PEANUT BUTTER ICE CREAM
Photographing ice cream can be a challenge in warm climates. No matter the photo, this peanut butter ice cream remains one of the most satisfying homemade frozen desserts you can make. It was introduced to our family by a relative and has been a repeat favorite ever since.
This recipe produces an incredibly smooth, creamy texture. It’s simple, uses common ingredients, and delivers deep peanut butter flavor without being overly sweet. If you own an ice cream maker, you’ll find this one particularly rewarding because the custard base creates a rich, velvety finish.
Keep basic pantry items on hand—sugar, eggs, milk, heavy cream, peanut butter, and vanilla—and you can have fresh peanut butter ice cream ready with minimal fuss. The base is straightforward and forgiving, and you can embellish it with add-ins if you like a little crunch or chocolate.
TOPPINGS:
- Chocolate sauce
- Hot fudge
- Magic shell
- Chopped peanuts or crushed peanut butter cups
OTHER ICE CREAM RECIPES
- Fried ice cream
- Cheesecake strawberry ice cream
- Unicorn ice cream
- Classic peanut butter variations
Creamy Peanut Butter Ice Cream
Author: Christy Denney
Summary: This custard-style peanut butter ice cream is rich, smooth, and easy to make. Controlling the texture and sweetness is simple when you make ice cream at home.
Prep Time: 10 mins Cook Time: 10 mins Freeze: 14 hrs Total Time: 14 hrs 20 mins Servings: 8
Ingredients
- 3/4 cup sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, beat the sugar into the eggs until the mixture is thickened and pale yellow, about a couple of minutes. Set aside.
- Warm the milk in a heavy medium saucepan until it reaches a simmer. Slowly whisk a small amount of the hot milk into the egg and sugar mixture to temper the eggs. Continue to add the hot milk gradually while stirring.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a whisk or wooden spoon, until the custard thickens slightly. Be careful not to let it boil, or the eggs may scramble. Remove from heat.
- Whisk the peanut butter into the hot custard until fully incorporated. Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps. Allow it to cool slightly.
- Stir in the heavy cream and vanilla. Cover and refrigerate the custard until completely chilled, or refrigerate overnight for best results.
- Chill the mixture, then freeze it in your ice cream maker according to the manufacturer’s instructions. When churning is complete, the ice cream will be soft-serve consistency. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.
- Variation — Double Peanut Butter: When the ice cream is semi-frozen in the machine, add about 1 cup of crumbled peanut butter cups or chopped chocolate-peanut candies so they fold in evenly without becoming mushy.
Notes
This recipe is adapted from classic custard-style ice cream techniques and yields a creamy, scoopable result. The peanut butter can be adjusted for milder or stronger flavor; natural peanut butter may change texture slightly, so use a well-stirred creamy variety for best consistency. If you prefer a less sweet dessert, reduce the sugar slightly and taste the cooled custard before churning.
Serving tips: Serve scoops with a drizzle of hot fudge, a sprinkle of chopped peanuts, or a crumble of peanut butter cups. For a lighter presentation, top with fresh banana slices or a dusting of cocoa powder.
Storage: Store in an airtight container in the freezer for up to 2 weeks for best quality. Let sit at room temperature a few minutes before scooping for easier serving.
Source: The Ultimate Ice Cream Book by Bruce Weinstein (recipe adapted).