Homemade Ice Cream Peanut Butter
Creamy homemade peanut butter ice cream with rich vanilla and sweet milk flavors, perfect for warm days or as a delightful dessert for the whole family.
Ingredients
Instructions
- Beat the eggs with a mixer until well blended.
- Add canned milk, Eagle Brand milk, vanilla, sugar, peanut butter, and a dash of salt to the eggs and mix thoroughly.
- Fill the mixture with regular milk up to the freezer line in your container.
- Add more sugar if desired for extra sweetness.
- Freeze until firm and ready to serve.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of regular milk to fill the container. You can also substitute the peanut butter with almond butter or Nutella for a different flavor profile. If you prefer a sweeter ice cream, add more sugar gradually until it reaches your desired sweetness. Don’t hesitate to experiment with mix-ins like crushed cookies or swirls of raspberry sauce for added flavor.
Serving Suggestions
Serve this homemade peanut butter ice cream in bowls or cones, and consider topping it with chocolate syrup, crushed nuts, or whipped cream for added indulgence. It pairs beautifully with Krispie Cheese Buttons for a delightful dessert platter. You can also serve it alongside warm brownies or chocolate cake for a decadent treat.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This will help maintain its texture. When ready to serve, let it sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Ice Cream Peanut Butter contains roughly 323 calories, with 6g protein, 66g carbohydrates, and 5g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 657mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can use almond milk or coconut milk as alternatives, but keep in mind that this may alter the flavor and texture of the ice cream. Full-fat options will yield a creamier consistency, while lower-fat options might result in a more icy texture. Adjust the sugar based on the sweetness of the milk you choose.
How long does it take to freeze?
Typically, ice cream takes about 4-6 hours to freeze solid in a standard home freezer. To check if it's ready, insert a spoon into the ice cream; it should be firm but still scoopable. If it's too soft, allow it to freeze for an additional hour and check again.
Can I make this ice cream without eggs?
Absolutely! You can omit the eggs for a simpler recipe. Instead, use a mixture of heavy cream, sweetened condensed milk, and vanilla to achieve a rich flavor without the need for eggs. This method is quicker and still results in a tasty ice cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).