Peanut butter ice cream is a delicious and creamy dessert that combines the nutty flavor of peanut butter with the creamy sweetness of ice cream. This recipe uses no eggs so it’s super easy to make with very few ingredients!
One of the benefits of an egg-free peanut butter ice cream recipe is that it’s a great option for those who are allergic to eggs or who prefer to avoid them for other reasons.
There are many different variations of egg-free peanut butter ice cream recipes available and I am using David Lebovitz’s recipe from The Perfect Scoop cookbook as inspiration.
Making homemade peanut butter ice cream requires a few simple ingredients that you can find in most grocery stores.
The star of this show is, of course, peanut butter. When selecting a brand, it is important to choose one that is creamy and smooth, as this will help the ice cream achieve a velvety texture. Natural peanut butter can also be used, but it may require additional blending to achieve a smooth consistency.
Heavy cream is another essential ingredient in making peanut butter ice cream. It provides a rich, creamy texture and helps to balance out the sweetness of the sugar and peanut butter. When selecting heavy cream, look for one with a high fat content, as this will help the ice cream freeze properly.
Milk is used to thin out the ice cream base and make it easier to churn. Whole milk is the best option, as it provides the right balance of fat and liquid. Skim or low-fat milk can also be used, but the resulting ice cream may be less creamy.
Sugar is used to sweeten the ice cream and balance out the saltiness of the peanut butter. Granulated sugar is the most commonly used type, but brown sugar can also be used for a deeper, caramel-like flavor.
Vanilla extract is used to add flavor and depth to the ice cream. When selecting vanilla extract, look for one that is pure and free from artificial flavors or additives.
Salt is used to balance out the sweetness of the ice cream and bring out the nutty flavor of the peanut butter. A pinch of salt is all that is needed, but it is important not to skip this ingredient.
Overall, these ingredients work together to create a rich and creamy peanut butter ice cream that is sure to satisfy any sweet tooth.
Making the Ice Cream
In a blender, blend together heavy cream, sugar, peanut butter, vanilla, and salt until smooth. Blend until smooth.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the ice cream mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice creamback into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the ice cream as per the manufacturer’s instructions.
You can start eating your ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
How to Store Peanut Butter Ice Cream
Proper storage is essential to maintain the quality and texture of peanut butter ice cream. Here are some tips on how to store your homemade peanut butter ice cream:
- Store the ice cream in an airtight container to prevent freezer burn.
- Place the container at the back of the freezer, where the temperature is the coldest.
- Avoid storing the ice cream in the freezer door, as it is exposed to temperature fluctuations.
- Label the container with the date of preparation to keep track of its freshness.
- Peanut butter ice cream can be stored in the freezer for up to 2 weeks.
How to Serve Peanut Butter Ice Cream
Serving peanut butter ice cream is simple and straightforward. Here are some tips to make it even more enjoyable:
- Let the ice cream sit at room temperature for a few minutes before serving to soften it.
- Use a warm ice cream scoop to make it easier to scoop.
- Serve the ice cream in a chilled bowl or cone to keep it from melting too quickly.
- Peanut butter ice cream can be enjoyed on its own or paired with other desserts like brownies or cakes.
By following these tips, you can ensure that your peanut butter ice cream is stored properly and served in the best way possible.
Variations and Add-Ins
One of the best things about making your own peanut butter ice cream is that you can customize it to your liking. Here are some ideas for variations and add-ins:
For a classic combination, add in some chocolate chips to your peanut butter ice cream. You can use milk chocolate, dark chocolate, or even white chocolate chips. Fold them into the ice cream mixture after it has been churned in the ice cream maker.
Drizzle some caramel sauce over your peanut butter ice cream for a sweet and indulgent treat. You can make your own caramel sauce or use store-bought. Either way, it will add a delicious richness to the ice cream.
For a salty crunch, add some crushed pretzels to your peanut butter ice cream. You can mix them in before freezing the ice cream or sprinkle them on top when serving.
For a fun twist on peanut butter and jelly, swirl some jelly or jam into your peanut butter ice cream. You can use grape jelly, strawberry jam, or any other flavor you like. Simply spoon some jelly on top of the ice cream and use a knife to swirl it in.
For a healthier option, add some sliced bananas to your peanut butter ice cream. The sweetness of the bananas pairs perfectly with the nuttiness of the peanut butter. You can mix them in before freezing the ice cream or use them as a topping.
Frequently asked questions
Can you make lactose-free peanut butter ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade strawberry ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free peanut butter ice cream?
Yes! If you want a dairy-free peanut butter ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is peanut butter ice cream gluten-free?
peanut butter ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
Can I use natural peanut butter instead of regular peanut butter?
Yes, natural peanut butter can be used in this recipe instead of regular peanut butter. Just make sure to stir the peanut butter well before adding it to the mixture, as natural peanut butter tends to separate.
How long does peanut butter ice cream last in the freezer?
A: Homemade peanut butter ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
The Cherry on Top
I love a Reece’s Peanut Butter cups, so what I do is crush those and add them in as well. This is so rich that it will blow your socks of!!
List of other ice creams
Here’s the Peanut Butter Ice Cream recipe!
Peanut Butter Ice Cream
- ¾ cup smooth peanut butter
- 2⅔ cups half & half UK: Use 1⅓ cup heavy cream and 1 cup whole milk
- ¾ cup granulated sugar plus 2 teaspoons
- ⅛ teaspoon vanilla extract
- 1 pinch salt
- Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more