Peanut Butter Ice Cream

Table of Contents

How to Prepare Homemade Peanut Butter Ice Cream?

In a spacious bowl, combine the peanut butter, sugar, heavy cream, milk, vanilla, and salt. Whisk for a few minutes to aid in sugar dissolution.

Start the ice cream mixer (don’t forget to freeze the bowl beforehand) and pour in the ice cream mixture. If there’s any sugar residue at the bottom of the bowl, scrape it out with a rubber spatula as it will still blend in.

Once the ice cream reaches a thick consistency (approximately 25 to 30 minutes, depending on your ice cream maker’s instructions), add the chopped peanut butter cups. Allow the mixer to run for an additional 3 to 5 minutes to evenly distribute the cups within the ice cream.

Microwave the peanut butter in a small bowl for about 30 seconds until it becomes creamy and easy to pour.

Take a 2-quart pan (a 9×5 bread pan works well) and scoop about 1/4 of the ice cream into it. Add some peanut butter and swirl it with a knife. If you haven’t added peanut butter cups to the ice cream maker, sprinkle some in now. Repeat this process, layering the remaining ice cream and peanut butter until you reach the top.

Cover the pan with plastic wrap or foil and place it in the freezer for at least 6 hours (preferably overnight) until the ice cream solidifies like the store-bought variety.

Tips for Creating Homemade Peanut Butter Ice Cream

Remember to freeze the ice cream maker bowl for at least 12 to 24 hours before making the ice cream. If you have an extra freezer, keep the bowl inside, allowing you to make ice cream whenever you desire.
If you want a lower-fat and lower-calorie alternative, you can substitute half and half for heavy cream. However, keep in mind that the ice cream may be slightly less creamy.
If you prefer not to have chocolate chunks from the Reese’s cups, you can omit them. Alternatively, you can add chopped pieces of other candy bars such as Snickers or Reese’s Pieces.
Store any leftover ice cream in the freezer, covered with plastic wrap, foil, 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 still create homemade ice cream using a simple bag method. You’ll need several gallon-sized, freezer-safe zip-top bags, plenty of ice, and coarse salt.

Pour a portion of the ice cream mixture into one of the bags, filling it halfway, and remove excess air before sealing. Place this bag inside a second bag to provide extra security. Then, insert these bags into a larger bag filled with ice and half a cup of coarse salt.

Shake and massage the bag for approximately 5 minutes or until the mixture begins to thicken. Add more ice and salt as needed. At this stage, the ice cream will have a soft-serve consistency. To incorporate peanut butter swirls and peanut butter cups like in this recipe, transfer the ice cream to a 2-quart container, sprinkle chopped peanut butter cups throughout, and add dollops of melted peanut butter. Swirl them into the mixture using a knife. Cover the pan and place it in the freezer for at least 6 hours, or preferably overnight, to achieve a firm, scoopable texture.