Sunday, April 3, 2011

Peanut Butter Ice Cream

For Joshua's birthday, I made strawberry ice cream (using our favorite recipe that I've already posted here), chocolate ice cream (an amazing new recipe I just posted), and this peanut butter ice cream. I love the flavor of this peanut butter ice cream. I made it plain--without following either of the variations listed below, and I loved it. But I'm sure it would be great with any mix-ins you want, too.

Peanut Butter Ice Cream

¾ cup (180 g) smooth peanut butter
¾ cup plus 2 tablespoons (180 g) sugar
2 2/3 cups (660 ml) half-and-half
Pinch of salt
1/8 teaspoon vanilla extract

Puree the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Variation: To make Peanut Butter and Jelly Ice Cream, as you remove the ice cream from the machine, layer it with ¾ cup (240 g) of your favorite jam or jelly.

Another variation idea is to stir in chopped up peanut butter cups or chopped chocolate-covered peanuts after ice cream is frozen before transferring to freezer to ripen.

Recipe source: The Perfect Scoop by David Lebovitz (picture from

1 comment:

  1. Can't wait to try this, since peanut butter is one of our favorite ingredients in this house!