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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
Prep Time 5 minutes
Cook Time 5 minutes
Plus chilling time 4 hours
Total Time 4 hours 10 minutes
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ 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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