PEANUT BUTTER ICE CREAM
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.
Provided by Carol Kicinski
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Wheat/Gluten-Free Back to School Backyard BBQ Frozen Dessert Birthday Party Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
- Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.
PEANUT BUTTER ICE CREAM
Steps:
- Add the peanut butter and bananas to a food processor and blend until smooth. Enjoy immediately or transfer to a container and store in the freezer.
PEANUT BUTTER ICE CREAM RECIPE
Here is a simple recipe for peanut butter ice cream, which can be made at home using an ice cream maker. Add one of the topping suggestions and enjoy.
Provided by Carroll Pellegrinelli
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Stir together the heavy and light cream, sugar, vanilla, salt and peanut butter in a large bowl until the sugar dissolves. You should have a fully incorporated liquid at this point.
- Pour the mixture into an ice cream maker and process it for 25 to 30 minutes, or according to the manufacturer's directions. You can eat the ice cream right away, or put it into the freezer to harden more. The peanut butter ice cream should keep well in the freezer for about one week.
Nutrition Facts : Calories 484 kcal, Carbohydrate 29 g, Cholesterol 82 mg, Fiber 1 g, Protein 8 g, SaturatedFat 18 g, Sodium 197 mg, Sugar 25 g, Fat 39 g, ServingSize 8 servings (1 quart), UnsaturatedFat 0 g
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
PEANUT BUTTER ICE CREAM (NO COOK)
This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.
Provided by newmama
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat peanut butter and sugar until smooth.
- Slowly beat in 1 cup half and half until thoroughly combined.
- Whisk in 2 cups half and half, vanilla and salt.
- Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
- Add mix in's in the last 5 minutes.
HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE
The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert.
Provided by Laura
Time P1DT40m
Number Of Ingredients 11
Steps:
- Line a large baking sheet with wax paper.
- Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
- Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
- Put in freezer to harden.
- Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
- Bring mixture to a boil. Boil for 15 seconds whisking constantly.
- Remove from heat add peanut butter and chocolate and whisk until smooth.
- Add the additional 1 cup cream. Whisk to combine.
- Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
- Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
- Whisk egg yolks in a medium bowl.
- Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
- Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
- Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
- Discard any residue left on the strainer.
- Add vanilla and stir to combine.
- Chill for at least 3 hours in the refrigerator, or overnight.
- Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
- Add half of the churned ice cream to a freezer-friendly container.
- Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
- Freeze for at least 6 hours or overnight.
- Serve!
Nutrition Facts : ServingSize 0.5 cups, Calories 410 kcal, Carbohydrate 27 g, Protein 9 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 127 mg, Fiber 3 g, Sugar 21 g
PEANUT BUTTER ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams
PEANUT BUTTER ICE CREAM
AWARD WINNING Chocolate Peanut Butter Ice Cream recipe! This homemade recipe is made in the ice cream maker and is for chocolate lovers! It's my family's favorite Summer ice cream!
Provided by Pamela
Categories Dessert
Number Of Ingredients 5
Steps:
- In a bowl using a hand mixer combine peanut and sugar until smooth.
- Add half and half, heavy creamy and vanilla and mix until everything is combined.
- Turn your ice cream maker on and pour the mixture into the freezer bowl.
- Let the ice cream mix until thickened, about 25 minutes.
- Serve immediately. If you prefer to have a firmer consistency then transfer the ice cream to a container and place in freezer for 2 hours.
- Enjoy!
PEANUT BUTTER CUP ICE CREAM
Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!
Provided by LoveTo Bake
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
- Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 35.4 g, Cholesterol 88.9 mg, Fat 22.9 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 228.9 mg, Sugar 31.3 g
PEANUT BUTTER ICE CREAM
I love both Ice Cream and Peanut Butter. Try this and I think you'll agree that there is nothing better!
Provided by StrikingEyes00
Categories Frozen Desserts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
- Pour milk into a small saucepan, and bring to a simmer over low heat.
- Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan.
- Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
- Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla.
- Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
- Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
PEANUT BUTTER ICE CREAM
Creamy peanut butter ice cream. Great with chocolate syrup or chocolate cake. The ultimate peanut butter lover's indulgence.
Provided by jbeech
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
- Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 53.4 g, Cholesterol 40.7 mg, Fat 27 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 10.1 g, Sodium 366.7 mg, Sugar 46.7 g
20-SECOND PEANUT BUTTER CHUNK ICE CREAM
Make and share this 20-Second Peanut Butter Chunk Ice Cream recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 6h5m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor, add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate. Do not overblend.
- Transfer ice cream to a loaf pan and cover with plastic wrap. Freeze until hardened, at least 8 hours, or overnight. Alternatively, for a soft-serve consistency, serve immediately.
- ALTERNATIVE FLAVORS:.
- MIXED BERRY: Omit peanut butter and add 2 cups mixed frozen berries.
- STRAWBERRY: Omit peanut butter and add 1 1/2 cups frozen strawberries at the initial blending. When smooth, 1 cup chopped frozen strawberries at the end, pulsing just until incorporated. Do not overblend.
- CHOCOLATE MINT: Omit peanut butter and add 2-3 drops mint extract (or more to taste) at the initial blending. When smooth, add a few drops of green food coloring to reach desired color (optional), blending until color is well-distributed. Add 3 1/2 ounces roughly chopped semi-sweet chocolate, pulsing just until incorporated. Do not overblend.
- NUTELLA: Omit peanut butter and add 5 tablespoons Nutella at initial blending. When smooth, add 3 tablespoons Nutella and pulse just until incorporated. Do not overblend.
Nutrition Facts : Calories 88.6, Fat 4.1, SaturatedFat 0.7, Sodium 38.9, Carbohydrate 12.5, Fiber 1.9, Sugar 6.4, Protein 2.4
HOMEMADE REESE'S® PEANUT BUTTER ICE CREAM
This ice cream is delicious, creamy and full of flavor. It's a crowd favorite. . . give it a try!
Provided by Francine Lizotte Club Foody
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 3h45m
Yield 10
Number Of Ingredients 9
Steps:
- Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
- Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
- Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
- Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
- Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
- Sprinkle remaining pieces of chocolate mixture over ice cream to serve.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 39.3 g, Cholesterol 100.9 mg, Fat 53.6 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 25.5 g, Sodium 216.4 mg, Sugar 31.8 g
PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES
Steps:
- Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
- While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
- Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.
HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
- Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
PEANUT BUTTER ICE CREAM
This is the creamiest, smoothest Peanut Butter Ice Cream recipe ever! It's packed with nutty flavor, and is rich and delicious because of its custard base.
Provided by icecreamfromscratch
Categories Ice Cream Recipes
Time 8h45m
Number Of Ingredients 7
Steps:
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk and peanut butter to a saucepan over medium heat. Whisk together until combined. Bring the milk mixture to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk mixture to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream, vanilla extract, and salt and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 587 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 228 milligrams cholesterol, Fat 43 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 632 milligrams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
PEANUT BUTTER ICE CREAM
Make and share this Peanut Butter Ice Cream recipe from Food.com.
Provided by 89240
Categories Frozen Desserts
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk, sugar, flour and salt.
- Cook, stirring, on med.
- heat until slightly thickened (approximately 15 min.).
- Stir a few tablespoons of the hot milk mixture into the beaten eggs.
- Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min.
- Remove from heat.
- Combine and blend well 1 cup of the hot milk mixture with the peanut butter.
- Then stir peanut butter into milk mixture.
- Cool.
- Add vanilla and light cream to milk mixture.
- Churn-freeze.
PEANUT BUTTER ICE CREAM SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 15m
Yield about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
- Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.
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- Whip the cream until stiff peaks form. Mix together the sweetened condensed milk, vanilla extract, and strawberry puree. Carefully fold in the whipped cream and the chopped strawberries. Pour the mixture in a loaf pan lined with plastic wrap/cling film or a larger plastic container. Cover the mixture with cling film, making sure that the cling film sits directly on top of the mixture, thus preventing it from getting icy on top.
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- Purée the peanut butter, sugar, half and half, salt, and vanilla in a blender or food processor until smooth.
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- Add the peanut butter, sugar, milk, heavy cream, vanilla extract, and salt to a large bowl, and stir them together for a few minutes, to help the sugar dissolve a bit.
- Pour the mixture into the 2 Qt ice cream maker and allow to run for 25 to 30 minutes, according to the directions of your machine.
- Add the chopped up peanut butter cups into the ice cream maker, and let it continue to run for another 3 to 5 minutes, until they are mixed throughout.
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