Easy recipe for heavenly peanut butter ice cream with a satisfying crunch. No ice cream machine required, though one speeds things up.
Taste and Occasion
If you love the rich, nutty flavor of peanuts, this peanut butter ice cream is a must-try. It’s made without eggs, so you can enjoy it with less worry about raw-egg safety. The result is a creamy, decadent ice cream that balances smooth peanut butter with crunchy nut pieces for texture. Serve it as a casual dessert, at summer gatherings, or as an indulgent treat after dinner.
Ingredients
This is classic ice cream indulgence rather than a light health food. If you prefer a lighter version, you can use a firm, full-fat yogurt like Greek yogurt and reduce the sugar or swap it for a powdered sweetener. For the traditional creamy version, the base here is whipped cream combined with cream cheese, peanut butter, powdered sugar and chopped peanuts for crunch.
How to make the Peanut Butter Ice Cream
Follow these simple steps for rich, creamy peanut butter ice cream that sets well whether you have an ice cream maker or not.
Top Tip
If you want a lower-carb or sugar-free option, use powdered erythritol and a sugar-free peanut butter. Keep in mind that changes in sweetener or dairy can affect texture; small adjustments are fine, but large substitutions may alter the final consistency. For the creamiest result, use full-fat ingredients and avoid peanut butter made from 100% nuts, which can be drier and change texture. Choose crunchy or smooth peanut butter based on whether you want more or less bite from the mix-ins.
Recipe Card
Peanut Butter Ice Cream
10 mins
About 10 mins
About 5 hrs (stir occasionally)
6 servings
497kcal
Ingredients
- 400 grams (1 ¾ cups) cream
- 100 grams (about ⅖ cup) cream cheese
- 1 teaspoon vanilla paste or ground vanilla
- 100 grams (about ⅖ cup) peanut butter (creamy or crunchy)
- 80 grams (¾ cup) powdered sugar
- 60 grams (⅖ cup) peanuts, chopped
Instructions
- Chop the peanuts finely so they provide small crunchy pieces throughout the ice cream. Keep a small portion aside for garnish if desired.
- Whip the well-chilled cream until it holds almost-stiff peaks, then set it aside in the refrigerator.
- In a separate bowl, beat the cream cheese with the vanilla paste and powdered sugar until smooth. Add the peanut butter and mix until well combined.
- Gently fold the whipped cream into the peanut butter mixture until evenly incorporated. Fold in the chopped peanuts, reserving some for topping.
- If using an ice cream machine, pour the mixture into the machine and churn according to the manufacturer’s instructions (about 10 minutes for many home machines).
- If you don’t have an ice cream machine, place the mixture in a freezer-safe container and freeze for about 5 hours. Stir or beat the mixture every 30–60 minutes during the first few hours to break up ice crystals and keep it creamy.
- Before serving, let the ice cream soften slightly at room temperature so it’s scoopable, then top with reserved peanuts and, if you like, a little grated chocolate.
Notes
- Use a standard creamy peanut butter rather than pure ground peanuts; the texture of pure nut butter can make the mixture firmer and less creamy.
- Salted or unsalted peanuts both work—choose based on personal preference. A small pinch of salt in the base can amplify the peanut flavor.
- Adjust the sugar slightly to taste. The unfrozen mixture should taste a touch sweeter than you want the final frozen ice cream to be.
- For a sugar-free version, choose a sugar-free peanut butter and swap the powdered sugar for powdered erythritol or another powdered sweetener formulated for freezing.
Ingredient substitutions
Variations
There are several delicious ways to vary this base recipe. Add chocolate chips or finely chopped dark chocolate for a peanut butter–chocolate combo. Swirl in a ribbon of caramel or use chocolate-hazelnut spread for a different nut profile. If you want a texture focus, increase the chopped peanuts or fold in crushed cookies for a cookie-dough-style treat. Making your own ice cream is forgiving and lets you tailor sweetness and mix-ins to your taste.
