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Review RecipeWhiskey Ice Cream
Skrewball Whiskey Ice Cream combines the rich flavors of peanut butter and whiskey in a creamy, easy-to-make dessert. Ready in just a few hours, it's perfect for any occasion, from casual get-togethers to special celebrations.
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Skrewball Whiskey Ice Cream is what happens when dessert gets a little tipsy — in the best possible way. We’re taking the unmistakable peanut butter flavor of Skrewball and folding it into a rich, no-churn ice cream that’s dangerously easy to make. Think creamy, dreamy peanut butter vibes with a cheeky whiskey kick. It’s a grown-up treat, but let’s be honest — you’ll be licking the spoon like a kid.
Skrewball Whiskey Ice Cream Ingredients
You know that moment when you taste something and instantly regret not making a double batch? Yeah… that’s this ice cream.
To make it, you’ll need:
- 14 ounces of 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
Ingredient Substitutions and Additions
Peanut butter whiskey – You can use another brand but Skrewball is the OG and has a super creamy, sweet peanut butter flavor that makes this ice cream really shine.
Add-Ins — Try chopped peanut butter cups, a swirl of chocolate fudge, or crushed pretzels for crunch.
👩🍳 Tip From Our Recipe Developers 👩🍳 Use full-fat ingredients! Stick with heavy cream and sweetened condensed milk — low-fat swaps won’t give you the rich, creamy texture this recipe is known for.
Best Peanut Butter To Use
🚫 Natural peanut butter can be too oily and affect the texture of your ice cream.
✅ It’s best to use commercial brands like JIF or Skippy.
✅ If you’re a fan of crunchy textures, you can use crunchy peanut butter instead.
How To Make This Skrewball Whiskey Ice Cream Recipe
Cold Ingredients
Start with very cold heavy cream. In addition, for best results, chill your bowl and beaters in the freezer for 30 minutes before whipping.
Stiff Peaks
Beat the whipping cream until stiff peaks form for a light, airy texture. If it’s not whipping, chill the bowl in the freezer for 5–10 minutes and try again.
Fold Gently
Gently fold in the whipped cream with a rubber spatula to keep it light and airy—don’t stir.
Follow Precise Measurements for Skrewball
Measure the Skrewball whiskey carefully—too much can stop the ice cream from setting properly. Stick to the recipe for the perfect texture.
Swirl But Don’t Mix
Dollop 5–6 spoonfuls of warm peanut butter on top, then quickly swirl it deep into the ice cream using a butter knife or skewer before it firms up.
How To Serve Skrewball Ice Cream
Serving Skrewball Whiskey Ice Cream is where the fun truly begins. This recipe is perfect for adult birthday parties or casual gatherings with friends.
Wherever you serve it, don’t forget to clearly mark your ice cream ‘Adults Only,’ as the alcohol-spiked ice cream isn’t suitable for children.
Classic Scoop: Serve scoops of ice cream in small bowls topped with a sprinkle of crushed peanuts or a drizzle of chocolate syrup for an extra touch. Or serve in waffle cones, just like when you were a kid.
Serve with Pie: Add a scoop of ice cream with whiskey on top of a slice of pie. Pecan pie or chocolate chip pie with whiskey ice cream will make the perfect sweet treats!
More No Churn Ice Cream
How To Store Homemade Whisky Ice Cream
Secure plastic wrap on top of the loaf pan, being careful not to disturb the swirl pattern — just cover it tightly with cling wrap and foil to avoid crystals from forming.
❄️ This ice cream recipe will keep happily in the freezer for up to two weeks.❄️
Because of the alcohol content in the Skrewball, this ice cream stays a little softer than usual — so it’s scoopable straight from the freezer (hallelujah 🙌). If it does firm up a bit too much, just let it sit on the counter for five minutes and it’ll be perfectly creamy again.
Frequently Asked Questions
Can I use a stand mixer instead of a handheld mixer?
Yes, a stand mixer with a whisk attachment works well for whipping the cream.
Is there a non-alcoholic version of this recipe?
You can omit the whiskey, but the flavor will be different. You might want to add a bit more vanilla extract or a peanut butter flavoring to compensate.
Do I need an ice cream machine to make this recipe?
No, this recipe is designed to be made without an ice cream maker.
What do I use if I don’t have a loaf pan?
You can use one or two freezer-safe containers to make this ice cream. Using a loaf pan is convenient, but not crucial
If you’re after a no-churn ice cream that’s rich, a little cheeky, and absolutely packed with peanut butter flavor, this Skrewball Peanut Butter Whiskey Ice Cream is it. It’s the kind of dessert that gets people talking — and maybe even asking for the recipe before they finish their bowl.
Easy to make, big on flavor, and just the right amount of boozy… this one’s a freezer favorite.
More Recipes With Skrewball
- Recipe for Skrewball Whiskey Balls – bite-sized treats packed with bold peanut butter flavor, a hint of chocolate, and just enough whiskey flavor to make them party-perfect.
- Skrewball Whiskey Peanut Butter Cup Shot – a creamy, dessert-style shooter that tastes just like your favorite chocolate peanut butter candy — but with an adult twist.
- Alcoholic Root Beer Float With Skrewball Whiskey – turn a childhood classic into a grown-up indulgence — it’s fizzy, nostalgic, and irresistibly boozy.
Skrewball Whiskey Ice Cream
Skrewball Whiskey Ice Cream combines the rich flavors of peanut butter and whiskey in a creamy, easy-to-make dessert. Ready in just a few hours, it’s perfect for any occasion, from casual get-togethers to special celebrations.
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 8
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 bowl, whisk together the sweetened condensed milk, Skrewball whiskey, and vanilla extract until smooth.
- In a separate large, chillded mixing bowl, beat the heavy cream with a hand mixer on medium-high speed until stiff peaks form (about 3–4 minutes). Start on low speed and gradually increase to avoid splashing.
- Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture in three additions, folding until no streaks remain. DO NOT stir as it will deflate the whipped cream.
- Spread the mixture into a 4½ x 8½ inch loaf pan. Cover with plastic wrap and freeze for 1½–2 hours, until soft-set.
- Microwave the peanut butter for 30–40 seconds until pourable. Remove the ice cream from the freezer and dollop about ⅔ of the peanut butter across the top. Swirl it in with a butter knife or skewer, working quickly to avoid hardening.
- Add remaining peanut butter in spoonfuls and swirl for a decorative top.
- Cover gently with plastic wrap and freeze for at least 2–2½ more hours, or overnight, until firm.
Notes
- Chill your mixing bowl and beaters for 30 minutes before whipping cream.
- Be patient and ensure your whipping cream forms stiff peaks. This step is crucial for the texture of your ice cream.
- Fold gently to keep the ice cream light and airy.
- If the final ice cream is too firm, let it sit at room temp for 5 minutes before scooping.
Nutrition
Calories: 473kcal | Carbohydrates: 32g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 148mg | Potassium: 332mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 0.4mg
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