Peanut Butter Lover’s Ice Cream

July 25, 2013  //  80 Comments »
Jump to Recipe Print Recipe

Peanut Butter Lover's Ice Cream by @browneyedbaker :: www.browneyedbaker.com

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.

Peanut Butter Lover's Ice Cream by @browneyedbaker :: www.browneyedbaker.com

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.

Peanut Butter Lover's Ice Cream by @browneyedbaker :: www.browneyedbaker.com

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?

Peanut Butter Lover's Ice Cream by @browneyedbaker :: www.browneyedbaker.com

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

Print
4.23 from 35 votes
Did you make this recipe?
Leave a review »

Peanut Butter Lover's Ice Cream

Servings 1 quart
Prep 20 minutes
Cook 10 minutes
Freezing time 8 hours
Total 8 hours 30 minutes
Course: Dessert
Cuisine: American
Author: Michelle
A rich, creamy peanut butter ice cream is spiked with peanut butter swirls.

Ingredients:

For the Ice Cream:

  • 1
    cup
    whole milk
  • ¾
    cup
    granulated sugar
  • ½
    cup
    creamy peanut butter
  • 2
    cups
    heavy cream
    (divided)
  • Pinch
    of salt
  • 6
    egg yolks
  • 2
    teaspoons
    vanilla extract

For the Peanut Butter Swirl:

  • ½
    cup
    creamy peanut butter
    (melted and cooled slightly)
US Customary - Metric

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes:

Nutritional values are based on the whole recipe

Nutrition:

Calories: 4259kcal
Fat: 342g
Saturated fat: 151g
Cholesterol: 1848mg
Sodium: 1553mg
Potassium: 2471mg
Carbohydrates: 230g
Fiber: 15g
Sugar: 187g
Protein: 99g
Vitamin A: 8950%
Vitamin C: 2.9%
Calcium: 835%
Iron: 7.8%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

posted in Ice Cream/Frozen Desserts, Summer
80 Comments »