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Peanut Butter Ice Cream

By Carol Kicinski

4.7

(17)

This image may contain Food Creme Dessert Cream and Ice Cream

Editor's note: Use the Peanut Butter Ice Cream to make Carol Kiciski's Peanut Butter Ice Cream Sandwiches .

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.

Recipe information

  • Yield

    Makes about 1 quart

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

Reprinted with permission from Simply…Gluten-free Desserts by Carol Kicinski, © 2011 Thomas Dunne Books
TagsIce CreamFrozen DessertDessertPeanut ButterGluten Free5 Ingredients or FewerEasyElectric MixerCookbooks

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