HOW DO YOU MAKE PEANUT BUTTER ICE CREAM RECIPES

PEANUT BUTTER ICE CREAM (NO COOK) RECIPE - FOOD.COM

Peanut Butter Ice Cream (No Cook) Recipe - Food.com 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.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

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.

Nutrition Facts : Calories 435, FatContent 30.2, SaturatedFatContent 12.1, CholesterolContent 44.8, SodiumContent 246.4, CarbohydrateContent 33.8, FiberContent 1.9, SugarContent 25.4, ProteinContent 11.7

PEANUT BUTTER ICE CREAM RECIPE RECIPE | EPICURIOUS

Peanut Butter Ice Cream Recipe Recipe | Epicurious 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

Yield Makes about 1 quart

Number Of Ingredients 6

Ingredients

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.

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CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE - FOOD.COM

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