Peanut Butter Ice Cream Recipe

Ingredients

• 250 g (1 cup)peanut butter
• 480 ml (2 cups)double cream
• 240 ml (1 cup)whole milk
• 150 g (¾ cup)sugar
• 5 ml (1 tsp)vanilla extract

Instructions

1. 1

   Whisk the base

   In a mixing bowl, whisk the peanut butter, sugar and vanilla extract until smooth.

2. 2

   Add the dairy

   Pour in the double cream and whole milk gradually, whisking until fully combined.

3. 3

   Churn the mixture

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

4. 4

   Freeze until firm

   Transfer the ice cream to a container and freeze for at least 4 hours before serving.

What is peanut butter ice cream?

Peanut butter ice cream is a churned frozen dessert with peanut butter blended into a sweet dairy base. This American-style version keeps the ingredient list short and lets the nutty flavour take centre stage.

Whisking the peanut butter with the sugar and vanilla before adding the dairy helps make a smooth mixture ready for churning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 8g protein, 25g carbs, 25g fat.

The sugar supplies much of the carbohydrate, while the peanut butter and double cream contribute most of the fat; the peanut butter and dairy also provide protein. Pair a scoop with fresh fruit, or serve a smaller scoop after a meal, to balance the richness.

Choosing the peanut butter

Smooth peanut butter: it blends readily into the base and gives the finished ice cream an even texture. If using a natural variety, stir it well first so the separated oil is incorporated.

Whisking a smooth base

Start with the peanut butter, sugar and vanilla, whisking until there are no obvious lumps. Add the cream and milk gradually so they combine evenly rather than leaving thick pockets of peanut butter.

Churning and freezing

Churn the mixture using the settings and timing recommended for your ice cream maker. The churned ice cream may be softer at this stage; the recipe then calls for at least 4 hours in the freezer to firm it before serving.

Serving ideas

Serve scoops on their own or alongside fruit such as sliced banana or berries. A little chopped roasted peanut can add crunch, while a warm fruit dessert makes a pleasing contrast.

Planning the timing

The listed total time is 375 minutes, so allow plenty of time for churning and freezing. Check your machine's instructions before you begin, as the churning time depends on the model.

Recipe notes & tips

• Use a bowl large enough to whisk the dairy in without splashing.
• Measure the peanut butter by weight for a consistent batch.
• Add the cream and milk gradually while whisking.
• Follow your ice cream maker's instructions for churning.
• Freeze the churned ice cream for at least 4 hours before serving.

Variations

• Add chocolate: Fold in chopped chocolate after churning.
• Add peanuts: Stir through chopped roasted peanuts for extra crunch.
• Make it sweeter-salty: Sprinkle a little flaky salt over each serving.
• Add banana: Serve with sliced banana for a fruity pairing.
• Swirl in chocolate sauce: Ripple it through the ice cream before freezing.

Common mistakes to avoid

• Lumpy peanut butter: Whisk it with the sugar and vanilla until smooth before adding dairy.
• Adding dairy all at once: Pour it in gradually while whisking to help the base combine evenly.
• Skipping the machine instructions: Use the manufacturer's guidance for churning.
• Serving too soon: Freeze for at least 4 hours after churning so the ice cream can firm up.
• Using separated natural peanut butter: Stir the jar thoroughly before measuring.

How to store

Keep the ice cream in a tightly covered freezer-safe container and use within about 1–2 weeks for the best texture. Let it stand at room temperature briefly before scooping; do not reheat it.

Frequently asked questions