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

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

4 cups half-and-half cream
3 cups non-fat dry milk
3 cups milk
1 ½ cups sugar
1 ½ cups peanut butter
4 teaspoons vanilla extract

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

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

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

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 ICE CREAM



Peanut Butter Ice Cream image

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

1/4 cup sugar
3 eggs
1 cup whole milk
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half-and-half cream
2 teaspoons vanilla extract
12 miniature peanut butter cups, chopped

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 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

Use your favorite brand of conventional peanut butter; the flavor and texture of all-natural versions do not work well in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 8

2 cups heavy cream
2 cups whole milk
1 cup salted cocktail peanuts
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup chunky peanut butter

Steps:

  • Heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight).
  • Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)
  • Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.
  • Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large bowl, and fold in peanut butter until ice cream is swirled. Use immediately, or freeze for up to 1 week.

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 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.

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