Peanut Butter Ice Cream


Peanut Butter Ice Cream…it had never crossed my mind but the possibility of infusing one of my favourite flavours into one of my favourite treats was a delicious thought refusing to leave my mind.

An unlikely choice followed after looking through several recipes. I choose the one with no heavy cream, no cooking required and ingredients I had never used before in making home- made ice cream .

So why was this recipe chosen over the others?  Call it a sixth sense when it comes to sizing up a new recipe, I could practically taste it.

After a couple of minor adjustments to the ingredients and a few more to the method of preparation along with a thirty minute churn in the ice cream machine came the celebration of success. Silky, smooth texture with a bright peanut-buttery taste, absolutely satisfying to the pallet!

This ice cream is too good to be so easy to make!

Peanut Butter Ice Cream

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) can evaporated milk

1 ¼ cups whole milk

½ cup unsweetened peanut butter

¼ cup granulated sugar

2 teaspoons vanilla extract

  1. Combine sweetened condensed milk, evaporated milk, whole milk,  peanut butter, sugar and vanilla, cover with plastic wrap and refrigerate. (the colder the mixture the less time it will take in the ice cream maker)
  2. Freeze according to ice cream makers directions until it reaches a soft serve consistency (about 30 to 35 minutes)
  3. Transfer ice cream into a plastic container which has been previously placed into the freezer to keep cold, cover surface with plastic wrap and place a lid.
  4. For best results ice cream should ripen in the freezer for at least 2 hours or overnight before serving.
  5. If ice cream is frozen overnight or longer, remove from freezer about 10 minutes before serving to soften.
  6. Makes 1 quart.








Notes, Tips and Suggestions

  • The above posted recipe is in its original form however any changes made are listed below.
  • Sweetened peanut butter was used so I decreased the sugar to 2 tablespoons although next time I will omit the sugar altogether.
  • Not having any whole milk I used 10% cream…didn’t hurt.
  • Placing all ingredients into a blender instead of stirring them together incorporates in the peanut butter very well.
  • Make sure the mixture is very cold before adding to the ice cream machine, after refrigerating, placing it into the freezer for about half hour will make sure it’s at its coldest.
  • Don’t forget to place the ice cream maker’s liner into the freezer the night before. If you have room it’s a good idea to keep it in the freezer at all times ready for whenever the urge for homemade ice cream strikes.
  • Fold in chopped peanut butter cups or peanuts into the soft ice cream before freezing.
  • Brownie peanut butter ice cream sandwiches…just a thought…
  • It would be interesting to see how almond or cashew butter would work in this recipe.
  • Without mentioning any names it’s time to dust off those ice cream machines and put them to work!

2 thoughts on “Peanut Butter Ice Cream

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