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Peanut Butter Ice Cream

This creamy, nutty Peanut Butter Ice Cream is a delightful treat that requires no ice cream maker, making it easy to whip up at home.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 1 cup Peanut Butter Use creamy or crunchy variety; natural peanut butter is recommended for better flavor.
  • 1 can Sweetened Condensed Milk Adds sweetness and helps freeze properly. Alternatives available for a lighter option.
  • 1 cup Heavy Cream Can substitute with half-and-half for a lighter version, but texture may be affected.
  • 1 teaspoon Vanilla Extract Enhances flavor and sweetness of the peanut butter.
  • 1 pinch Salt Balances sweetness and enhances peanut flavor.

Method
 

Preparation
  1. In a large bowl, combine the peanut butter and sweetened condensed milk. Stir until smooth and fully blended.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the peanut butter mixture. Be careful not to deflate the whipped cream too much.
  4. Mix in the vanilla extract and a pinch of salt. Taste and adjust sweetness if needed.
  5. Pour the mixture into an airtight container, smooth the top, and cover it tightly.
  6. Freeze for at least 4-6 hours until solid.
Serving
  1. Scoop out the homemade peanut butter ice cream and serve in bowls or cones.

Notes

Use room temperature ingredients for easier mixing. Cover well when freezing to prevent freezer burn. Let sit at room temperature for 5-10 minutes before serving for easier scooping.