Peanut Butter Ice Cream
This Peanut Butter Ice Cream is the ultimate dessert for peanut butter lovers! Creamy, smooth, and with the perfect balance of sweet and salty, it’s a treat that will melt in your mouth with every bite. Made with simple ingredients like heavy cream, whole milk, and natural peanut butter, this ice cream recipe is easy to prepare and can be customized with various mix-ins like chocolate chips or peanut butter cups. Whether you’re enjoying it on a hot summer day or as a comforting treat after dinner, this homemade peanut butter ice cream will quickly become a family favorite.
Equipment
- 1 Ice Cream Maker
- 1 mixing bowl
- (1) Whisk
- 1 spatula
- 1 Freezer-safe container with lid
- 1 Measuring cups and spoons
Ingredients
- 2 cups 480 ml Heavy cream
- 1 cup 240 ml Whole milk
- 3/4 cup 150 g Granulated sugar
- 1 cup 240 g Peanut butter (smooth or crunchy)
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Instructions
Prepare the Ice Cream Base:
- In a large mixing bowl, combine heavy cream, whole milk, and sugar. Whisk together until the sugar dissolves completely. Add the peanut butter, vanilla extract, and salt. Stir until the peanut butter is fully incorporated and the mixture is smooth.
Chill the Mixture:
- Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours, or preferably overnight. Chilling the mixture helps it thicken and ensures it churns properly in the ice cream maker.
Churn the Ice Cream:
- Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until the ice cream reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula, cover, and place it in the freezer. Let it freeze for at least 4-6 hours, or until firm.
Serve:
- Scoop the peanut butter ice cream into bowls or cones, and enjoy!
Notes
- Storage: Keep any leftover peanut butter ice cream in an airtight container in the freezer for up to 2-3 weeks. Be sure to let it sit at room temperature for a few minutes before scooping if it becomes too hard.
- Mix-ins: For added texture, you can fold in chocolate chips, peanut butter cups, or crushed peanuts after churning. Just make sure to gently stir them in so that the ice cream remains smooth.
- No Ice Cream Maker? No problem! Pour the mixture into a shallow container and freeze. Stir every 30 minutes for about 3-4 hours to break up ice crystals and ensure a creamy texture.