Peanut Butter Swirl Ice Cream

By Diana Rattray

Updated 05/14/19

Peanut Butter Swirl Ice Cream

Diana Rattray

  • Total: 2 hrs
  • Prep: 30 mins
  • Cook: 90 mins
  • Yield: 4 portions (4 servings)
Nutritional Guidelines (per serving)
1170 Calories
89g Fat
78g Carbs
22g Protein
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Nutrition Facts
Servings: 4 portions (4 servings)
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.)

For this sweet treat, you will need an ice cream maker. You can use this custard-based vanilla ice cream recipe for the base or make your own recipe. Then swirl in the peanut butter sauce for a wonderful frozen treat.

Ingredients

  • 3 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 4 egg yolks (beaten)
  • 2 teaspoons vanilla
  • 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

Ice Cream

  1. Combine cream, milk, and sugar in a heavy saucepan.

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

  3. Pour about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly.

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

  5. 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.

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

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

Peanut Butter Sauce

  1. Combine the peanut butter, 1/2 cup whipping cream, 2 tablespoons corn syrup, and the 1/4 cup of brown sugar in a saucepan. Heat over low heat, stirring, until smooth and sugar are dissolved. Chill thoroughly.

  2. Pack the finished ice cream into a container, alternating with spoonfuls of the peanut butter mixture; swirl lightly with a knife. Freeze until the mixture is solid.

  3. Makes about 1 quart of ice cream.

  4. Save extra peanut butter sauce to use for warmed topping.