Peanut Butter Whiskey Ice Cream

Homemade Peanut Butter Whiskey Ice Cream - Skrewball Ice Cream Copycat Recipe
The Spruce / S&C Design Studios
Prep: 15 mins
Cook: 0 mins
Chill and Freeze: 8 hrs 20 mins
Total: 8 hrs 35 mins
Servings: 6 to 8 servings
Yield: 1 1/4 quarts
Nutritional Guidelines (per serving)
464 Calories
38g Fat
23g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 464
% Daily Value*
Total Fat 38g 49%
Saturated Fat 22g 111%
Cholesterol 104mg 35%
Sodium 88mg 4%
Total Carbohydrate 23g 9%
Dietary Fiber 1g 2%
Total Sugars 22g
Protein 6g
Vitamin C 1mg 3%
Calcium 99mg 8%
Iron 0mg 2%
Potassium 191mg 4%
*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.)

Whiskey adds great flavor to ice cream and peanut butter whiskey ice cream is irresistible. This recipe uses a peanut butter-flavored whiskey (like Skrewball or Old Smoky) and creamy peanut butter to make delicious homemade ice cream for adults. It doesn't use eggs, so there's no cooking involved; just mix, chill to marry the flavors, and freeze.

Strong alcohol doesn't freeze, so the key to making spiked ice cream is to limit the amount of alcohol added. Peanut butter whiskeys are lower-proof than straight whiskey—generally, 30 to 35 percent alcohol by volume (ABV)—and that helps the ice cream to set up. This recipe uses just a shot of whiskey and will work with whiskeys up to 45 percent ABV.

Since the alcohol needs to remain low, it's unlikely you'll get inebriated from alcoholic ice cream. Spiked ice cream is more about the flavor. The vanilla brings out the whiskey's oakiness, and doubling up on both the peanut butter and dairy ingredients ensures it is flavorful and extra creamy. Also, peanut butter whiskey is typically sweetened, and there's often sugar and salt in peanut butter; therefore, this ice cream uses less sugar than other recipes and eliminates the salt. Adding a swirl of chocolate is optional but a fun finishing touch.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Homemade Peanut Butter Whiskey Ice Cream
    The Spruce / S&C Design Studios
  2. In a deep mixing bowl, cream the peanut butter and sugar using an electric mixer for 1 to 2 minutes.

    Peanut butter and sugar in a bowl with a mixer
    The Spruce / S&C Design Studios
  3. Add 1/3 to 1/2 cup of whole milk and mix until the peanut butter mixture is completely dissolved.

    Milk added to the peanut butter mixture with a whisk
    The Spruce / S&C Design Studios
  4. Add the remaining milk, heavy cream, whiskey, and vanilla extract. Stir well to mix thoroughly. Cover and chill in the refrigerator for at least 2 hours (or up to 24 hours).

    Mixing the Base for Homemade Peanut Butter Whiskey Ice Cream in a bowl with a whisk
    The Spruce / S&C Design Studios
  5. When ready to churn, give the chilled ice cream base a final stir before pouring it into the ice cream maker.

    Homemade Peanut Butter Whiskey Ice Cream in an ice cream maker
    The Spruce / S&C Design Studios
  6. Freeze the ice cream according to the manufacturer's instructions.

    Churning Homemade Peanut Butter Whiskey Ice Cream
    The Spruce / S&C Design Studios
  7. Transfer the churned ice cream into a freezer container. To add a chocolate swirl, use a rectangular container and work quickly while scooping in layers: Drizzle chocolate syrup on top of each layer and use a knife or chopstick to gently swirl it into the ice cream (Don't mix too much or you'll lose the swirl). Cover with a tight lid and place in the freezer until fully set up (overnight is best).

    Chocolate Swirls in Homemade Peanut Butter Whiskey Ice Cream
    The Spruce / S&C Design Studios
  8. When ready to eat, set the ice cream on the counter for about 10 minutes; softened ice cream is easier to scoop and has better flavor. Serve and enjoy.

    Homemade Peanut Butter Whiskey Ice Cream scooped in a bowl
    The Spruce / S&C Design Studios

Tips

  • An electric mixer is quicker and more thorough when creaming the peanut butter and sugar. However, it can get messy when it's time to add the liquids unless your mixer has a very low speed. To avoid splashing milk all over you and the counter, it's best to switch to a whisk and mix the rest by hand.
  • Ice cream machines vary, and you may have soft-serve ice cream ready to eat right after churning. Most require additional freezing time for the ice cream to set up properly; two hours is minimum in a deep freezer, and overnight is best in any freezer.
  • It is possible to make ice cream without a machine; the process requires multiple rounds of freezing and mixing.
  • Store the ice cream at the back of the freezer to ensure it stays frozen. It will keep well for up to two months.

Recipe Variations

Homemade ice cream offers many opportunities for spiking it with all sorts of liquor. To ensure the ice cream freezes, use no more than 1/4 cup of 40 percent ABV liquor per 1 1/2 quarts of ice cream. If you're experimenting with regular ice cream recipes, you may also want to use less salt when adding alcohol because that also inhibits freezing.

  • Whiskey is a favorite for spiked ice cream. Flavored whiskeys are fun to play with and bourbon is ideal in ice cream flavored with chocolate, mint, or vanilla bean. Try the spiciness of rye whiskey in cherry ice cream or add Irish whiskey to butterscotch or salted caramel ice cream.
  • Among other liquors, aged or flavored rum would be a great choice and flavored brandies could produce interesting results.
  • Like peanut butter whiskey, liqueurs will add sweetness and flavor to your ice cream base. Butterscotch, mint, orange, and raspberry liqueurs make delicious frozen treats, though there are many other options to experiment with.

How Strong Is Peanut Butter Whiskey Ice Cream?

Since the amount of whiskey is kept in check so the ice cream will freeze, the alcohol content of this recipe is minimal. When made with a 70-proof peanut butter whiskey, the ice cream is just under 2 percent ABV. That's less than most alcoholic drinks but still a little stronger than "non-alcoholic" beer, which can be no more than 0.5 percent ABV.