recipe | peanut butter ice cream

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Peanut butter. There are few things in life that peanut butter can’t fix, and when it comes as an ice cream, it is pretty much the most indestructible form of cheer-me-up goodness on this planet.

And I have been needing some cheering up lately, but that’s for another post.

For this post, I am going to once again say… seriously, if you don’t have an ice cream maker, what the hell are you living for? Having my little green machine has made making ice cream a breeze. And I’m not sure if it’s a good thing or a bad thing, but it’s not even about the making of the ice cream any more, it’s about how damn quickly I can eat it all so I can make my next batch :)

Which, incidentally, is going to be lychee sorbet. YUM.

Peanut butter ice cream (using an ice cream maker)
1 cup whole milk
2 cups thickened cream
(with my matcha ice cream recipe, I experimented with 2 cups milk vs 1 cup cream. It wasn’t creamy enough so now I tried 2 cups cream vs 1 cup milk. It was too thick. So next time I’m going to try 1.5 cups of each)
1 cup chunky peanut butter
1/2 cup castor sugar (add more or less to taste)
Extra crushed peanuts (not necessary if you used crunchy peanut butter)
  1. Pre-freeze your ice cream maker bowl for at least 24 hours.
  2. In a bowl, combine milk, sugar and peanut butter and beat with an electric mixer until properly combined and sugar is dissolved.
  3. Stir in the cream.
  4. Cover and refrigerate for at least 2 hours, or overnight.
  5. When you’re ready to churn the ice cream, place the frozen bowl on the ice cream machine, turn on.
  6. Slowly pour in the cream mixture and let churn.
  7. If adding more crushed peanuts, slowly add them now.
  8. Let churn for about 15-20 minutes.
  9. Remove to a freezer container and freeze.
  10. Let sit at room temperature for about 10 minutes before serving.
Makes 1.5L
Posted in: Eating In, Foodie, Recipes

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