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Peanut Butter Ice Cream

Peanut Butter Ice Cream

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    3 h 25 m
jbeech

jbeech

Creamy peanut butter ice cream. Great with chocolate syrup or chocolate cake. The ultimate peanut butter lover's indulgence.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 27 g
  • 41%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
  2. Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
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Reviews

BNJBNJ
29

BNJBNJ

6/27/2004

My whole family loves peanut butter and I was quite excited to try this recipe. Unfortunately, it is not very good. Weird texture and after taste (I think that is from the non fat dry milk powder.) Anyone have a better recipe?

Andrew & Vanessa
23

Andrew & Vanessa

8/9/2008

This was wonderful and creamy! For those who have texture or issues with freezing, try combining whipping cream and whole milk (D) rather than powder. This will give you the texture, taste, and freeze you desire.

SVANTASSELL
23

SVANTASSELL

7/20/2004

This recipe made me never want to buy store-bought ice cream again. I actually skipped the cooking step and used an electric mixer to blend the dry milk and other ingredients until dissolved. It worked out great. YUMMY!

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