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🥜 Homemade Peanut Butter Ice Cream that’s rich, creamy, and full of nutty flavor! Perfect for summer cravings or late-night scoops! 🍨
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If you’re a peanut butter lover, this PB Ice Cream is a dream come true. Rich, creamy, and packed with real peanut butter flavor, this recipe is a go-to for hot summer days or anytime dessert cravings hit. Once you try this homemade Peanut Butter Ice Cream, you’ll never want store-bought again.
Whether you’re wondering how to make peanut butter ice cream or just looking for the best peanut butter ice cream recipe, this one checks all the boxes: smooth texture, bold flavor, and simple ingredients.
⭐ Why You’ll Love This Recipe
- No fancy ingredients – just pantry staples
- Creamy and scoopable straight from the freezer
- Real peanut butter flavor in every bite
- Perfect for peanut butter lovers
🛒 Ingredients & Substitutions
- heavy cream
- whole milk – substitute with 2% milk for a lighter texture
- granulated sugar – swap with honey or coconut sugar, but note flavor and color changes
- egg yolks – use 1 tablespoon of cornstarch per yolk for an egg-free version
- creamy peanut butter – natural peanut butter can work, just mix well to avoid oil separation
- salt
✨ Variations
- Stir in mini chocolate chips, peanut butter cups, or crushed pretzels after churning
- Add a swirl of fudge or jam before freezing for extra flavor
- Use crunchy peanut butter for added texture
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🔥 Tips
- Chill the base overnight for maximum creaminess
- Don’t skip tempering the eggs – it prevents scrambling
- Use high-quality peanut butter for the best flavor
❓ FAQs
Yes, for this recipe. You can try a no-churn method, but the texture won’t be as creamy. Try freezing the custard base in a loaf pan and stirring every 30 minutes until firm, but the result won’t be as smooth.
It’s even better! This homemade Peanut Butter Ice Cream has a richer flavor and creamier texture.
The custard base gives it a luxurious texture, and real peanut butter means bold flavor in every bite.
Let it sit at room temperature for 5-10 minutes before scooping.
Yes, but make sure your ice cream maker can handle the volume. You may need to churn in two batches.
Yes, but the texture will be icier and less creamy. Full-fat dairy works best for this recipe.
Classic creamy peanut butter, like Jif or Skippy, gives the smoothest result. Natural peanut butter may separate if not fully mixed.
Yes, as written. Just make sure your peanut butter is certified gluten-free if needed.
Use a touch more cream than milk, or add 1 tablespoon of vodka to the base to prevent it from freezing too solid.
🍽️ Other Recipes You May Enjoy
Peanut Butter Ice Cream
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Equipment
- medium saucepan
- spoon (for testing custard thickness)
- airtight containers
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 6 large egg yolks
- ¼ cup creamy peanut butter
- pinch salt
Instructions
- In a medium saucepan, combine heavy cream, milk, and sugar. Warm over low heat, stirring until sugar dissolves and mixture begins to simmer.
- In a separate bowl, whisk egg yolks. Gradually add 1 cup of the hot cream mixture into the yolks while whisking to temper them.
- Slowly pour the tempered yolks into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-10 minutes.
- Remove from heat. Stir in peanut butter and a pinch of salt until smooth.
- Let the mixture cool for 15 minutes, then transfer to an airtight container and refrigerate for at least 8 hours or overnight.
- Churn the chilled mixture in your ice cream maker according to the manufacturer’s directions.
- Transfer to a clean airtight container and freeze for at least 1 hour before serving.
Notes
🥡 STORAGE
- Store in an airtight container in the freezer for up to 2 weeks.
♨️ REHEATING
- Not applicable for this recipe.
❄️ FREEZING
- Freeze in a shallow airtight container to minimize ice crystals.
- Cover the surface with plastic wrap before sealing for the best texture.
💡 TIPS FOR BEST RESULTS
- Temper the eggs slowly to avoid curdling.
- Use full-fat milk and cream for the creamiest texture.
- Let the base mature overnight to enhance flavor.
🍳 ALTERNATE COOKING METHODS
- Not applicable for this recipe.
♻️ LEFTOVERS
- Soften slightly at room temperature for 5-10 minutes before scooping.
- Add leftover ice cream to milkshakes or sandwiches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
