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.
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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.
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.
Step by step instructions
- Combine the egg yolks, salt, sugar, and vanilla in a saucepan.
- 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.
- 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.
- 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.
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.
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
Recipe card
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.
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Servings: 6 servings
Calories: 503kcal
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.
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Mia
This recipe is a game-changer for me. I never thought I could make something this delicious at home.
Anna
Thank you!