Peanut Butter Ice Cream Recipe

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 01/21/23
Tested by Joan Velush
Peanut butter ice cream

The Spruce Eats / Cara Cormack

Prep: 25 mins
Cook: 0 mins
Total: 25 mins
Servings: 4 to 5 servings
Yield: 2 1/2 cups
Nutrition Facts (per serving)
484 Calories
39g Fat
29g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 484
% Daily Value*
Total Fat 39g 50%
Saturated Fat 18g 92%
Cholesterol 82mg 27%
Sodium 197mg 9%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 5%
Total Sugars 25g
Protein 8g
Vitamin C 1mg 3%
Calcium 89mg 7%
Iron 1mg 4%
Potassium 265mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Peanut butter fanatics, unite. If you love peanut butter and ice cream, and dream about combining these passions, then this peanut butter ice cream is for you! There are no eggs or custards to make—just your favorite peanut butter in delicious ice cream.

“Homemade ice cream is relatively easy to make but this recipe is easier than usual because it doesn’t require a custard to be made. This recipe is quick and super simple and makes a delicious peanut butter ice cream.” —Joan Velush

Peanut Butter Ice Cream Recipe/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup heavy cream

  • 1 cup light cream, or half-and-half

  • 1/2 cup sugar

  • 3/4 teaspoon pure vanilla extract

  • 1 pinch salt

  • 1/2 cup peanut butter, smooth or crunchy

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make peanut butter ice cream

    The Spruce Eats / Cara Cormack

  2. 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.

    A bowl of fully incorporated heavy cream, light cream, sugar, vanilla, salt, and peanut butter

    The Spruce Eats / Cara Cormack

  3. 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.

    An ice cream making churning peanut butter ice cream

    The Spruce Eats / Cara Cormack

Variations

  • Peanuts: Top finished ice cream with peanuts and you'll get some salty crunch on the outside.
  • Peanut Butter Powder : Substitute peanut butter powder instead of the peanut butter in the recipe. Or top the ice cream with a sprinkle of peanut butter powder for even more flavor.
  • Peanut Butter Candies: Chances are you're a peanut butter cup fanatic if you like peanut butter. These candies taste delicious on top, and like peanuts can help others identify it as being peanut butter ice cream if you are serving it to a crowd.
  • Syrups: Yes, they make peanut butter syrup if you just can't get enough peanut butter flavor. Other toppings that you can try include chocolate, caramel, butterscotch, or fudge.
  • Graham Crackers: Love a little cookie crumble consider graham crackers or Biscoff cookies on top. Other cookies worth crumbling: Nutter Butters or Nilla Wafers make great choices.
  • Bananas: Either freshly sliced on top or place sliced of bananas in the ice cream and freeze.

How to Store

The peanut butter ice cream should keep well frozen in an airtight container for about one week.