Peanut butter ice cream is a perfect treat to enjoy on a hot summer day! This creamy, delicious, homemade peanut butter ice cream is easy to make in an ice cream maker, and that too with no eggs.
It is a perfect dessert for a party, potluck, or to just indulge in without any reason. It takes only a few minutes of prep time.
You can serve it in a waffle cone, or a cup, drizzle some peanut butter, hot fudge, and roasted peanuts, or top it with some chopped peanut butter cups. A pleasant way to serve your loved one is to make a banana split sundae with it and load it with whipped cream.
Ingredients
This easy homemade peanut butter ice cream recipe is made with only 5 ingredients. You will need heavy whipping cream, whole milk, sea salt, sugar, and peanut butter. I have used the natural creamy peanut butter for the recipe and love Smucker's peanut butter.
Sea salt adds a nice hint of salt flavor and gives a perfect balance to the ice cream taste. It is best to use whole milk for a creamy texture. Low-fat milk can work but the ice cream will not end up as creamy.
Instructions
It is really simple and easy to make peanut butter ice cream at home in an ice cream maker. Take milk in a mixing bowl and add sugar and salt to it. Whisk it with a hand blender until all the sugar is dissolved.
Now add the peanut butter and continue whisking until it gets well blended in the mixture. Pour the heavy cream into the mixture and gently mix it with a spatula. There is no need to whisk it as we will churn it in the ice cream maker.
Chill the mixture in the refrigerator for about 2 hours before churning it. This reduces the overall churn time. Pour the ice cream mixture into the ice cream maker bowl and churn it for about 25-30 minutes.
The peanut butter ice cream is of soft-serve consistency. Transfer it to a freezer-safe container and top it with some chopped pieces of peanut butter cups or chocolate chunks.
Freeze the ice cream for about 5-6 hours in the freezer safe container and then enjoy it 🙂
Substitutions
This peanut butter ice cream is gluten-free. You can also adapt this recipe to use different ingredients.
- Low-fat milk - instead of whole milk, you can use low-fat milk but the texture of ice cream will not be as creamy.
- Sweetener - I have used organic cane sugar but you can use a sugar substitute.
Variations
This peanut butter ice cream can easily be adapted to have swirls of peanut butter or some additional toppings like roasted peanuts, or grated chocolate.
- Swirls - To make peanut butter swirls in the ice cream, add some peanut butter over the ice cream layer in the container and then gently swirl it with a spatula.
- Roasted peanuts - they add a slight crunch, if you are adding salted ones you can cut down on the salt in the recipe or just skip it.
- Chocolate - add some grated chocolate over the ice cream layers to make chocolate peanut butter ice cream. You can also top some while serving.
You might also like this salted caramel ice cream recipe.
Equipment
This peanut butter ice cream recipe is made in the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker but should work for any ice cream maker. Depending on your ice cream maker, you may have to freeze the bowl for 24 hours before making the ice cream.
The fact I love about compressor ice cream makers is that you don't have to worry about pre-freezing the bowl. You can make batch after batch of your favorite ice creams.
If you are looking for an ice cream maker for your family then you can check out this post on which ice cream maker to buy.
Top tip
If you are using a compressor ice cream maker then chill the bowl in the machine for about 5 minutes before pouring the mixture into it. This will reduce the overall churning time.
Storage
Homemade ice cream stores well up to a month in air-tight containers in the freezer. After about 2 weeks you may see some ice crystals forming but you can easily scoop them out.
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📖 Recipe
Peanut Butter Ice Cream
Equipment
Ingredients
- ¾ cup Milk (whole)
- ½ cup Organic cane sugar
- ¼ teaspoon Sea salt (fine)
- ¾ cup Peanut butter (natural, creamy)
- 1 ½ cup Heavy cream
Add-ins
- 2 count Reese's peanut butter cups (optional, chopped)
Instructions
- Blend the milk, sugar, and salt using a hand blender or stand mixer until sugar is dissolved.
- Add the peanut butter and continue blending until it is mixed well.
- Mix the heavy cream with a spatula (do not blend).
- Refrigerate the mixture for 2 hours before churning.
- Stir the mixture and transfer it to the ice cream maker bowl.
- Churn the mixture for about 30 minutes.
- Transfer the peanut butter ice cream to a freezer-safe container.
- Put the chopped peanut butter cups on the top layer.
- Freeze the ice cream for about 5-6 hours before serving.
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