Peanut Butter Ice Cream
If you're looking for the best creamiest homemade peanut butter ice cream, this is it. Made with just 3 simple ingredients and only 10 minutes of prep, it's incredibly smooth, packed with flavor, and so easy!!
Equipment
- Stand or handheld mixer
- Freezer safe container
- Measuring cups and spoons
Ingredients
For the Peanut Butter Ice Cream
- 2 cups heavy cream cold
- 14 oz (397 grams) sweetened condensed milk
- 1 cup peanut butter, smooth do not use natural, I like Skippy or Jif
- 1 teaspoon vanilla extract
- pinch of salt
Chocolate Shell
- 8 oz chocolate, chopped or chips I like semi sweet, use your favorite chocolate
- 2 tablespoons vegetable oil can also use canola or coconut oil
Instructions
Ice Cream
- Whip the heavy cream until stiff peaks form. To check it, hold the beater upside down. The whipped cream should stay firmly in place without sliding off. Transfer the whipped cream to a separate bowl and set aside.
- In the bowl of a stand mixer or using a hand mixer, beat together the peanut butter, sweetened condensed milk, vanilla, and salt until fully combined. The mixture will be very thick, and that is completely normal.
- Add 1 cup of the whipped cream to the peanut butter mixture and mix on low speed until combined. This helps loosen the mixture and makes it easier to fold in the remaining whipped cream.
- Set the mixer aside. Using a rubber spatula, gently fold in the remaining whipped cream until the mixture is smooth and no streaks remain. Be careful not to over mix or deflate the whipped cream.
- Transfer the mixture to a freezer safe container, or divide it evenly between ice cream bar molds. Add the sticks. Freeze until completely firm.
Chocolate Shell
- If making ice cream bars, melt the chocolate and oil together in the microwave in 30 second intervals, stirring well between each interval, until smooth.
- Pour the melted chocolate into a tall glass to make dipping easier. Let it cool slightly so it is warm but not extremely hot.
- Remove the frozen bars from the molds. Keep the undipped bars in the freezer and remove them one at a time. Dip each one into the chocolate, and place them on a parchment lined baking sheet. Return the bars to the freezer until the chocolate is completely set.
Notes
Mix In Options: You can really add any mix-ins you like, such as chopped peanut butter cups, Oreos, etc. Just keep in mind that the more you add, the firmer the ice cream will be and the harder it may be to scoop. If adding a swirl, especially jam or another sugary spread, use it sparingly. Too much added sugar can prevent the ice cream from freezing properly.
Store in an airtight container: Keep the ice cream tightly covered in a freezer safe container to prevent freezer burn and protect it from absorbing other freezer odors.
Press plastic wrap over the surface: For additional protection, press a piece of plastic wrap directly against the surface of the ice cream before adding the lid.
Store for up to two weeks: The ice cream will have the best texture and flavor within about two weeks, although it can be kept frozen longer.
Store ice cream bars individually: Wrap frozen peanut ice cream bars individually in foil or parchment paper, then place them in a freezer safe container.
Let it soften before serving: If the ice cream is too firm to scoop, let it sit at room temperature for about five minutes before serving.
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