This homemade peanut butter ice cream is silky, creamy and full of rich peanut flavor. It’s delicious on its own or paired with a jammy berry compote.
This simple egg-free, Philadelphia-style ice cream base lets the peanut butter shine. Use an ice cream maker for best results or follow the no-churn tips below if you don’t have one.
Recipe tips and frequently asked questions
Can you melt peanut butter for ice cream?
Yes. The easiest method is the microwave: place a spoonful of peanut butter in a microwave-safe bowl and heat in 30-second bursts, stirring between intervals until smooth. Stir well to ensure an even texture, then drizzle or fold into the ice cream.
What sort of peanut butter should I use?
Smooth, commercially processed peanut butter gives the creamiest texture and churns best. Natural peanut butter tends to separate and can make the ice cream oily; crunchy varieties can interfere with churning. If you want texture, stir in chopped roasted peanuts near the end of churning.
Can I make this without an ice cream machine?
Yes. After preparing the base, pour it into a chilled freezer-safe container and freeze for one hour. Remove and whisk vigorously, scraping the edges to break up frozen bits. Return to the freezer and repeat every hour for two to three more whiskings, until the mixture resembles soft-serve. Freeze until firm.
Can I add other flavors?
Absolutely — mix-ins enhance the ice cream. Popular combinations:
- Jam and peanut butter: drizzle raspberry or strawberry compote over the scoops.
- Cookies: stir in crushed Oreos for a cookies-and-peanut-butter twist.
- Chocolate: swirl in chocolate fudge or drizzle on top.
- Banana: add sliced banana for a peanut-butter-and-banana version.
Ingredients
Peanut butter: smooth peanut butter gives the best texture.
Vanilla extract: use your preferred form of vanilla (extract or essence).
Brown sugar: light brown sugar adds a caramel note; dark brown or white sugar can be used to change the flavor profile.
Thickened cream: around 34% fat (heavy or whipping cream works too).
Milk: full-fat milk (about 3.5% fat).
Tapioca starch: thickens and stabilizes the base; substitute arrowroot or cornflour if needed.
Glucose syrup: lowers the freezing point and improves scoopability. Substitute light corn syrup or powdered dextrose in the same amount if necessary, but measure carefully.
How to make easy peanut butter ice cream
See the recipe card below for exact ingredient amounts.
Make a slurry: measure the tapioca starch into a small bowl, add a couple of tablespoons of the milk, and whisk until lump-free. In a small saucepan combine the remaining milk, cream, brown sugar and glucose syrup. Heat over medium, stirring until the sugar and syrup dissolve.
Stir in the tapioca slurry and simmer gently for a few minutes until the mixture thickens slightly. Remove from heat and let cool a few minutes. Whisk in the peanut butter, a pinch of salt and vanilla until smooth. Chill the mixture in the fridge for at least four hours or overnight.
Chill your ice cream container in the freezer. If using an ice cream maker, follow the manufacturer’s instructions and churn until the mixture reaches a soft-serve consistency. Transfer to the chilled container, cover and freeze for at least four hours or until firm.
How to serve
To serve, scoop directly from the freezer. It’s excellent on its own or topped with raspberry compote and chopped roasted peanuts.
How to store
Store in an airtight container in the freezer for up to two weeks for best texture. It will remain safe to eat after that but may develop more ice crystals.
Recipe
Peanut Butter Ice Cream
This homemade peanut butter ice cream is smooth, creamy and packed with peanut butter flavor. Fabulous on its own or with a berry compote.
Equipment
- Ice cream maker (optional)
Ingredients
- 2 teaspoons (5 g) tapioca starch
- 2 cups (500 ml) full-fat milk
- 3/4 cup (190 ml) thickened cream
- 1/2 cup (110 g) brown sugar
- 1/2 flat tablespoon (15 g) glucose syrup
- 3/4 cup (210 g) smooth peanut butter
- 1 pinch salt
- 1/4 teaspoon vanilla extract
Instructions
- Make a slurry by mixing the tapioca starch with a couple of tablespoons of the milk, whisking until smooth.
- Combine the remaining milk, cream, brown sugar and glucose syrup in a small saucepan. Heat over medium, stirring until the sugar dissolves.
- Stir in the tapioca slurry and cook for a few minutes over medium-low heat until slightly thickened. Remove from heat and cool briefly.
- Whisk in the peanut butter, salt and vanilla until fully combined. Chill in the fridge for at least four hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions until soft-serve in texture. Transfer to a chilled container, cover and freeze for at least four hours or until firm.
- Alternatively, freeze in a container and whisk every hour as described above until the desired texture is reached.
- Serve with raspberry compote and chopped roasted peanuts if desired.
Notes
- Smooth peanut butter produces the creamiest result.
- If you use low-salt or low-sugar peanut butter, adjust sugar or salt to taste.
- If you omit glucose syrup the ice cream may freeze firmer; let it sit in the fridge for about 10 minutes before scooping to soften evenly.
Nutritional Disclaimer
Nutritional information is an estimate. Values may vary with ingredient brands. For precise nutrition, calculate using the specific products you use.
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