Homemade Peanut Butter Ice Cream
I spent months in the kitchen testing and tweaking ice cream recipes (not a bad job, eh?). Now I’m sharing this rich, creamy Peanut Butter Ice Cream that you can make at home with no ice cream maker (or experience) needed!
Servings: 10 servings
Ingredients
- 2 cups (473ml) heavy whipping cream 1 pint
- 1 Tbsp vanilla extract
- 14 oz can sweetened condensed milk
- 1 ½ cups (405g) creamy peanut butter divided
Instructions
- Make the peanut butter chunks: measure 1/2 cup of creamy peanut butter. Drop 1/2 tsp portions of peanut butter onto a baking sheet lined with a silicone baking mat or parchment paper. You should have roughly 48 peanut butter chunks. Place the tray in the freezer until frozen, about 45-60 minutes.1 ½ cups (405g) creamy peanut butter
- In a mixing bowl combine the sweetened condensed milk and the remaining 1 cup creamy peanut butter with a spatula until smooth. Set aside.14 oz can sweetened condensed milk
- In a stand mixer or using a handheld mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form.2 cups (473ml) heavy whipping cream, 1 Tbsp vanilla extract
- Add in the sweetened condensed milk / peanut butter mixture, beating on low until combined.
- Fold in the frozen peanut butter chunks, reserving a dozen for the top of the ice cream.
- Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Add the additional peanut butter chunks on top, pressing them in slightly. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, overnight is preferred.
Notes
Store this Peanut Butter Ice Cream in the freezer for up to 2 weeks. I recommend letting it sit on the counter for 10 minutes before scooping.
Nutrition
Calories: 523kcal | Carbohydrates: 32g | Protein: 13g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 67mg | Sodium: 229mg | Potassium: 412mg | Fiber: 2g | Sugar: 27g | Vitamin A: 802IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 1mg