up to 2 weeks.
- A 4-hour freeze will yield a soft-serve texture. With an 8-hour to overnight freeze, your ice cream will be much harder when scooped.
- Be sure to use a commercial brand of creamy peanut butter such as JIF, Peter Pan, or Skippy for best results. You do not want to use natural peanut or nut butter, as they have too much oil, which will affect how your ice cream sets and the final texture.
- When beating the heavy cream, make sure to start the mixer on low and gradually work up to medium-high. This will help build air into the whipping cream so that it does not spray out of the bowl when you first start beating the cream.
- For best results, make sure that your heavy whipping cream is very cold in order to get nice stiff peaks. You can place your mixing bowl in the freezer for up to 30 minutes to ensure that your whipping cream stays as cold as possible while being whipped.
- When swirling the peanut butter into the ice cream, try to work quickly so that the cold ice cream mixture doesn’t start to harden the peanut butter too fast. Try to really get the peanut butter swirled into the entire pan of ice cream.
- Be sure to label this ice cream “Adult Friendly,” as the alcohol does not cook off and remains in the mixture.
