Who doesn’t love peanut butter? It’s creamy, nutty, and downright comforting. Now imagine turning that into ice cream. Yep, a cold, dreamy scoop packed with peanut butter flavor, swirls of gooey peanut butter, and chunks of peanut butter cups. Sounds amazing, right? This recipe pairs that classic peanut butter-and-chocolate combo we all adore into a frozen treat you’ll want to make again and again.
A fun fact: Peanut butter’s history dates back to the Aztecs and Incas, who ground peanuts into paste. Fast forward to today, and this once-ancient food is now a staple in American homes. Pair it with chocolate and ice cream, and you’ve got a dessert that’s nostalgic and modern.
Quick Overview
Here’s what you need to know before we dive in:
- Prep Time: 45 minutes
- Churn Time: 25–30 minutes
- Freezing Time: At least 6 hours
- Servings: Makes enough for about 10 scoops (or enough to fight over).
Difficulty Level: Intermediate. It’s not too tough, but the peanut butter swirls and using an ice cream machine need a bit of attention.
Don’t have an ice cream maker? No problem. You can freeze the mixture in a container and stir every 30 minutes for about 3 hours. Easy fix.
Ingredients You’ll Need
Here’s the full lineup:
- 1 cup creamy peanut butter (+ 1/3 cup for swirling)
- 3/4 cup sugar
- 1 cup whole milk
- 2 cups heavy cream (keep it cold!)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped peanut butter cups
Optional Substitutions:
- Swap granulated sugar for brown sugar if you love caramel vibes.
- No peanut butter cups? Use Reese’s Pieces or chocolate chips.
- Want a different nutty twist? Almond or cashew butter works too (just avoid natural, oily ones).
How to Make It
Step 1: Mix the Ice Cream Base
In a big mixing bowl, combine peanut butter, sugar, milk, heavy cream, vanilla, and salt. Stir it all together until smooth. It should be thick but not lumpy.
Pro Tip: Let the mix sit for 5 minutes. This helps the sugar dissolve for a silkier texture.
Step 2: Churn It
Pour the mixture into your ice cream maker and churn for 25–30 minutes. It should reach that dreamy soft-serve consistency.
How do you know it’s ready? It’ll start pulling away from the sides of the machine and hold its shape when scooped.
Step 3: Add the Mix-ins
Toss in the chopped peanut butter cups and churn for another 3–5 minutes. This spreads them evenly throughout.
Quick Tip: Don’t add mix-ins too early, or they’ll sink to the bottom or break apart.
Step 4: Swirl in That Peanut Butter
Microwave 1/3 cup peanut butter for about 30 seconds until it’s melted and smooth. In a freezer-safe container, layer the churned ice cream and drizzle the melted peanut butter on top. Swirl with a knife—don’t overdo it; you want those ribbons to stay intact!
Step 5: Freeze and Wait (the Hardest Part)
Cover the container with plastic wrap or foil, then pop it in the freezer for at least 6 hours (overnight is even better).
When it’s ready, the texture should be firm but scoopable.
Tips, Variations & Fun Twists
Want to mix it up? Here are some ideas:
- Dairy-Free or Vegan: Use canned coconut milk instead of whole milk and heavy cream. Replace the peanut butter cups with vegan chocolate chunks.
- Spicy Kick: Stir in a pinch of cayenne or cinnamon to give it some unexpected flair.
- Fancy It Up: Serve scoops with hot fudge, crushed peanuts, and whipped cream for a sundae vibe.
- Seasonal Spin: Pair with fresh strawberries or bananas in summer. In winter, sprinkle crushed candy canes on top.
Storing & Serving
- Storage: Keep leftovers (if there are any!) in an airtight container for up to 2 weeks. Use plastic wrap directly on the surface to avoid ice crystals.
- Serving Hack: If the peanut butter swirls harden too much, let the ice cream sit for 5 minutes at room temp before scooping.
This peanut butter ice cream is more than dessert—it’s a hug in a bowl. Whether you’re enjoying it on a hot summer day or after dinner on movie night, it’s guaranteed to please. So, grab your spoon and dig in. You deserve it!
PrintPeanut Butter Ice Cream
Creamy, nutty, and irresistibly indulgent, this homemade peanut butter ice cream is a perfect treat for peanut butter lovers. With rich peanut butter flavor, swirls of melted peanut butter, and chunks of peanut butter cups, it’s a dessert that’s both comforting and decadent.
- Prep Time: 45 minutes
- Cook Time: 30 minutes (churning)
- Total Time: 6 hours 15 minutes (includes freezing)
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
Ice Cream Base:
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Mix-ins & Swirl:
- 1 cup chopped peanut butter cups
- 1/3 cup creamy peanut butter (for swirling)
Ingredient Notes: Use creamy peanut butter that doesn’t separate (avoid natural varieties). For mix-ins, Reese’s or similar peanut butter cups work best. Ensure all dairy ingredients are cold for optimal results.
Instructions
- Prepare the Base:
In a large mixing bowl, whisk together the peanut butter, sugar, milk, heavy cream, vanilla extract, and salt until smooth and the sugar begins to dissolve. The mixture should be creamy and well-combined. - Churn the Ice Cream:
Pour the mixture into a 2-quart ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes). The ice cream should reach a soft-serve consistency by the end of churning. - Add Mix-ins:
Once the ice cream is churned, add the chopped peanut butter cups to the machine and churn for an additional 3–5 minutes to evenly distribute them throughout the ice cream. - Create Peanut Butter Swirls:
Microwave the remaining 1/3 cup of peanut butter in a microwave-safe bowl for about 30 seconds until smooth and pourable. In a freezer-safe container, layer one-fourth of the ice cream and drizzle one-fourth of the melted peanut butter on top. Use a knife to gently swirl it through. Repeat with the remaining layers of ice cream and melted peanut butter. - Freeze to Set:
Cover the container with plastic wrap or foil to prevent freezer burn and place in the freezer for at least 6 hours or overnight until firm. - Serve & Enjoy:
Let the ice cream sit at room temperature for about 5 minutes before scooping for easier serving.
Notes
Serving Suggestions: Serve in bowls or waffle cones with an extra drizzle of melted chocolate or caramel sauce for added indulgence. Pair with warm brownies or cookies for a classic dessert combo!
Tips & Tricks:
- Avoid natural peanut butter as it can separate and affect texture.
- Ensure your ice cream maker bowl is properly frozen before starting (if applicable).
- Don’t over-swirl the melted peanut butter; distinct ribbons enhance flavor and appearance.
Storage & Reheating: Store in an airtight container in the freezer for up to two weeks. Place plastic wrap directly on top of the ice cream before sealing to prevent ice crystals from forming. If frozen too hard, let it thaw for about 5–10 minutes at room temperature before scooping.
