Peanut Butter Ice Cream
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!
Ingredients
- 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
Instructions
- 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.
Notes
*Cuisinart users:
- 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
Nutrition
Serving: 1gCalories: 322kcalCarbohydrates: 28gProtein: 8gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 28mgSodium: 158mgPotassium: 243mgFiber: 1gSugar: 25gVitamin A: 286IUVitamin C: 1mgCalcium: 98mgIron: 0.5mg
Tried this recipe?Let us know how it was!
