Peanut Butter Ice Cream (And Variations)

With peanut butter ice cream, the variations are endless! I started out with the base recipe and added Reese’s cups, but I didn’t like how they tasted once they were frozen. (Really, candy bars and regular chocolate don’t freeze well. They’re either impossible to chew or waxy.) Since then, I’ve added my own mix-ins to create some of my favorite candy bars.

Peanut Butter Ice Cream Base

This recipe is adapted from my Cuisinart recipe book.

Use a mixer to combine thoroughly:

1 1/8 c. peanut butter (Both creamy and chunky work.)

3/4 c. sugar

Once combined, add gradually, scraping down the sides as necessary:

1 1/4 c. whole milk

2 c. heavy cream

1 1/2 t. vanilla

Chill the mixture in the fridge for 2 hours, or until it’s completely cold, then churn. Add mix-ins as directed.

Reese’s Cup Ice Cream

Layer the churned ice cream with 1 c. of fudge sauce. It takes about 1/3 of my homemade recipe. Freeze until hard.

Snickers Ice Cream

Layer the churned ice cream with 1 c. of fudge sauce, 1 can of dulce de leche, and 1/2 jar marshmallow creme (3.5 oz). The marshmallow creme somewhat resembles nougat and stays slightly chewy when frozen. Freeze until hard.

Take 5 Ice Cream

Layer the churned ice cream with 1 c. of fudge sauce, 1 can of dulce de leche, and 1 1/2 c. crushed pretzels. Freeze until hard. If you want the pretzels to remain crunchy, use them as a topping instead of adding them inside the ice cream.

Notes: I’d already made the other components from scratch, so I decided against homemade nougat. I also tried homemade caramel sauce, but it was a little too chewy once frozen. Dulce de leche is sweeter and a little runnier, so it’s the better option for a mix-in. It stays soft and gooey even when the ice cream is frozen solid.

Peanut Butter Ice Cream (And Variations)

With peanut butter ice cream, the variations are endless!
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Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 1.5 quarts

Equipment

  • ice cream churn

Ingredients
  

  • 1 1/8 cups peanut butter creamy or crunchy
  • 3/4 cup sugar
  • 1 1/4 cups milk whole
  • 2 cups heavy cream
  • 1 1/2 teaspoons vanilla

Reese's Cup

  • 1 cup fudge sauce

Snickers

  • 1 cup fudge sauce
  • 1 can dulce de leche
  • 1/2 jar marshmallow creme 3.5 ounces

Take 5

  • 1 cup fudge sauce
  • 1 can dulce de leche
  • 1 1/2 cups pretzels crushed

Instructions
 

  • Use a mixer to combine the peanut butter and sugar.
    1 1/8 cups peanut butter, 3/4 cup sugar
  • Add the milk, cream, and vanilla gradually, scraping down the sides as needed.
    1 1/4 cups milk, 2 cups heavy cream, 1 1/2 teaspoons vanilla
  • Chill the mixture for 2 hours, or until it's completely cold, then churn according to manufacturer's directions. Add mix-ins as directed.

Reese's Cup

  • Layer the churned ice cream with fudge sauce. Freeze until hard.
    1 cup fudge sauce

Snickers

  • Layer the churned ice cream with fudge sauce, dulce de leche, and marshmallow creme. Freeze until hard.
    1 cup fudge sauce, 1 can dulce de leche, 1/2 jar marshmallow creme

Take 5

  • Layer the churned ice cream with fudge sauce and dulce de leche. Freeze until hard. Top with pretzels.
    1 cup fudge sauce, 1 can dulce de leche, 1 1/2 cups pretzels
Keyword ice cream, peanut butter
Tried this recipe?Let me know how it was!

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