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Peanut Butter Lover’s Ice Cream
Now, you know I am one of the world’s biggest peanut butter lovers. I put peanut butter on nearly everything, and make no apologies for it. I’ve loved peanut butter since I was a kid; so much so, that I even had a peanut butter and jelly sleeping bag. Given my affinity for the stuff, it’s hard to believe that I never experienced peanut butter ice cream until I went away to college. The main dining hall at my college had an ice cream freezer where you could scoop your own ice cream on the way out. Once of the ice creams was peanut butter swirl, which was was peanut butter ice cream with an unbelievable peanut butter swirl in the middle. That ice cream played a pivotal role in my packing on the freshman fifteen, but I couldn’t quit it if I tried.
How it has taken me nearly five years of having an ice cream maker to make straight-up peanut butter ice cream is beyond me. The important thing, however, is that I did it and that it is absolutely, positively amazing. If you love peanut butter, this ice cream is for you.
To make this ice cream, I used my favorite vanilla ice cream recipe, omitted the vanilla bean and added peanut butter, then swirled in more melted peanut butter as I transferred the ice cream to its container. Basically, this is a peanut butter lover’s dream. It’s like eating big spoonfuls of smooth, creamy, cold peanut butter. I certainly mean that in the best way possible.
While I think this is definitely peanut butter ice cream in the purest form possible, you could throw even more layers of flavors in here if you’d like. You could add a fudge swirl, peanut butter cups, or any number of other add-ins. You could also scoop this into a bowl, drizzle on some hot fudge and top with whipped cream. I’ve been eating it by the spoonful from the container. I’m not here to judge how you eat your ice cream.
MY OTHER RECIPES 
It may have been a long time coming, but this peanut butter ice cream was absolutely worth the wait.
What’s your favorite way to enjoy peanut butter ice cream?
One year ago: Rainbow Ribbon Jello
Two years ago: Oil and Vinegar Coleslaw
Three years ago: Quiche Lorraine Pizza
Four years ago: Eggplant Lasagna Tart with Parmesan-Basil Crust
Five years ago: Beef Wellington
Did you make this recipe?
A rich, creamy peanut butter ice cream is spiked with peanut butter swirls.
For the Ice Cream:
- 1
cup
whole milk
- ยพ
cup
granulated sugar
- ยฝ
cup
- 2
cups
heavy cream
(divided)
Pinch
of salt
- 6
egg yolks
- 2
teaspoons
vanilla extract
For the Peanut Butter Swirl:
Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
Meanwhile, pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
Freeze the mixture in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream to a freezer-safe container, drop dollops of the melted peanut butter over each layer of ice cream. Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.
Nutritional values are based on the whole recipe
Calories: 4259kcal
Fat: 342g
Saturated fat: 151g
Cholesterol: 1848mg
Sodium: 1553mg
Potassium: 2471mg
Carbohydrates: 230g
Fiber: 15g
Sugar: 187g
Protein: 99g
Vitamin A: 179%
Vitamin C: 3.5%
Calcium: 83.5%
Iron: 43.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’m a peanut butter lover and peanut butter ice cream has been on my lips as of lately.. I want it! This recipe will definitely do the trick, thank you!
This ice cream has my name written all over it!!
Oh my goodness. HUGE peanut butter lover right here! I never had peanut butter ice cream until college either, because my dad wasn’t a fan of it! We always had his fave chocolate fudge brownie ice cream in the house instead :) I can’t wait to try this!
“Heaven…I’m in Heaven and my heart beats so that I can hardly speak!” Hey, pass the PB ice cream! Thank you so much for this beautiful dessert. You had me at the PB swirls.
Wow. This looks so good! I love peanut butter icecream, our cinema has just started selling peanut butter icecream with reese’s cups :-) just add some caramel sauce and I’m happy!
I need a big bowl of this creamy peanut butter goodness right now! This is my dream ice cream!
Wait? There is a peanut butter sleeping bag? I need to scour amazon for this. That is awesome!!
So is this ice cream! I mean come on! The only thing it needs is some hot fudge sauce right on top (for me at least). YUMM!
Love peanut butter and would love this.
Oh you just became my bestest best friend!
Can you make this when I come to PA? :) LOVE it!
Confessed PB lover right here! This sounds perfect!
Mmmm as a seasoned peanut better lover, I think I need to make this ASAP!
I also had vanilla ice cream with peanut butter swirl for the first time as a Freshman at Rutgers University and fell in love with it! Haagen-Dazs used to make a vanilla with peanut butter swirls that was AMAZING, but they discontinued it (only make chocolate with peanut butter now.) I definitely will try making this! You have no idea how I’ve LONGED for the combo of vanilla and peanut butter. A shop in Boca Raton makes a flavor with Elvis as its inspiration – basically it’s vanilla ice cream, bananas and peanut butter. Pretty darn good, but still not the exact taste I long for. This recipe sounds PERFECT!! Thank you.
OMG…this ice cream is totally calling my name! Love it!
Dreamy PB ice cream, Michelle! I’m lovin’ that swirl. Thanks for sharing!
Oh man Michelle, this looks amazing! I LOVE peanut butter, but I guess you can tell that from my name. lol I have to get the ice cream maker out this weekend!! Think I”ll put my bowl in the freezer now, I need this ice cream in my life, like now!!
Love, love, love! I am obsessed with peanut butter but I don’t think I have ever had plain peanut butter ice cream. Sounds like heaven!
I love that PB swirl, I’d like mine topped with mini PB cups!
I will give you a run for your money as the worlds’ biggest peanut butter lover. I wrote a cookbook with 100+ peanut butter recipes in it! The amount of PB that was bought and eaten in this house in 2012 while I was writing the book would make your head spin :) I cannot even begin to tell you. It was a good year. lol
Last month I made Nutter Butter ice cream with crushed up NB’s in it, bourbon, salted caramel sauce, and some other goodies. But I’ve never made just straight up plain PB ice cream. Yours is gorgeous and I need to make it! I love seeing those big patches of PB!
I can’t believe they had ice cream RIGHT THERE, that you could just scoop and go! It would have been a freshman 50 if it was me! This looks way too good to resist.