Jamison and Alexis are both avid peanut butter people. I mean seriously, if peanut butter ceased to exist the world might just cease to exist for the two of them, as far as they are concerned. I too enjoy peanut butter, but truth be told almond butter, or more importantly cashew butter, are more up my alley. Overall though, if you’re not allergic to peanuts, which we aren’t, then what’s not to like?
The other day my little sous chef asked me if anyone made peanut butter ice cream. I told her that I’m sure someone out there did, but right off the top of my head I couldn’t think of anyone. We got busy with other things and I forgot to do a little research to see what I could find. The next day she asked me if we could make some peanut butter ice cream and since we hadn’t made any ice cream in a while we gave it a whirl.
Now let me tell you, if you like peanut butter, even the tiniest little bit, you will LOVE this ice cream! It’s rich and creamy and there are little bits of peanut butter throughout the whole peanut buttery flavored ice cream itself that just burst in your mouth. The ice cream itself would be superb topped with some hot fudge sauce, but even alone this is the very epitome of the peanut butter lovers dream!
P.S. Speaking of chocolate…If you haven’t gone over to Culinate yet to vote in their Death By Chocolate contest then you should! You could win a trip for two to Napa’s Chocolate Festival! My entry was Hot Fudge Cake.
What You’ll Need for the Peanut Butter Ice Cream:
1 – 18 ounce jar of peanut butter
1 pint heavy whipping cream
1 pint half and half
1 – 14 ounce can sweetened condensed milk
1 cup of sugar
1 tablespoon of vanilla
In a large stock pot add all ingredients and cook until sugar and peanut butter are melted. Remove from heat and let sit until the mixture cools to room temperature. (Note: As the mixture cools the peanut butter may separate from the milk a bit, but you can easily stir it back into the mixture. I stirred it several times as it was cooling and once before putting it in the ice cream maker. Once in the ice cream maker the machine does the stirring for you!) Once the mixture is cooled add to your ice cream maker and freeze according to your models operating instructions. When it is finished you will have your basic soft serve ice cream and can serve it immediately. Place the mixture into the freezer in a covered container to let harden fully if you prefer a more firm ice cream. Thaw for a few minutes before serving.
Notes: Alexis wanted to add chocolate chips to the ice cream itself, but we couldn’t find mini-chocolate chips, as they work best in ice cream mixtures due to their small size. (Do they make those anymore? I haven’t looked for them in years!) This ice cream is not low-fat or anything of that nature. While I normally try to look at making things healthier, in this case this is an indulgence and as such should be enjoyed once in a while in moderation, but you know that drill! 😉 That being said if you wanted to lighten it up a bit you could use light cream, fat-free half and half and light peanut butter and it should all work fine, though it might freeze harder once you put it in the deep freeze. Also this recipe is designed to be made in this ice cream freezer, but you could double it to go in a larger model. In reality I ended up with a bit more (about a cup or so) than what my freezer would hold, but you could freeze that and use it later if you needed.