Making homemade ice cream can feel like a huge undertaking, but this simple peanut butter ice cream recipe makes it easy. Best part? It comes together with just a few quick steps. First, you’ll prepare a simple milk and brown sugar mixture that’s gently simmered until the granules dissolve. Then, you’ll make it a custard by slowly introducing a lightly beaten egg until the ice cream batter coats the back of a spoon. Finally, adding creamy peanut butter—off the heat—until thoroughly melted makes this recipe one for the books. Meanwhile, cream and vanilla further enhance the mixture. After refrigerating it overnight and a quick freeze, a rich peanut butter ice cream is ready to churn.
Ingredients for Peanut Butter Ice Cream
Whole milk: The high-fat content of whole milk helps give the ice cream base a more luxurious mouthfeel and creamy consistency. Although milk with lower fat content will also work for this ice cream recipe, whole milk will achieve the most richness.
Brown sugar: When measuring brown sugar, make sure the measuring cup is firmly packed and the surface is leveled with the back of a knife for adequate measurement. Light or dark brown sugar works well in this recipe. The main difference is the molasses content, as dark brown sugar contains more molasses than light brown sugar.
Salt: A small amount of salt in this recipe helps balance the sweetness of the brown sugar and bring out the nutty notes of the creamy peanut butter.
Egg: Gently warming the lightly beaten egg with a small amount of the hot milk mixture helps temper the eggs to prevent them from scrambling once added to the ice cream base.
Creamy peanut butter: Creamy peanut butter infuses the ice cream mixture with buttery nuttiness as it slowly melts. Choose a high-quality product, as this is the main flavoring component in this simple recipe.
Heavy whipping cream: Heavy whipping cream adds additional richness to the milky base, resulting in a thick and creamy consistency.
Vanilla extract: Infuse the batter with high-quality vanilla extract. For even more flavor, add a whole vanilla bean, which gives the batter a speckled, rustic look.
Directions
Step 1: Make the ice cream batter
In a large, heavy saucepan, heat the milk, brown sugar and salt until bubbles form around the side of the pan. Whisk a small amount of the hot mixture into the egg. Return all to the pan, whisking constantly.
Step 2: Prep the batter for refrigeration
Cook and stir over low heat until the mixture is thickened and coats the back of a spoon. Remove it from the heat and whisk in the peanut butter. Quickly transfer it to a bowl, place it in ice water and stir for 2 minutes. Stir in the cream and vanilla. Press waxed paper onto the surface of the custard. Refrigerate it for several hours or overnight.
Step 3: Freeze the ice cream
Fill the cylinder of an ice cream maker 2/3 full and freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, two to four 4 hours.
Peanut Butter Ice Cream Variations
Add chocolate to the batter: With this easy peanut butter ice cream base, there’s no limit to what you can make. For even more flavor, add melted chocolate along with the creamy peanut butter for a chocolate peanut butter ice cream.
Add peanut butter cups: A few minutes before the ice cream is done churning, add chopped peanut butter cups for a chewy boost of peanut butter and chocolate flavor.
Add jelly to the batter: Turn this simple ice cream batter into a PB&J recipe by swirling your favorite jelly into the ice cream a few minutes before it’s done churning.
How to Store Peanut Butter Ice Cream
This simple recipe calls for a few separate storage steps. In the first half of the recipe, the ice cream batter is transferred into a bowl and quickly chilled in an ice bath. Then, it’s covered with waxed paper pressed along its surface and refrigerated for several hours (or overnight).
The batter is then transferred into the cylinder of an ice cream maker and frozen according to the manufacturer’s directions just before it’s churned. Once the ice cream is made, it should be stored in ice cream or freezer-safe containers—with enough space to expand—for two to four hours before it’s ready to enjoy.
How long does peanut butter ice cream last?
If you wish to save the peanut butter ice cream for later, it can be stored in a freezer-safe container for up to one month.
Peanut Butter Ice Cream Tips
Should you use creamy or crunchy peanut butter in peanut butter ice cream?
In this recipe, you should use creamy peanut butter for the smoothest, creamiest consistency. However, crunchy peanut butter may give the ice cream batter a chewier crunch. It ultimately comes down to personal preference.
What is peanut butter ice cream made of?
The key ingredients in peanut butter ice cream include milk, cream, sugar and peanut butter. However, this recipe is modification-friendly and can be doctored up to include additional ingredients, such as jelly, peanut butter cups and chocolate.
What flavor enhances peanut butter?
Ingredients like a splash of vanilla or almond extract can help enhance the peanut butter’s nuttiness for a deeper flavor.
Peanut Butter Ice Cream
Prep Time
20 min
Cook Time
20 min
Yield
5 cups.
Ingredients
1-1/2 cups whole milk2/3 cup packed brown sugar1/2 teaspoon salt1 large egg, lightly beaten2/3 cup creamy peanut butter2 cups heavy whipping cream2 teaspoons vanilla extract
Directions
In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around side of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts
1/2 cup: 353 calories, 28g fat (14g saturated fat), 77mg cholesterol, 231mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 7g protein.
This creamy peanut butter ice cream recipe makes enough for a gathering. Add your favorite toppings to this quick and easy dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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