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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.
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
- ¾
cup
granulated sugar
- ½
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 made this and made a last minute decision to leave out the swirled pb and instead add crushed up peanut butter Oreos. The custard is so smooth and delicious. Very easy recipe. I will try the swirl next.
I have a peanut butter loving husband, dad and advisor, so I’m making genius kitchen’s soft peanut butter cookies then filling them with your ice cream for the ultimate peanut butter ice cream sandwich :) The only question…. to roll them in crushed peanuts or not?!
Oooooh yes, yes!
Delicious! My husband makes this ice cream and it is my all time favorite! It is super smooth and creamy!
Whether you are a novice in the kitchen or you are a professional. I am an intermediate if you like peanut butter you need and I mean need to make this ice cream. It is unbelievably good ice cream. The flavor the texture and ease are superior. Haagen-Dazs has nothing on this. I could go on forever. I have made a quart and it is gone luckily I have a two quart ice cream maker and I have the custard in the fridgerator now for two quarts. I only made on tiny change and that was to put one full cup of peanut butter in this custard. Everything else I did as you said and I cannot stop eating this. There is no dinner made we had peanut butter cones for dinner tonight. Thank you. For the novice I recommend that you use the sieve you do not want custard pieces that set in the cooking in your ice cream. That is why you use the sieve.
Another of your 5 STAR recipes! Excellent! I used JIF creamy PB..this ice cream is amazing..as is your Vanilla Bean and your Chocolate! Thank you so very much for sharing….oh I forgot to mention your Carmel Sauce…fabulous too!
Very delicious ice cream. You don’t know how many frozen dairy desserts ( no eggs) recipes I had to wade through, until I found your ice cream recipe. Loved it.
I made chocolate chocolate chip cookies, so we could make ice cream sandwiches. It is rare, that I don’t have to make adjustments to a recipe, this one is a keeper.