Recipe Index

Sweets | Peanut Butter Ice Cream

Posted on June 16, 2012

For about a week straight, during our nightly walks, my husband and I stopped at Powell's in Los Gatos to pick up a cup of peanut butter ice cream. One night they ran out, so I decided to make my own. This recipe is super easy, no cooking required. I added chopped peanut butter cups.

Yield: 2 pints / 1 quart

peanut butter ice cream

Ingredients

3/4 cup smooth peanut butter

3/4 cup plus 2 tablespoons sugar

2 3/4 cups half-and-half

pinch of salt

1/8 teaspoon vanilla extract

1/3 cup chopped peanut butter cups (optional)

 

Method

Purée the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. If you are adding in the chopped peanut butter cups, add when there is about 1 minute left in the freezing process.

 

(Ref. "Peanut Butter Ice Cream" recipe, The Perfect Scoop cookbook.)