Peanut Butter Ice Cream No Cook Food

PEANUT BUTTER ICE CREAM (NO COOK)

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.

PEANUT BUTTER ICE CREAM

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.

HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE

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!

HOT HONEY-PEANUT BUTTER NO-CHURN ICE CREAM

Steps:

• Place a 9-by-5-by-3-inch metal loaf pan in the refrigerator to chill. Whisk together the peanut butter and honey in a small bowl until smooth. Set aside.
• Whisk together the sweetened condensed milk, red pepper flakes, cayenne and salt in a large bowl. Set aside.
• Whip the cream with an electric mixer, in a large bowl, on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened condensed milk mixture back into the whipped cream until well blended.
• Pour two-thirds of the condensed milk-cream mixture into the chilled 9-by-5-by-3-inch metal loaf pan and dollop the peanut butter mixture all over. Sprinkle with the crushed cookies and top with remaining condensed milk-cream mixture. Cover with plastic wrap and freeze until chilled and solid enough to scoop, 3 hours up to overnight. Scoop and serve with crushed peanut brittle and a drizzle of hot honey.

PEANUT BUTTER ICE CREAM

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.

PEANUT BUTTER ICE CREAM

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!

HOMEMADE PEANUT BUTTER ICE CREAM

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.

CHOCOLATE PEANUT BUTTER ICE CREAM (NO EGGS)

Steps:

• Whisk cream, cocoa, sugar and salt in a saucepan to a a full roiling boil (should be foamy).
• Chill.
• Mix peanut butter and confectioner's sugar together (adjust amount of sugar to taste).
• Churn chocolate batter in an ice cream maker, per manufacturer's instructions.
• In a container, layer churned batter with dollops of peanut butter.
• Freeze.

PEANUT BUTTER CUP ICE CREAM

Steps:

• In a blender, blend together the cream, sugar, peanut butter, vanilla, and salt until smooth. Refrigerate the mixture until cold, at least 1 hour.
• Once cold, churn the ice cream mixture according to your ice cream machine's instructions. During the last few minutes of churning, add the peanut butter cups. Freeze until firm, 4 hours or preferably overnight.

PEANUT BUTTER ICE CREAM RECIPE

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.