Easy Peanut Butter Ice Cream Recipes

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PEANUT BUTTER ICE CREAM (NO COOK)



Peanut Butter Ice Cream (No Cook) image

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

3/4 cup smooth peanut butter (I like skippy naturals of Jif honey peanut butter)
2/3 cup sugar (or a little less)
3 cups half-and-half (you can use a combo of milk and heavy cream here too)
1 teaspoon vanilla
1/8 teaspoon salt
Oreo cookies, chopped and fozen
peanut butter cup, chopped and frozen
Reese's pieces

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



Peanut Butter Ice Cream image

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

1 cup peanut butter
1/2 cup sugar
Pinch of kosher or fine sea salt
1 1/2 teaspoons pure vanilla extract
2 cups half-and-half
1 cup heavy whipping cream

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



Peanut Butter Ice Cream image

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

4 large egg yolks
3/4 cup granulated sugar
1 1/2 cups whole milk
¾ cup creamy peanut butter
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 tsp sea salt

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



Peanut Butter Ice Cream image

Provided by Food Network

Categories     dessert

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 2

1/2 cup peanut butter
4 frozen peeled bananas, chopped

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.

HOMEMADE PEANUT BUTTER ICE CREAM



Homemade Peanut Butter Ice Cream image

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

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ¼ cups whole milk
½ cup peanut butter (no sweetener added)
¼ cup white sugar
2 teaspoons vanilla extract
6 peanut butter cups, chopped

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

EASY PEANUT BUTTER ICE CREAM



Easy Peanut Butter Ice Cream image

An easy ice cream with only 2 ingredients necessary. A delicate treat for a hot day. Low in sugar!!!

Provided by marshmallow dude

Categories     Frozen Desserts

Time 7m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 4

1 cup whipping cream
1 cup peanut butter, softened
1 teaspoon vanilla extract (optional, I made it without this)
1/4 cup confectioners' sugar (optional, I made it without this)

Steps:

  • Whip the whipping cream in a mixing bowl and stop just as cream resembles the consistency of yogurt.
  • Add all the other ingredients in and continue whipping. It might be hard at first for the peanut butter to blend in, but just follow directions and go on beating.
  • When mixture is perfectly whipped and holds very stiff peaks, stop whipping. Divide cream into two (or more if you wish) small bowls and chill until hard. Just before serving, let ice cream soften in room temperature for about 20 minutes.

Nutrition Facts : Calories 1233.5, Fat 109, SaturatedFat 41, Cholesterol 163, Sodium 637.8, Carbohydrate 43.8, Fiber 7.7, Sugar 27, Protein 34.8

CREAMY PEANUT BUTTER ICECREAM



Creamy Peanut Butter Icecream image

Simple to make, Peanut Butter Icecream with white chocolate pieces.

Provided by sailorgirl700

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Place peanut butter, condensed milk and skimmed milk into a large jug and mix together until smooth and uniform in colour.
  • Pour into ice cream maker and churn for 20 mins.
  • With 5 mins to go pour in the roughly chopped white chocolate.
  • Either use straight away or pop into suitable container and freeze until required.
  • If frozen remove about 20 mins before you serve to allow to soften a little.

PEANUT BUTTER AND JELLY ICE CREAM



Peanut Butter and Jelly Ice Cream image

What could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings (1-1/4 quarts).

Number Of Ingredients 8

1-1/2 cups whole milk
2/3 cup packed brown sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup creamy peanut butter
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup grape jelly or strawberry jelly

Steps:

  • In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 393 calories, Fat 28g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 231mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.

PEANUT BUTTER ICE CREAM TOPPING



Peanut Butter Ice Cream Topping image

Reports Karen Buhr of Gasport, New York,"Whenever there's an ice cream social at church, this scrumptious topping is requested. It's easy to make."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2-3/4 cups.

Number Of Ingredients 8

1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter
Pinch salt
1 cup creamy peanut butter
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional

Steps:

  • In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Cover and microwave on high for 2-1/2 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. , Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 minutes or until heated through.

Nutrition Facts : Calories 149 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER ICE CREAM RECIPE BY TASTY



Peanut Butter Ice Cream Recipe by Tasty image

Here's what you need: bananas, natural peanut butter, mini chocolate chips

Provided by Dhruv Vohra

Categories     Desserts

Yield 2 servings

Number Of Ingredients 3

3 bananas, peeled and frozen
1 tablespoon natural peanut butter
1 ½ tablespoons mini chocolate chips

Steps:

  • Blend frozen bananas in a food processor until smooth.
  • Transfer to a freezer-safe container and swirl with peanut butter and mini chocolate chips.
  • Re-freeze until solid.
  • Enjoy!

Nutrition Facts : Calories 294 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 7 grams, Protein 4 grams, Sugar 31 grams

PEANUT BUTTER ICE CREAM



Peanut Butter Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 7

1 cup heavy cream
2 cups whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1 cup natural smooth peanut butter
1/2 teaspoon vanilla extract

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 PIE I



Peanut Butter Ice Cream Pie I image

For the peanut butter lovers in our family!

Provided by Carolyn

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 7

9 graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
  • Bake crust in preheated oven for 8 minutes. Chill.
  • In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM



Easy Vegan Peanut Butter-Maple Ice Cream image

With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 4h20m

Yield About 3 1/2 cups

Number Of Ingredients 6

3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)

Steps:

  • In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
  • Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
  • Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.

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