Peanut Butter Ice Cream

Peanut butter ice cream makes me HAPPY!!

We’ve been enjoying this ice cream recipe for many years; it’s crazy easy to make. Just throw some peanut butter and four other ingredients in a blender, and chill it in the fridge. Then freeze the mixture in an ice cream maker and let the machine work its magic.

That’s all it takes for delicious, creamy, peanut buttery frozen yum!

Homemade Peanut Butter Ice Cream For The Win!

If you love peanut butter desserts, here’s why I think this recipe is going to be a home run for you:

• It’s so easy to make! With just 5 simple ingredients and a blender, you can create creamy, dreamy peanut butter ice cream right in your own kitchen.
• The flavor is off-the-charts good. You’ll fall in love with the rich, pure peanut butter taste that’s impossible to find in store-bought ice cream.
• You can make it your own. Stir in chunks of peanut butter cups, swirls of chocolate, or whatever toppings make you happiest. My family absolutely loves it with homemade hot fudge sauce.

Looking for more ice cream recipes? This Butter Pecan Ice Cream is full of luscious buttery caramel flavor and studded with salty, crunchy toasted pecans. And Chocolate Malt Banana Ice Cream, a copycat version of one of my favorite flavors from a local Minnesota ice cream shop!

What You’ll Need

Whenever I make this ice cream, I’m always amazed by the simplicity of the recipe. This homemade peanut butter ice cream requires just 5 basic ingredients! Here’s a quick look at what you’ll need. Make sure you scroll down to the recipe card for a printable list.

• Peanut butter – Any brand of creamy peanut butter will work. I prefer Jiffy.
• Sugar
• Half-and-half – The “cream” part of this ice cream.
• Salt – Just a little bit plays so well with the sweetness and peanut butter.
• Vanilla extract – For added flavor.

How to Make Peanut Butter Ice Cream

You’ll love how easy it is to make a perfectly creamy peanut butter ice cream at home. The hardest part is waiting for it to chill!

• Combine the ingredients. Puree all ingredients in a blender or food processor until smooth.
• Chill. Chill the mixture in the fridge.
• Freeze. Freeze the mixture in an ice cream maker.

Tips for Success

• Become familiar with your ice cream maker. If you haven’t made ice cream at home before, take a little time to read through the instructions of your ice cream maker before you start. Most machines require that you freeze the bowl for a full 24 hours prior to making ice cream.
• Puree the ingredients fully. This step ensures a smooth, creamy ice cream without lumps.
• Chill before freezing. You’ll need to chill the pureed mixture before adding it to the ice cream machine.
• Freeze before scooping. Though it’s tempting to dive into the ice cream straight from the machine, it will have a softer texture. So it’s best to freeze it for several hours or overnight for the best scooping. (But I have to admit that I enjoy a serving straight from the ice cream maker before freezing the rest!)

Possible Add-In Ideas

If you want to add a little something to your ice cream, fold in some mix-ins during the last few minutes of freezing the ice cream in the machine. Here are some of my favorite ideas to complement all that PB flavor:

• Chopped peanut butter cups
• Spoonfuls of peanut butter, to add a peanut butter swirl
• Reese’s pieces
• Chocolate chips
• Chopped or shaved chocolate bar
• Chopped Heath candy bar or toffee
• Chopped peanuts or other kinds of nuts
• Chopped Oreo cookies
• Crushed waffle cones

Ways to Enjoy Your Ice Cream

We love to turn this ice cream into a sundae, by topping it with some warm hot fudge sauce (easy to make, with just 4 ingredients + 10 minutes of time!). And when we’re feeling extra fancy, we add a swirl of whipped cream and a cherry!

I grew up during the 80’s, when Magic Shell was first introduced…and I have to say, I loved the stuff. So of course I’m a huge fan of eating this ice cream with my homemade magic shell!

Another favorite combo of ours is peanut butter ice cream topped with a big spoon of marshmallow whip, some hot fudge or chocolate sauce, and crushed Oreos. So fun!

Heath candy bar also pairs perfectly with the peanut butter and chocolate fudge – we chop it up and sprinkle it over the top.

Of course, if sundaes aren’t your thing, then you can also scoop peanut butter ice cream into a cone. Waffle cones are a favorite in our house. No bowl or spoon needed.

How to Store Homemade Ice Cream

It’s important to store your peanut butter ice cream properly, as it can get freezer burn easily. The easiest way to store homemade ice cream is in a loaf pan. Just pour the ice cream in and keep it tightly wrapped with a double layer of plastic wrap. You can store it in other containers or pans, just be sure that they are freezer-safe and have a tight seal (or wrap them with plastic wrap). You can find many ice scream storage container options on Amazon.

Properly stored, homemade ice cream can last for 2-4 months. But know that fresher is always better. Any ice cream can get icy and take on other flavors from the freezer, depending on how the ice cream is packaged, etc.

More Peanut Butter Recipes:

• Honey Roasted Peanut Butter Cookies
• Buttery Peanut Butter Sandwich Cookies
• Foolproof Peanut Butter Fudge (2 Ingredients)