This homemade peanut butter ice cream is smooth, creamy and packed with peanut butter flavor. Fabulous on its own or with some jammy berry compote, yum!
This homemade ice cream with peanut butter is made with an easy egg-free Philadelphia-style ice cream to let the peanut butter shine. Whip it up in your ice cream maker or follow my tips below to make a no-churn version.
Looking for more fabulous nutty ice creams? Why not try making my beautiful green pistachio ice cream (that actually tastes like pistachios), chunkey money ice cream with chunks of roasted walnuts or rocky road ice cream with roasted almonds. Delicious!
Recipe tips and frequently asked questions
Can you melt peanut butter for ice cream?
The simplest way to melt peanut butter for ice cream is in the microwave. Put a spoonful into a microwave proof bowl. Microwave for thirty seconds then check how melted it is. Microwave for another thirty seconds and check again. Once melted make sure you stir it well for an even melt, then drizzle over your ice cream to your heart's content!
What sort of peanut butter should I use?
Smooth, homogenized peanut butter works best in this recipe. I used the regular huge tube I had in the pantry, you don't need the expensive stuff! I don't recommend natural peanut butter as it tends to separate and may make your ice cream oily. Likewise crunchy peanut butter may not churn properly. if you want some texture I recommend adding some chopped roasted peanuts just before it's finishes churning.
Can I make this without an ice cream machine?
You sure can. To make this without an ice cream machine make the base as per the recipe until you get to the churning part. Put the ice cream into your chilled container and freeze for one hour. Working quickly remove the ice cream from the freezer and whisk it, taking care to scrape the edges which will start to freeze first.
Return to the freezer for another hour. Remove and whisk again. Repeat for another two to three times or until the ice cream resembles soft-serve ice cream. Then allow it to continue freezing until firm.
Can I add other flavors to this?
What makes peanut ice cream even better? Mix ins! Try it with one of these fabulious flavor combos:
- Jam and peanut butter ice cream - drizzle some raspberry compote or strawberry sauce
- Oreo - mix in or sprinkle on crushed-up Oreos for a peanut butter oreo ice cream vibe!
- Chocolate - drizzle on some chocolate fudge sauce like the one in my chocolate sundae
- Banana - try it with some sliced banana for peanut butter and banana ice cream, mm mmm!
Peanut butter: smooth peanut butter works best. The regularly priced stuff works just fine.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget
Brown sugar: also known as light brown sugar. It adds some lovely caramel notes to the ice cream and pairs beautifully with the peanut butter. You could also try dark brown sugar to amp up the flavor or plain white sugar for less caramel notes.
Thickened cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping or whipping cream which is similar.
Milk: this recipe uses full-fat milk with a fat content of about 3.5%.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoopability of the ice cream.
You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add too much or your ice cream will melt in a red hot minute!
How to make easy peanut butter ice cream
See the full recipe card at the end of the post for ingredient amounts and instructions.
Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
Add the milk, cream, sugar and glucose syrup to a small pot on the stove. When measuring the glucose syrup ideally use a digital kitchen scale, otherwise make sure it's a flat half a tablespoon. Heat on medium and stir well until all the sugar and syrup is fully dissolved.
Add tapioca starch slurry and stir well for a few minutes on medium low heat. Remove from heat and allow to cool for about few minutes. Add the peanut butter, salt and vanilla essence to the ice cream mix and blend well until smooth. Chill in the fridge for at least four hours, ideally overnight.
Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done. Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
How to serve
To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some of my raspberry compote drizzled over the top and some chopped roasted peanuts. Delicious!
How to store
You can store this ice cream in an air-tight container in the freezer for two up to weeks for the best texture. It will still taste good after this but may become icier over time.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
Peanut Butter Ice Cream
- ice cream maker
- 2 teaspoons (5gms) tapioca starch
- 2 cups (500mls) full fat milk
- ¾ cup (190mls) thickened cream
- ½ cup (110gms) brown sugar
- ½ flat tablespoon (15gms) glucose syrup
- ¾ cup (210gms) smooth peanut butter
- 1 pinch salt
- ¼ teaspoon vanilla extract
- Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
- Add the milk, cream, sugar and glucose syrup to a small pot on the stove. Heat on medium and stir well until all the sugar is dissolved.
- Add tapioca starch slurry and stir well for a few minutes on medium heat. Remove from heat and allow to cool for about few minutes.
- Add the peanut butter, salt and vanilla extract and blend well until smooth. Chill in the fridge for at least four hours, ideally overnight.
- Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
- Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
- To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some raspberry compote and chopped roasted peanuts sprinkled over the top. Delicious!
- Smooth peanut butter is best for this recipe as you'll get the best texture ice cream.
- I used regular peanut butter, if you use a low salt or low sugar version you may need to increase the amount of added sugar or salt to compensate for this.
- If you don't use glucose syrup your ice cream may freeze a little firm. Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly).
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Join the community!
Like Keep Calm and Eat Ice Cream on Facebook for more great recipes
Pin it for later!