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    You are here: Home / Ice cream / Peanut Butter Ice Cream

    Peanut Butter Ice Cream

    Published: Oct 28, 2022 by Sarah Brooks

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    Peanut butter ice cream in a bowl with roasted peanuts, with text overlay.

    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!

    Peanut butter ice cream in a bowl with roasted peanuts and a spoon on the side.
    Peanut butter ice cream.
    Jump to:
    • Recipe tips and frequently asked questions
    • Ingredients
    • How to make easy peanut butter ice cream
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    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!

    Or if you're in the mood for more delectable ice cream check out my full collection of Cuisinart ice cream maker recipes (that work well in other brands ice cream makers too!).

    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!

    Two scoops of ice cream in a cone with roasted peanuts on top.
    Two scoops of peanut butter ice cream in a cone.

    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.

    Peanut butter ice cream in a ice cream scoop, with peanuts, peanut butter and ice cream cones on the side.
    Scooping peanut butter ice cream.

    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!

    Ingredients

    Ingredients: milk, thickened cream, peanut butter, brown sugar, vanilla extract, tapioca starch, glucose syrup.

    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.

    Process shots: adding milk to tapioca starch to make a slurry, adding milk, cream, brown sugar and glucose syrp to pot on stove.

    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

    Scoops of peanut butter ice cream drizzled with raspberry jam in a bowl.
    Jam and peanut butter ice cream.

    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

    • Dulce De Leche Ice Cream
    • Pineapple Ice Cream
    • Cookie Dough Ice Cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Scoop of ice cream in a bowl with roasted peanuts, and a spoon on the side.
    Scoop of ice cream with peanut butter.

    📋 Recipe

    Close up peanut butter ice cream in a bowl with roasted peanuts.

    Peanut Butter Ice Cream

    Author: Sarah Brooks
    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!
    5 from 8 votes
    Save Recipe Saved! Print Recipe Pin Recipe Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Plus chilling time 4 hours hrs
    Total Time 4 hours hrs 10 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 6 serves (â…” cup each)
    Calories 406 kcal

    Equipment

    • ice cream maker

    Ingredients

    • 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

    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. 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!

    Notes

    • 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). 

    Nutrition

    Calories: 406kcalCarbohydrates: 32gProtein: 10gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 43mgSodium: 177mgPotassium: 340mgFiber: 1gSugar: 27gVitamin A: 562IUVitamin C: 0.2mgCalcium: 147mgIron: 1mg

    Nutritional Disclaimer

    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.

    Keywords: ice cream machine
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    Peanut butter ice cream in a bowl with roasted peanuts, with text overlay.

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    Two scoops of ice cream in a cone with roasted peanuts on top.
    Scoops of peanut butter ice cream in a cone.

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    Comments

      5 from 8 votes (1 rating without comment)

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      Recipe Rating




    1. Judith says

      October 29, 2022 at 8:55 pm

      5 stars
      This sounds tasty but I can’t find tapioca starch where I live. Can I make this with cornflour instead of tapioca starch?

      Reply
      • Sarah Brooks says

        October 30, 2022 at 1:30 am

        Hi Judith, you could also use arrowroot powder or if you can't get this yes the same amount of cornflour.

        Reply
    2. Nancy says

      October 29, 2022 at 9:18 pm

      5 stars
      I love peanut butter. This recipe yummy. Can’t wait to try it

      Reply
      • Sarah Brooks says

        October 30, 2022 at 1:40 am

        Thanks Nancy, let me know what you then when you make it 🙂

        Reply
    3. Gen says

      October 29, 2022 at 9:21 pm

      5 stars
      Thank you so much for the directions to make without an ice cream machine - game changer! I’ll be making this all the time.

      Reply
      • Sarah Brooks says

        October 30, 2022 at 1:40 am

        You're welcome Gen, yes not everyone has an ice cream machine but you can make it without one, just takes a bit longer 🙂

        Reply
    4. Christina says

      October 29, 2022 at 10:21 pm

      5 stars
      I am crazy about peanut butter and ice cream, so this is the perfect recipe. Thank you!

      Reply
      • Sarah Brooks says

        October 30, 2022 at 1:35 am

        THat's Christina, you really can't go wrong with this flavor combination can you? 🙂

        Reply
    5. Giangi Townsend says

      October 29, 2022 at 10:28 pm

      5 stars
      Oh heaven!!! That is so delightful and looks so delicious. I have big peanut butter lovers in the house, and this will be the perfect treat for them.
      Thank you for sharing.

      Reply
      • Sarah Brooks says

        October 30, 2022 at 1:34 am

        You're welcome Giangi, its a big hit with the peanut butter lovers in my house to 🙂

        Reply
    6. Annie says

      October 30, 2022 at 12:10 am

      5 stars
      This peanut butter ice cream turned out so good and yummy that my daughter wants it every day! You got me in trouble, Sarah!

      Reply
      • Sarah Brooks says

        October 30, 2022 at 1:33 am

        Hi Annie, I'm so pleased to hear that *sorrynotsorry* This is my son's fav too, he Looooves peanut butter, he'd have this every day too if I let him!

        Reply
    7. Nicola says

      November 01, 2022 at 8:43 am

      5 stars
      I'm drooling! This sounds right up my alley, love PB

      Reply
      • Sarah Brooks says

        November 01, 2022 at 10:54 pm

        Thanks Nicola, you'd love this then! Add some strawberry sauce and you have a next-level PB&J 🙂

        Reply
    Peanut butter ice cream in a bowl with roasted peanuts, with text overlay.
    Sarah and Damian eating ice cream
    Ice cream from my favorite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

    I’ll be sharing all the things I love about ice-cream, eating it, making it, reviewing it, bathing it in (kidding) and all the things in between. So sit back, grab a scoop and come on a delicious journey with me.

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