Peanut Butter Ice Cream

Peanut Butter Ice Cream is a creamy, dreamy dessert loaded with rich peanut butter flavor. It’s smooth, indulgent, and has that perfect balance of sweet and salty that I crave on a hot day—or any day. Whether I serve it in a cone, a bowl, or sandwich it between cookies, this homemade treat always hits the spot.

Why You’ll Love This Recipe

I love how easy and satisfying this ice cream is to make. It has a bold peanut butter flavor, a luxuriously smooth texture, and just the right amount of sweetness. I don’t need any fancy ingredients, and it turns out better than most store-bought options. Plus, it’s super customizable—whether I want to swirl in fudge, add chocolate chips, or keep it simple, it always turns out delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream

• Whole milk

• Creamy peanut butter

• Granulated sugar

• Brown sugar (optional, for depth)

• Vanilla extract

• Salt

Optional add-ins:

• Mini chocolate chips

• Crushed peanuts

• Peanut butter cups

• Fudge or chocolate swirl

directions

1. Make the base: I whisk together peanut butter, sugar, brown sugar (if using), and salt until smooth. Then I stir in the milk and vanilla extract until fully combined.

2. Add the cream: I gently whisk in the heavy cream. I avoid over-mixing so the texture stays light.

3. Chill the mixture: I cover the bowl and chill the base in the refrigerator for at least 2–4 hours, or overnight. A cold base helps the ice cream churn better.

4. Churn: I pour the chilled mixture into my ice cream maker and churn according to the manufacturer’s instructions—usually about 20–25 minutes—until thick and creamy.

5. Freeze to set: I transfer the churned ice cream to a lidded container. If I’m adding mix-ins, I fold them in now. I freeze the container for at least 3–4 hours until firm.

Servings and timing

This recipe makes about 6 servings (1.5 quarts).
Prep time: 10 minutes
Chill time: 2–4 hours
Churn time: 25 minutes
Freeze time: 3–4 hours
Total time: Around 6–8 hours

Variations

Sometimes I swirl in raspberry jam for a PB&J twist or add a chocolate ripple for a Reese’s vibe. I’ve also used crunchy peanut butter when I want a little texture. For a dairy-free version, I use full-fat coconut milk in place of cream and milk.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes so it softens slightly and scoops easily. Reheating isn’t needed—it’s best cold and creamy.

FAQs

Can I make this without an ice cream maker?

Yes, I whip the cream until soft peaks form, fold it into the sweetened peanut butter mixture, and freeze it in a loaf pan. It’s a no-churn version that still tastes great.

What kind of peanut butter works best?

I use creamy, processed peanut butter like Jif or Skippy. Natural peanut butter can separate and affect the texture.

Can I make it less sweet?

Absolutely. I adjust the sugar to my taste. I’ve made it with just granulated sugar and skipped the brown sugar for a more mild sweetness.

Is this ice cream gluten-free?

Yes, as long as I use gluten-free peanut butter and avoid mix-ins that contain gluten.

Can I add other nut butters?

I can. Almond butter, cashew butter, or even sunflower seed butter work well—though they’ll slightly change the flavor and texture.

Conclusion

Peanut Butter Ice Cream is rich, creamy, and packed with everything I love about this classic spread. It’s an easy homemade treat that’s endlessly adaptable and sure to satisfy any peanut butter craving. Whether I’m keeping it simple or loading it with mix-ins, this recipe never lets me down.

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