peanut butter ice cream recipe
The Best peanut butter ice cream recipe
I also appreciate how it’s packed with real, wholesome ingredients that still deliver on flavor. No artificial sweeteners or weird additives—just good, natural peanut butter, a touch of honey or maple syrup for depth, and a little vanilla to tie it all together. It’s a great way to sneak in some healthy fats and protein without anyone even noticing. Plus, it’s so easy to customize—swap in chocolate chips, add a sprinkle of crushed nuts, or even mix in some dark chocolate chunks if you want a little extra indulgence. It’s the kind of recipe that feels like a no-brainer, but it’s also versatile enough to feel like a real treat. Whether you’re making it for a family gathering or just because you’re craving something comforting, this ice cream never lets you down.
Classic Peanut Butter Ice Cream
A creamy, rich homemade ice cream made with peanut butter, sweetened with condensed milk, and chilled to perfection. Perfect for a quick treat or a dessert to impress.
🥘Ingredients
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 cup smooth peanut butter
- 1 tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
In a large bowl, whisk together the heavy cream, sweetened condensed milk, peanut butter, vanilla extract, and salt until fully combined and smooth. -
2
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, or freeze in a large freezer-safe container for 4–6 hours, stirring every 30 minutes to prevent ice crystals. -
3
Once firm and creamy, transfer the ice cream to airtight containers and refrigerate for at least 2 hours before serving.
🔧Equipment
- Mixing bowl
- Whisk
- Ice cream maker (optional)
- Large freezer-safe container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Peanut Butter Ice Cream Works
❓ Frequently Asked Questions About Peanut Butter Ice Cream
How do I make peanut butter ice cream without a blender?
You can still enjoy creamy peanut butter ice cream without one! Just use a food processor or high-speed hand mixer to blend the ingredients until smooth. For extra texture, pulse the mixture in short bursts to avoid over-blending.
Can I substitute a different type of nut butter for the recipe?
Yes, but keep in mind that the flavor and texture may vary. Almond butter or cashew butter work well and add a slightly different taste. Just reduce the quantity slightly—about 2–3 tablespoons less—since nut butters are denser than peanut butter.
How long does peanut butter ice cream last in the freezer?
Store-bought versions typically last 1–2 months in an airtight container. Homemade versions may last slightly longer, but texture can soften over time. For best results, eat within 1 month.
What if I don’t have coconut milk powder?
You can use unsweetened coconut cream instead. Chill it overnight, then scoop out the thick, creamy layer for a similar texture. Avoid the watery liquid part.
