Peanut Butter Ice Cream
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Indulge your peanut butter cravings with this irresistibly creamy Peanut Butter Ice Cream! Made with just 3 simple ingredients, this easy recipe requires no ice cream maker, perfect for a quick treat any day.
Introducing my creamy peanut butter ice cream recipe, a delightful blend of rich, subtly salty peanut butter and sweet, dreamy ice cream. This perfect pairing will have you convinced that homemade ice cream is the only way to enjoy this classic treat.
Why settle for store-bought when you can craft your own delicious masterpiece? Dive into this indulgent combo and savor every scoop! Trust me, your taste buds will thank you!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Peanut Butter: We like to use creamy peanut butter, but if you want a bit of texture, you can use crunchy.
- Sweetened condensed milk: This sweetens the ice cream and makes it creamy.
- Heavy whipping cream: Or heavy cream, they are both the same. But make sure it has “heavy” in the title, or it won’t contain enough fat to whip to stiff peaks.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Stir the peanut butter and condensed milk together.
- Whip the cream to stiff peaks.
- Slowly mix in the peanut butter mixture.
- Freeze for at least 6 hours.
Tips For Success
- Chill the bowl and beaters before whipping the cream. This will help the cream whip to stiff peaks.
- Slowly add the peanut butter mixture so you don’t knock out all the air you’ve whipped into the cream.
- The ice cream will freeze firm because of the peanut butter. Warm the scoop under hot water to make it easier to scoop.
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Peanut Butter Ice Cream
Ingredients
- 1 cup (240 g) creamy peanut butter
- 1 14-ounce (396 g) can sweetened condensed milk
- 2 cups (480 ml) heavy whipping cream
Instructions
- In a small bowl, stir the peanut butter and sweetened condensed milk until smooth.
- Add the heavy cream to a large bowl. Using an electric mixer beat until stiff peaks form. Turn the speed to low and slowly add in the peanut butter mixture. Turn the speed back up to high and beat until thickened.
- Transfer to a freezer-safe container and freeze for at least 6 hours.
Notes
- The ice cream will keep for up to 3 months stored in the freezer. Be sure to keep it in an airtight container to prevent ice crystals.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.