Peanut Ice Cream
Creamy peanut ice cream with crunchy chopped peanuts and rich hot fudge sauce, perfect for peanut lovers and ideal for summer gatherings or indulgent dessert moments.
Ingredients
Instructions
- Combine eggs and brown sugar; set aside.
- Heat milk in a large saucepan over medium heat until hot.
- Gradually stir a small amount of hot milk into egg mixture; then add to remaining hot milk, stirring constantly.
- Cook over medium heat, stirring often, until thermometer reaches 160° (about 3 to 5 minutes).
- Remove from heat; stir in peanut butter and cool.
- Stir in whipping cream and chopped peanuts.
- Pour mixture into the freezer container of a 1-gallon freezer; freeze according to manufacturer's instructions.
- Pack the freezer with additional ice and rock salt; let stand 1 hour.
- Serve with hot fudge sauce and garnish with chopped peanuts, if desired.
Tips & Substitutions
For a creamier texture, ensure your peanut butter is well-stirred and smooth. If you're short on time, substitute half of the whipping cream with store-bought peanut-flavored ice cream to enhance the peanut flavor. You can also experiment with other nut butters for variation. This recipe is a great way to use up leftover egg yolks, just like in Aunt Ida'S Sugar Cookies.
Serving Suggestions
Serve this decadent peanut ice cream in chilled bowls or cones, topped with hot fudge sauce and additional chopped peanuts for extra crunch. It pairs beautifully with Easy Pasta Salad With Vegetables for a delightful summer meal. Consider serving it alongside fresh berries for a refreshing contrast to the rich flavors.
Storage & Reheating
Store leftover peanut ice cream in an airtight container in the freezer for up to two weeks. To reheat, let it sit at room temperature for a few minutes before scooping. If it hardens too much, you can microwave it in short bursts, but be cautious not to melt it completely.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Ice Cream contains roughly 1357 calories, with 37g protein, 160g carbohydrates, and 69g fat. It is an excellent source of protein (74% of the Daily Value), iron (44% of the Daily Value), and calcium (41% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1051mg per serving (46% 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 natural peanut butter instead of creamy?
Yes, you can use natural peanut butter, but it may alter the texture slightly. Natural peanut butter tends to be less creamy and may require a bit more mixing to achieve a smooth consistency. If it's too thick, warm it slightly before incorporating it into the mixture.
How can I make this recipe dairy-free?
To make this peanut ice cream dairy-free, substitute regular milk with almond milk or coconut milk and use dairy-free whipping cream. Ensure your peanut butter is dairy-free as well. The flavor may differ slightly, but it will still be delicious!
Can I add other mix-ins to the ice cream?
Absolutely! Feel free to incorporate chocolate chips, caramel swirls, or even crushed cookies for added texture and flavor. Just mix in your desired ingredients after combining the whipping cream and chopped peanuts to maintain an even distribution.
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).