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    Home » Desserts

    Peanut butter ice cream

    Published: Jul 5, 2023 by Anna

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    This homemade peanut butter ice cream recipe can be made with a no-churn method as well as in an ice cream maker. The result will be a flavorful and creamy ice cream.

    Ice cream topped with crushed peanuts in a white ramekin. Roasted peanuts are lying around.
    Jump to:
    • Why you should try this peanut butter ice cream
    • What peanut butter to use
    • Other ingredients you will need
    • Cooking tips
    • Step by step instructions
    • How to make no-churn peanut butter ice cream
    • Possible variations
    • FAQ
    • More ice cream recipes 
    • Recipe card

    Why you should try this peanut butter ice cream

    • A prominent peanut butter flavor. Just like these Chewy peanut butter cookies, this pb ice cream has a very distinct peanut butter flavor. So if you're a peanut butter lover, this ice cream is a dream come true.
    • The small batch can be doubled or tripled. You can easily double or triple the ingredients to make a larger batch, catering to a bigger crowd or ensuring plentiful leftovers for later enjoyment.
    • Can be made without an ice cream maker. Don't have an ice cream machine? No problem! This recipe provides an alternative method that allows you to make delicious peanut butter ice cream without the need for specialized equipment.

    What peanut butter to use

    When selecting peanut butter for this recipe, look for options that contain only peanuts and perhaps a pinch of salt, avoiding added sugars or oils. Before measuring, give the peanut butter a thorough stir since natural peanut butter tends to separate in a jar. 

    If you enjoy some crunch in your ice cream, consider using crunchy peanut butter. Choosing between crunchy and creamy peanut butter is a matter of personal preference, allowing you to customize the ice cream to your liking.

    Ice cream topped with crushed peanuts in a white ramekin. One spoon was taken and placed on the rim of the ramekin.

    Other ingredients you will need

    • Egg yolks – You can use the egg whites to make these Coconut macaroons, Meringue cookies, or these amazing-looking Mini pavlova.
    • Powdered sugar
    • Salt – You can skip adding salt if you’re using salted peanut butter.
    • Vanilla extract
    • Whole milk
    • Heavy whipping cream
    • Roasted peanuts for topping

    Cooking tips

    • Don’t overcook the custard. Avoid boiling the custard, as it can result in curdling or a grainy texture. Cook it just until it has a sweetened condensed milk like thickness.
    • Strain the mixture through a sieve for a better texture. remove any lumps or cooked egg bits that may have formed during the cooking process, by straining the mixture through a fine mesh sieve. It's a simple extra step that can make a significant difference in the texture of your homemade ice cream.
    • Don’t overwhip the heavy cream. Whip the cream to medium peaks, stopping just when it holds its shape and has a smooth texture. Overwhipping can lead to the formation of butter solids, resulting in a grainy texture in your ice cream.
    A spoon filled with ice cream with crushed peanuts.

    Step by step instructions

    1. Combine the egg yolks, salt, sugar, and vanilla in a saucepan. 
    2. Add the milk and peanut butter and heat over medium to medium-low heat stirring continuously until the mixture thickens and leaves a thick film on the back of the spoon. 
    3. Remove from the heat and pour into a bowl. Cover the mixture with plastic wrap, ensuring that it touches the surface, and leave it to cool down to room temperature. 
    4. Whip up the heavy cream to medium peaks.
    5. Pour the peanut butter mixture into the whipped cream. Whisk until homogeneous in consistency.
    6. Pour the mixture into your ice cream maker and churn it according to the manufacturer's instructions. Then, transfer the soft ice cream to a container, close it tightly, and refrigerate further until the ice cream is at desired consistency.
    The collage image shows six steps to make homemade ice cream with peanut butter.

    How to make no-churn peanut butter ice cream

    To make no-churn ice cream, transfer the whipped cream and egg yolk mixture into an air-tight container or in a container and close it with plastic wrap so they touch each other, and place it in the freezer for 4 hours or overnight. Enjoy with some crushed roasted peanuts.

    Possible variations

    • Salted caramel - Prepare a homemade Salted caramel sauce and swirl it into the ice cream just before freezing. The sweet and salty caramel will beautifully complement the peanut butter flavor.
    • Peanut butter swirls - Same as with Salted caramel, you can swirl some crunchy or creamy peanut butter into the ice cream right before freezing it.
    • Pretzels - Crush some pretzels and either sprinkle them on top of the ice cream or mix them directly into the ice cream mixture. The salty crunch of the pretzels will provide an exciting texture contrast to the smooth ice cream.
    • Toasted coconut - Toast shredded coconut in a pan until golden brown, then sprinkle it into the ice cream mixture. 
    • Chocolate chips - Fold your choice of chocolate chips into the ice cream mixture before freezing to create a delicious chocolate chip peanut butter ice cream.
    • Peanut butter cups - Add some chopped peanut butter cups into the ice cream mixture and freeze it.
    Ice cream topped with crushed peanuts in a white ramekin. One spoon was taken. Roasted peanuts are lying around.

    FAQ

    How to store peanut butter ice cream?

    Store it in an air-tight container in the freezer for up to 2 weeks.

    Can you use other nut butters to make this ice cream?

    Yes, you can use other nut butter such as pistachio butter or hazelnut butter to create different ice cream flavors. 

    More ice cream recipes 

    Homemade ice cream sandwiches

    Matcha green tea ice cream

    Chocolate ice cream

    Recipe card

    Ice cream topped with crushed peanuts in a white ramekin. Roasted peanuts are lying around.

    Peanut butter ice cream

    This homemade peanut butter ice cream recipe can be made with a no-churn method as well as in an ice cream maker. The result will be a flavorful and creamy ice cream.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Freezing time: 4 hours hours
    Total Time: 4 hours hours 15 minutes minutes
    Servings: 6 servings
    Calories: 503kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • Saucepan
    • Hand mixer
    • Container

    Ingredients

    • 4 egg yolks
    • 150 g powdered sugar
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • 100 ml whole milk
    • 70 g natural peanut butter unsweetened
    • 500 ml heavy cream
    • Roasted peanuts for topping crushed

    Instructions

    • In a saucepan, add the egg yolks, salt, sugar, and vanilla. Whisk well until a homogenous paste-like mixture has formed.
    • Add the milk and peanut butter and heat over medium to medium-low heat stirring continuously until the mixture thickens and leaves a thick film on the back of the spoon. Do not let the mixture boil by controlling the heat.
    • Remove from the heat and pour into a bowl. Cover the mixture with plastic wrap, ensuring that it touches the surface, and leave it to cool down to room temperature. Speed up the process by placing the mixture in the fridge or freezer, but don’t let it cool down lower than room temperature.
    • Whip up the heavy cream to medium peaks.
    • Pour the peanut butter mixture into the whipped cream. Whisk until homogeneous in consistency.
    • Pour the mixture into your ice cream maker and churn it according to the manufacturer's instructions. Then, transfer the soft ice cream to a container, close it tightly, and refrigerate further until the ice cream is at desired consistency.
    • To make no-churn ice cream, transfer the whipped cream and egg yolk mixture into an air-tight container or in a container and close it with plastic wrap so they touch each other, and place it in the freezer for 4 hours or overnight. Enjoy with some crushed roasted peanuts.

    Video

    Notes

    Freeze for up to 2 weeks.

    Nutrition

    Nutrition Facts
    Peanut butter ice cream
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    503
    % Daily Value*
    Fat
     
    40
    g
    62
    %
    Saturated Fat
     
    22
    g
    138
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    12
    g
    Cholesterol
     
    226
    mg
    75
    %
    Sodium
     
    425
    mg
    18
    %
    Potassium
     
    185
    mg
    5
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    29
    g
    32
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    1433
    IU
    29
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    98
    mg
    10
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Comments

    1. Mia says

      July 20, 2023 at 4:31 pm

      5 stars
      This recipe is a game-changer for me. I never thought I could make something this delicious at home.

      Reply
      • Anna says

        July 20, 2023 at 5:07 pm

        Thank you!

        Reply

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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