Peanut Butter Ice Cream
This homemade Peanut Butter Ice Cream is a rich and creamy dessert that combines the irresistible flavors of smooth peanut butter with the indulgence of ice cream. It’s simple to make and perfect for anyone who loves the creamy, nutty goodness of peanut butter. With minimal ingredients and no baking required, this treat is ideal for a fun and satisfying dessert.
Equipment
- Ice Cream Maker – 1 unit
- Mixing Bowls – 2 units
- Hand Mixer or Whisk – 1 unit
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Spatula (1 unit)
- Airtight Container – 1 unit
Ingredients
- Heavy Cream – 2 cups 480 ml
- Whole Milk – 1 cup 240 ml
- Sugar – ¾ cup 150 g
- Vanilla Extract – 1 teaspoon 5 ml
- Peanut Butter smooth – 1 cup (240 g)
- Chopped Peanuts optional – ½ cup (75 g)
- Chocolate Chips optional – ½ cup (90 g)
Instructions
Prepare the Ice Cream Base:
- In a medium mixing bowl, combine the heavy cream, whole milk, sugar, and vanilla extract. Whisk or use a hand mixer until the sugar is dissolved and the mixture is smooth.
Add Peanut Butter:
- Gradually add peanut butter into the mixture and whisk until completely combined. If needed, warm the peanut butter slightly for easier blending.
Chill the Mixture:
- Place the bowl in the refrigerator for at least 1 hour to chill the mixture. This step ensures the ice cream freezes properly.
Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker.Follow the manufacturer’s instructions, churning for 20-30 minutes until the ice cream reaches a thick, creamy consistency.
Add Optional Ingredients:
- During the last 5 minutes of churning, add chopped peanuts or chocolate chips if desired. Continue churning until mixed well.
Freeze the Ice Cream:
- Transfer the churned ice cream into an airtight container and freeze for 3-4 hours or until the ice cream reaches your desired firmness.
Notes
- Peanut Butter: For best results, use smooth peanut butter with no added sugar or oils. If you prefer a chunkier texture, you can substitute crunchy peanut butter or fold in chopped peanuts at the end of churning.
- Dairy-Free Version: Substitute the heavy cream and whole milk with coconut cream or almond milk, although the texture may be a bit different.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks.
- Texture Tip: Let the ice cream sit at room temperature for 5-10 minutes before serving to soften for easier scooping.