Peanut Butter Swirl Ice Cream

Peanut Butter Swirl Ice Cream

Diana Rattray

Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 4 servings
Nutrition Facts (per serving)
1170 Calories
89g Fat
78g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1170
% Daily Value*
Total Fat 89g 115%
Saturated Fat 48g 240%
Cholesterol 416mg 139%
Sodium 326mg 14%
Total Carbohydrate 78g 28%
Dietary Fiber 3g 9%
Protein 22g
Calcium 255mg 20%
*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.)

Vanilla ice cream can be so, well, vanilla, but when it is swirled with a homemade peanut butter sauce, it becomes anything but ordinary. This recipe calls for making a custard-based vanilla ice cream as well as a sauce made of peanut butter, whipping cream, corn syrup, and brown sugar. The two are layered together before swirling the sauce through the creamy ice cream, creating a rich and delicious frozen treat. Extra peanut butter sauce can be warmed and served on top for an additional hit of nuttiness.

You can follow this recipe for the vanilla base, which includes heavy cream, milk, sugar, egg yolks, and vanilla extract, or make your own recipe. Keep in mind you will need an ice cream maker. Scoop into cones or cups and add your favorite ice cream toppings.


  • For the Ice Cream:
  • 3 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 4 egg yolks (beaten)
  • 2 teaspoons vanilla extract
  • For the Peanut Butter Sauce:
  • 1/2 cup peanut butter
  • 1/2 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 1/4 cup light brown sugar (packed)

Steps to Make It

Make the Ice Cream

  1. Gather the ingredients.

  2. Combine the cream, milk, and sugar in a heavy saucepan.

  3. Heat over medium-low heat, stirring frequently, until the sugar is dissolved and the mixture is hot.

  4. Pour about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly. (This is called tempering.)

  5. Pour the egg mixture back into the saucepan, whisking constantly.

  6. Cook over medium heat, stirring constantly until the hot mixture is slightly thickened and coats the back of a spoon, about 6 minutes. Do not let this mixture boil.

  7. Strain through a mesh strainer into a bowl and stir in the vanilla.

  8. Cover and chill thoroughly. Freeze according to your ice cream maker's instructions.

Make the Peanut Butter Sauce

  1. Gather the ingredients.

  2. Combine the peanut butter, whipping cream, light corn syrup, and brown sugar in a saucepan. Heat over low heat, stirring, until smooth and the sugar is dissolved.

  3. Transfer to a bowl and chill thoroughly.

Swirl the Ice Cream

  1. Pack the finished ice cream into a container, alternating with spoonfuls of the peanut butter mixture.

  2. Swirl the peanut butter lightly with a knife to create ribbons. Freeze until the mixture is solid.

  3. Serve in cones or cups; offer some warmed extra peanut butter sauce to use as a topping, if desired.

  4. Enjoy.