Peanut Butter Ice Cream
10m prep 0s cook 10m ready
About 1 quart For a truly moreish treatment, serve topped with Chocolate Shell and flaky sea salt. For this recipe, use creamy, no-stir peanut butter; “natural” peanut butter tends to separate.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup whole milk
- ¾ cup creamy peanut butter
- ¾ cup sugar
- 1 ½ teaspoons vanilla
- Pinch of salt
- 1 ½ cups heavy cream
- (1 cup chopped roasted peanuts)
Let's Cook
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Step 1.
Combine in a blender: 1 cup whole milk; ¾ cup creamy peanut butter; ¾ cup sugar; 1 ½ teaspoons vanilla; Pinch of salt
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Step 2.
Blend until completely smooth. Transfer to a bowl and whisk in: 1 ½ cups heavy cream
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Step 3.
Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 4.
Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, fold in: (1 cup chopped roasted peanuts)
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Step 5.
Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
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