It’s summer and it’s hot. In my part of the country this means weeks of 100-plus degree weather. It’s the perfect time for ice cream… And to play with the brand-spanking-new ice cream maker attachment
that my wife bought me for my birthday. The timing couldn’t be better. So I decided to whip up a batch of peanut butter ice cream.
And then I made it better! Check out our recipe for Peanut butter brittle ice cream. It’ll blow you away!
I searched the bloggosphere for a few days trying to decide what I wanted to make first. I really couldn’t decide if I wanted to make ice cream, sorbet or sherbet and it wasn’t easy narrowing down the choices. There are a ton of great ice cream recipes out there.
Did I want to make this coffee ice cream from Elise at Simply Recipes or should I make David Lebovitz’s Salted Butter Caramel Ice Cream? Was I more in the mood for something lighter like the Very Berry Sherbet from comfy belly or this amazing sounding lime sorbet from Eating Cleveland? This was going to be no easy decision, but a decision had to be made.
One thing that has kept me from diving headlong into making even basic vanilla ice cream is the custard base. It’s time-consuming and can be difficult. Custard bases also require a lot of attention, which can be difficult in a house full of rowdy kids and a dog who is usually underfoot.
This fear has been lessened by the discovery of a no-cook custard base from Kitchen Mage, but I still wanted to start off with something a little less involved and that’s when I came across the recipe for peanut butter ice cream you see here. Cream, yes! Custard, No. Perfection.
The recipe was a breeze to make, works well and ends up tasting somewhat like peanut butter sugar cookie dough. The peanut flavor is pretty intense, even using bargain brand peanut butter. If you are making ice cream for the first time, this recipe might just be what you’re looking for.
Ultra-creamy, beautifully silky. Our recipe for egg free peanut butter ice cream is sure to please any peanut butter lover in your family.Peanut Butter Ice Cream Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
6 Serving Size:
6 People
Amount Per Serving: Calories: 638Total Fat: 51gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 94mgSodium: 244mgCarbohydrates: 37gFiber: 2gSugar: 30gProtein: 13g
This is a very heavy ice cream and needs to be eaten in very small doses. While I’m proud of it as a first attempt, I think it would be much better as the filling for an ice cream sandwich than as a stand-alone dessert, at least until I find a way to lighten it up a little. I’ll be looking for a new recipe for this dish, but this one is definitely worth sharing, especially for people with egg allergies.
As a final note, this particular dish was quite a bit more difficult to shoot than many others I’ve posted here. “Why?” You ask? Well, I’ll tell you.
Most of the time my kids are saints about letting me get a shot just right before they get to dive into the food. I’m not used to playing interference for a shoot, but this was different. There was peanut butter ice cream at stake here and the kids were pretty impatient about dad getting the table cleared so that they could dig in.
It may not seem like I had much trouble getting the shot, but just out of range of the camera I was dealing with this:
In fact, I have one or two shots in the slush pile that include tiny three-year-old fingers reaching for the dish. Cute, but not the best showcase for the peanut butter ice cream, especially when carefully placed props are getting smudged or moved out of position. It wasn’t fun at the time, but it’s funny now that it’s over.
Next I’m making lime sherbet, and I have another idea for after that one, but what should I make next? What’s your favorite homemade ice cream? Suggestions are most definitely welcome. I’m not even good and started with getting my ice cream maker broken in.
And if you own a kitchen aid mixer but haven’t yet run out and bought the ice cream maker attachment, go get one right this minute. It’s worth it, really.
Hello! Found you through foodgawker. My husband LOVES peanut butter ice cream so I’m interested to try this out, especially since it’s not a custard base!
Maybe these cookies would be good as the “bread” for ice cream sandwiches with the peanut butter ice cream: http://gracessweetlife.com/2010/07/double-chocolate-chunk-cookies/ (also found on from foodgawker)
I think it would be Awesome with those cookies!
Don’t let a custard scare you! I’ve got two little ones and have easily made it, even with their help! Latest ice cream faves in this house have been lime, cardamom, and David Lebovitz’s chocolate. And we can’t forget about mint chocolate chip! Welcome to the world of homemade ice cream, there is no going back!
Cheryl. I agree! definitely going to continue along. Next is a lime sorbet!
You think that’s a perfect summertime treat? OK, I agree. =) The boys do too!
It’s definitely one of several perfect summertime treats. I’m going to be whipping up some sorbet and perhaps a sherbet in the next few days too.
I have been checking your blog out and you have great recipes. When, I got to the peanut butter ice cream, I had to stop. I have made ice cream once, chocolate marshmallow, and want to expand my horizons. This might just be the way, to do it. Thanks.
It’s good stuff. give it a shot!
Hi.. This sounds really nice.. But a quick question.. Did you use some special unsalted peanut butter or the normal PB one would get at the store?
Just run of the mill peanut butter. Nothing fancy here at all :)
Thanks a lot… Really excited about it now… Probably will try it over the weekend :)
This looks great! I’ve been playing with ice cream this year for the first time. I stumbled onto your blog via a Sandra Lee post (laughed so hard…). Now, I am following you. Loving your recipes.
You can make a SUPER easy icecream that takes only about 2 minutes minus freezing time. Take 1/2-3/4 of a cup of good quality cocoa powder and 2 cans of coconut milk or coconut cream. whisk the two together and freeze using the mizers instructions. The cocoa disolves perfectly into the coconut milk, which kind of surprised me honestly. If you don’t add enough cocoa I find it tastes funny, the cocoa helps bring out the coconut flavour. Its also great for people who can’t have normal milk.
how much does it serve
It makes a quart or so, so that kind of depends on how large a serving you’d like :)
YUM!!! Thank you soo much for experimenting and sharing your recipes…this ice cream is going to be in regular rotation around here this summer, I can tell already. :)
Hi! Just found your blog while looking for PB ice cream. Made this today and it was fabulous!! Like you said, it’s very rich, but we can handle it in this house. Haha. Great to have discovered your blog and look forward to trying out some more fab recipes!
This recipe is a triple threat – super easy, delicious and the photo of the boys always makes me smile! I use crunchy peanut butter from Trader Joe’s – it’s just what I have on-hand – with great results. I like the texture of the nuts. A few times I’ve swirled in some homemade grape jam at the end of the churning process for PB&J ice cream. Plain or tricked out, this one’s a keeper.
I’m glad you like it! it’s one of our favorites, for sure
I think a photo with little fingers reaching for the ice cream but make one of the cutest photos ever seen on a blogger’s page! It would make the ice cream look even more irresistable and delicious! Great idea for a photo, something we don’t already see all the time, surprised you didn’t “seize the moment” and take advantage of the op. ;)
The ice cream looks a little icy, not creamy, which I guess is what the custard ice cream produces.
I’m signing up and looking forward to seeing more of your recipes, and I added the KitchenAid ice cream bowl attachment to my Pinterest Wish List. :) Thanks!