Description
This Peanut Butter Ice Cream Recipe is a rich, creamy dessert packed with sweet and salty peanut butter flavor. Perfectly smooth and simple to make, it’s a homemade treat that rivals your favorite ice cream shop scoop.
Ingredients
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 cup creamy peanut butter
- 2 cups heavy cream
- 1 tsp vanilla extract
- Optional mix-ins:
- Crushed peanut butter cups
- Chopped peanuts
- Chocolate chips
- Swirls of jelly or caramel
Instructions
- In a medium saucepan over medium heat, combine milk, sugar, and salt. Stir until sugar is fully dissolved.
- Whisk in peanut butter until smooth and fully incorporated. Remove from heat.
- Stir in vanilla extract. Let the base cool, then refrigerate for at least 2 hours or overnight.
- Once chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- When ice cream reaches soft-serve consistency, transfer to a container and fold in any mix-ins.
- Cover and freeze for 2–4 hours until firm. Let sit at room temperature for a few minutes before scooping.
Notes
- Use no-stir creamy peanut butter for best texture.
- For no-churn version: whip 2 cups heavy cream, fold in cooled peanut butter base, and freeze in loaf pan.
- Add jam for PB&J flavor, or cocoa powder for a chocolate twist.
- Store with plastic wrap pressed to surface to prevent ice crystals.
- Use hot water to warm scoop if ice cream is too firm.
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 20g
- Sodium: 140mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
