Peanut Butter Ice Cream Recipe

This Peanut Butter Ice Cream Recipe is creamy, rich, and packed with bold peanut butter flavor. Whether I’m scooping it into a cone or enjoying it straight from the bowl, every bite is smooth, nutty, and satisfying. It’s the kind of dessert I crave on hot afternoons—or anytime I need a sweet, indulgent treat.

Why You’ll Love This Recipe

I love how simple this ice cream is to make, with just a few ingredients and no fussy steps. The texture is ultra-creamy thanks to the heavy cream and peanut butter, and the flavor is sweet but perfectly balanced with that signature peanut saltiness. It’s one of those recipes that feels like something I’d buy at an ice cream shop but is surprisingly easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream

• Whole milk

• Creamy peanut butter

• Granulated sugar

• Vanilla extract

• Salt

Optional mix-ins:

• Crushed peanut butter cups

• Chopped peanuts

• Chocolate chips

• Swirls of jelly or caramel

Directions

1. In a saucepan over medium heat, I combine the milk, sugar, and salt, stirring until the sugar dissolves.

2. I whisk in the peanut butter until fully smooth and melted into the mixture.

3. I remove the pan from heat and stir in the vanilla extract.

4. I let the base cool completely in the refrigerator for at least 2 hours (or overnight for best results).

5. Once chilled, I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions, usually for about 20–25 minutes.

6. When the ice cream reaches soft-serve consistency, I transfer it to a container, add any mix-ins, and freeze for at least 2–4 hours to firm up.

Servings and timing

This recipe makes about 6 servings. It takes me 10 minutes to prep the base, plus 2–4 hours of chill and freeze time, depending on how firm I want it.

Variations

Sometimes I swirl in a ribbon of strawberry jam or honey after churning for a peanut butter and jelly twist. I’ve also mixed in mini pretzels or toffee bits for a sweet-and-salty contrast. For a chocolate version, I add a bit of cocoa powder to the base or toss in fudge chunks at the end.

Storage/Reheating

I store the ice cream in a freezer-safe container with a lid, pressing a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals. It keeps well for up to 2 weeks. I let it sit at room temperature for 5–10 minutes before scooping to get that perfect creamy texture. No reheating needed, of course—just thaw slightly and enjoy.

FAQs

Can I use natural peanut butter?

I prefer creamy, no-stir peanut butter for the smoothest texture. Natural peanut butter can separate and make the base oily, but I’ve used it with good results if I stir it very well beforehand.

Do I need an ice cream maker?

It helps with texture, but I’ve made a no-churn version by whipping 2 cups of heavy cream and folding it into the cooled peanut butter mixture. Then I freeze it in a loaf pan until firm.

Is this ice cream super sweet?

It’s sweet, but not overly so. If I want it less sweet, I slightly reduce the sugar or use dark chocolate mix-ins to balance it out.

Can I make this dairy-free?

Yes, I’ve made it with full-fat coconut milk and it turns out rich and creamy. I also use a dairy-free peanut butter and skip the heavy cream.

What’s the best way to get it soft and scoopable?

I always let it sit out for a few minutes before scooping. If it’s rock hard, I dip my scoop in hot water to glide through it easily.

Conclusion

Peanut Butter Ice Cream is a creamy, rich, and totally satisfying dessert I can whip up anytime I have a peanut butter craving. Whether I enjoy it plain or load it with mix-ins, it always hits the spot. Once I made it, it became a go-to in my homemade ice cream lineup.