Creamy Peanut Butter Ice Cream
Creamy Peanut Butter Ice Cream blends smooth peanut butter into a rich custard base, producing a dense, nutty frozen dessert with a good balance of sweet and savory. Churning takes about 20–25 minutes, with a few hours of freezing needed before it's ready to scoop.
Equipment
- 1 Mixing Bowls
- 1 Whisk
- 1 Medium saucepan
- 1 Ice Cream Maker
- 1 Freezer-safe container
Ingredients
- 1 cup heavy cream Preferably organic for better flavor
- 1 cup whole milk Use full-fat for creaminess
- ¾ cup granulated sugar
- 1 cup creamy peanut butter Look for unsweetened, high-quality brands
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- In a medium saucepan over medium heat, combine heavy cream, milk, and sugar. Stir continuously until the mixture is warm but not boiling, and the sugar is fully dissolved.
- Remove the saucepan from heat and whisk in the peanut butter until fully incorporated. Ensure the mixture is smooth with no lumps.
- Add vanilla extract and salt, stirring until evenly distributed. Allow the mixture to cool to room temperature.
- Transfer the mixture to a refrigerator-safe container and chill for at least 2 hours, or until completely cold.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. This should take about 25-30 minutes depending on your machine.
- Move the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Seal with an airtight lid and freeze for an additional hour to firm up.
Notes
For a crunchy twist, try adding chocolate chips or roasted peanuts into the mixture during the last few minutes of churning. To make the ice cream vegan, replace the dairy with coconut milk and cream, and use a quality vegan peanut butter.
Nutrition
Calories: 514kcalCarbohydrates: 38gProtein: 12gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 308mgPotassium: 343mgFiber: 2gSugar: 33gVitamin A: 649IUVitamin C: 0.2mgCalcium: 98mgIron: 1mg
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