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Home » Ice Cream Recipes

Peanut Butter Ice Cream

Published: Jul 8, 2010 Last Updated: Jan 22, 2020 by Marye 353 words. | About 2 minutes to read this article.

I love making ice cream. Until I made it for the first time I had never had homemade ice cream...and the differences were amazing. One bite and I never looked back.

The trick was to see how many different varieties I could come up with. I mean, that actually tasted good. I found that I liked a creamier, richer ice cream and so I only use a combination of half and half and heavy cream, or all heavy cream.

peanut butter ice cream for the peanut butter lover

 

Over the years I have perfected my ice cream to the point that the main changes are in the flavor.

Well, Nick's birthday cake was chocolate mayonnaise cake. It was so rich that I didn't want a super sweet ice cream to go with it. I went with peanut butter to get in a little of the saltiness.

peanut butter ice cream collage

 

It is fantastic! Use homemade peanut butter if you can. If you don't make peanut butter then get organic peanut butter that is made with just peanuts and maybe a little oil. You don't want any added sugars or sweeteners in this.

Oh my gosh... this peanut butter ice cream is sooooooo good. The peanut flavor just pops. You take a bite, get the melty, creamy mouthfeel and then the peanutiness sort of hits you...followed by the saltiness.

spoonful of peanut butter ice cream

 

Just try it. It is too hard to explain.

 

Peanut Butter Ice Cream

  • 4 cups half and half
  • 4 cups heavy cream (make sure it is heavy cream and doesnt have skim milk added)
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 ½ cups peanut butter
  • 1 Tbs vanilla
  1. Beat the cream until soft peaks form. Set aside.
  2. Blend the peanut butter with about two cups of the half and half.
  3. Add the remaining half and half and beat smooth.
  4. Add the remaining ingredients except the heavy cream.
  5. Carefully fold in the heavy cream and freeze according to manufacturer's instructions.
  6. Pack down into storage container and freeze for at least 3 hours.

Makes about 2 quarts.

Next time I make it I am going to break up some peanut butter cookies into it. 🙂

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About Marye

With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

Reader Interactions

Comments

  1. Chrisy @ Homemade Hooplah

    July 01, 2015 at 9:26 pm

    It has been shamefully long since I've had peanut butter ice cream. TOTALLY making this recipe this weekend!

    Reply
  2. Dee Dee (My Midlife Kitchen)

    July 01, 2015 at 7:16 pm

    You had me at "peanut butter". I LOVE PB in so many things, and ice cream is a delicious way to eat one of my favorite things. I admit I've never made ice cream before, but this recipe may just get me to finally try it. Thanks for the inspiration!

    Reply
    • Marye Audet

      July 01, 2015 at 9:28 pm

      You should! It's really easy... and ..... :::lowers voice in conspirator type manner::: try folding in Reeses AND peanut butter chips...

  3. Lisa

    July 08, 2010 at 9:14 am

    This sounds delish Marye!

    Carefully fold in the heavy cream and freeze according to manufacturer’s instructions.

    Call me stupid, but manufacturer of what?? Is this made in an ice cream maker? I know nothing. 🙂

    ...Lisa

    Reply
    • maryeaudet

      July 08, 2010 at 11:19 am

      Sorry Lisa... yep in an ice cream maker.

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Marye Audet-White, founder of Restless Chipotle Media

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

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