Peanut Butter Ice Cream: One of the easiest ice cream recipes you’ll ever make! No eggs, no cooking, and 5 minutes of prep time!
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I regret to say that you might be seeing an awful lot of ice cream in the next few weeks and months. Sorrynotsorry.
Who doesn’t love ice cream especially with the dog days approaching? Since making our second batch this week, we’ve decided we no longer will be buying overpriced ice cream from the grocery store – seriously, $5.99 for a 1/2 gallon?? What’s the point in spending all that extra money on ice cream that’s got who-knows-what on the ingredient list?
Our second batch this week was this peanut butter ice cream. Swoon!!
Peanut butter cookies studded with honey roasted peanuts and crackly tops? Yes ma’am!
Peanut butter cheesecake brownies? Oh dear me!
How to Make Peanut Butter Ice Cream
This particular ice cream recipe was incredibly easy to make! It wasn’t made with a custardy cooked eggs base, like most of our favorite ice cream recipes are, so Kyle decided to make it on his own. Fine by me!
To make this ice cream, you’ll simply puree all of the ingredients in a food processor or blender. The blender really works best for this and I really do love my Vitamix for blending large batches of ice cream, since it’s made to puree liquids. But the food processor will work too. Just make sure your food processor can hold at least 7 cups of liquid for this recipe.
After you’ve pureed the mixture, you’ll chill the mixture for a few hours and then pour it into the ice cream maker to make the ice cream.
The only “issue” Kyle had with this recipe was that he mistook purée for mix and mixed the mixture in the KitchenAid mixer instead of the food processor. And actually, I think we may have benefited from his mistake!!
The ice cream was full of little peanut butter bits throughout the whole batch and I’m not sure that would have been the case had he puréed the mixture. It was wonderful!!
We made a double batch of this recipe this time and although it looked like mistake #2 of the evening after we poured the mixture into the ice cream maker (would the liquid overflow the ice cream maker??), it turned out just fine and no spillage occurred.
So if you’ve been on the fence about purchasing an ice cream maker, get off the fence and go treat yourself to it! You won’t regret it for a second!!
Inspired to Make More Peanut Butter Ice Cream?
And if you’re inspired by all of this peanut butter talk to make more peanut butter ice cream, you may want to try my peanut butter Oreo ice cream, this no churn peanut butter cup ice cream, my favorite ice cream cake with peanut butter cookies and cream ice cream, and this amazing peanut butter cup hot fudge swirl ice cream. Though this tin roof ice cream isn’t specifically peanut butter ice cream, there are peanuts in it, so you may like that one too!
Any of them would be outstanding in a homemade waffle cone too!
From May 2008: The Inaugural BB Recipe: Herbed-Baked Eggs
- ¾ cup smooth peanut butter
- ¾ cup plus 2 tbsp sugar
- 2 ⅔ cup half and half
- Pinch of salt
- ⅛ tsp vanilla extract
- Purée the peanut butter, sugar, half and half, salt, and vanilla in a blender or food processor until smooth.
- Chill the mixture thoroughly in the refrigerator for at least 6 hours or preferably overnight.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a bowl or ice cream container (see the Recommended Products list below) and freeze for at least 4 hours before serving.
adapted from The Perfect Scoop by David Lebovitz
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