How to make Peanut Butter Ice Cream?
In a large bowl, stir together the peanut butter, sugar, heavy cream, milk, vanilla, and salt. Whisk it together for a couple minutes to help the sugar dissolve a bit.
Start the ice cream mixer churning (ps don’t forget to freeze the bowl the night before) and pour in the ice cream, if some of the sugar is still stuck at the bottom of bowl, make sure to scoop it out with a rubber spatula, it will still mix in.
When the ice cream looks nice and thick, after about 25 to 30 minutes (according to your ice cream maker’s instructions), you can add in the chopped up peanut butter cups. (You can also sprinkle them in later, either way). And let it run for another 3 to 5 minutes, until they are mixed throughout the ice cream.
Melt the peanut butter in a small bowl in the microwave for about 30 seconds, to get it creamy and runny so it’s easier to pour.
Scoop about 1/4 of the ice cream into a 2 quart pan (a 9×5 bread pan works great) then add some of the peanut butter, swirl it with a knife. (If you didnt add the peanut butter cups to the ice cream maker, sprinkle some in now). Then add another 1/4 of the ice cream, and repeat till you get to the top, and use all the ice cream and all the peanut butter.
Cover the pan with plastic wrap, or foil and place it in the freezer to freeze and get more solid for at least 6 hours (but honestly I like leaving it over night so it gets nice and hard like ice cream you’d get from the store.)
Scoop your ice cream up and enjoy when you’re ready to serve it.
Tips For Making Homemade Peanut Butter Ice Cream:
- Don’t forget to put your ice cream maker freezer bowl into the freezer at least 12 to 24 hours before you want to make your ice cream. I have an extra freezer so I just leave mine in the freezer so I can make ice cream anytime I want.
- Instead of heavy cream you can substitute half and half in this ice cream recipe to make it lower in fat and calories, though of course that will make the ice cream a little bit less creamy too.
- If you don’t want the chocolate chunks of the reeses cups you can leave those out. You could also add a variety of other candy bar pieces instead. (Some yummy choices would be chopped up snickers, reeses pieces, etc.)
- Store any leftover ice cream covered with plastic wrap, and foil in the freezer (or a container with a lid) for up to 2 weeks.
Can you make Peanut Butter Ice Cream without an Ice Cream Maker?
If you don’t have an ice cream maker, you can make homemade ice cream in a bag instead. You’ll need a few gallon sized freezer safe ziptop bags, lots of ice, and some coarse salt.
Pour some of the liquid ice cream mixture into one of the bags, only about half way full, and squeeze out the extra air. Place that bag into a second bag to keep it sealed extra safe. Then put those bags into another bag and fill that bag with ice and 1/2 cup of coarse salt.
Shake, and massage the bag for about 5 minutes, or until the mixture starts to thicken. Add more ice and salt as needed. The ice cream will be a very soft serve at this point, to get the peanut butter swirls, and add the peanut butter cups like this recipe has, scoop the ice cream into a 2 quart sized container, and sprinkle chopped up peanut butter cups throughout. Add dollops of melted peanut butter, and swirl them through with a knife. Cover the pan, and place it in the freezer for at least 6 hours, up to overnight (I recommend overnight) to let the ice cream harden, and make it turn more into scoopable ice cream.
This peanut butter ice cream is the best peanut butter ice cream, and perfect for peanut butter lovers. Loaded with peanut butter swirls, and peanut butter cups, it’s a peanut butter lovers dream.
It’s the perfect treat for a nice warm day!
More ice cream recipes?
- No Churn Chocolate Peanut Butter Cup Ice Cream
- Strawberry Ice Cream
- Cookies and Cream Ice Cream
- No Churn Mint Chocolate Chip Ice Cream
- Vanilla Ice Cream
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Peanut Butter Ice Cream
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 cups whole milk
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Mix Ins:
- 1 cup chopped peanut butter cups
- 1/3 cup creamy peanut butter
- Add the peanut butter, sugar, milk, heavy cream, vanilla extract, and salt to a large bowl, and stir them together for a few minutes, to help the sugar dissolve a bit.
- Pour the mixture into the 2 Qt ice cream maker and allow to run for 25 to 30 minutes, according to the directions of your machine.
- Add the chopped up peanut butter cups into the ice cream maker, and let it continue to run for another 3 to 5 minutes, until they are mixed throughout.
- Add the peanut butter to a small microwave safe bowl, and microwave for 30 seconds.
- Scoop about 1/4 of the ice cream into a 2Qt pan, and drizzle about 1/4 of the peanut butter over the top. Swirl it in with a knife. Repeat with more ice cream, more peanut butter, more ice cream, more peanut butter, more ice cream.
- Cover the pan with plastic wrap or foil, and place the pan in the freezer for at least 6 hours, up to overnight.
This peanut butter ice cream was first posted on October 27, 2011. The photos and text were updated for clarity on May 12, 2021.