Creamy Peanut Butter Ice Cream

There’s something undeniably nostalgic about peanut butter. It’s simple, comforting, and a little indulgent—the perfect base for a homemade ice cream that’s rich, creamy, and just salty enough to keep you coming back for another bite.

This recipe is a summer favorite in my house. It’s minimal, no-fuss, and doesn’t require anything fancy beyond an ice cream maker and a love for peanut butter.

Whether you're hosting friends or just treating yourself on a quiet afternoon, this ice cream is a dreamy little scoop of comfort.

Creamy Peanut Butter Ice Cream
Prep time: 5 minutes
Cook time: 5-8 minutes
Inactive time: 12 hours/overnight
Makes 3 cups

Ingredients

  • 1½ cups whole milk

  • 1 cup white sugar

  • 4 egg yolks

  • 1 tsp vanilla extract

  • 1¾ cups whipping cream

  • ⅓ cup creamy peanut butter (use the non-stir kind!, plus another 1/3 cup for mixing in

  • 1/2 Cup toffee bits

Instructions:

  1. In a medium saucepan, heat milk to just under a boil. Remove from the heat.

  2. Separate the egg yolks and whisk together the sugar and egg yolks in a bowl.

  3. Slowly pour the warm milk over the egg yolks to temper. Cook over low heat, constantly stirring with a wooden spoon until thickened and just coats the back of the spoon.

  4. Strain the sauce into a bowl and add vanilla, whipping cream, and 1/3 cup peanut butter.

  5. Cover and let chill in the fridge overnight.

  6. Mix according to your ice cream maker. Mix in toffee bits at the very end.

  7. Melt additional peanut butter in the microwave. (15-20 seconds should do it)

  8. Place in a resealable container, while ice cream is still soft, swirl in melted peanut butter.

  9. Freeze overnight,  serve and enjoy!

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