Peanut Butter Ice Cream

I made this yesterday and it turned out amazing. I think maybe some folks that are struggling aren't following the instructions carefully. There is an ice cream shop in Tulsa, Oklahoma that makes a peanut butter Reese's cup for us on request - the base of this turned out almost exactly like theirs. We added in Reeses' Big Cup with Potato Chips to this and it was some of the best ice creams we've ever had AND WE MADE IT!

• House of Bull

• Oklahoma City, OK

• 7/24/2022

My son has just made this for me. I am unable to have Soya in my food and you would be surprised how ubiquitous it is especially in bread and, would you believe it, ice cream! Summer is almost here (UK) and my youngest has decided to make a range of ice creams I can eat. This is his first and it was an outstanding success. Excellent flavour and creamily delicious. He’s now off to make more ice creams and sauces to combine it with. Tragically I have to taste them all. Happy Days!

• Fris Comyns

• High Peaks UK

• 5/22/2022

We made this as the first recipe with our new Cuisinart last night... Holy cow! Best PB ice cream I've ever had. Very easy to make in our stand mixer, pour it in, and let it rip. Ice cream had a very smooth, even texture, and peanut butter (Peter Pan Crunchy) incorporated extremely well. We love the little nut pieces from the crunchy PB, and added some crushed heath bars and mini Reese's cups. Blew our minds, especially after a cannabis session. Never going back to store-bought.

• Colin

• Albany, NY

• 2/12/2022

I don’t usually leave reviews but THIS ICE CREAM IS SO GOOD. It tastes just like a Reese’s Peanut Butter cup. We mixed in some blitzed peanuts and chocolate sauce just for some texture.

• amelscrug904

• NJ

• 5/5/2020

This was amazing I wish I can give it 10 stars, dont listen to the bad reviews if your a real peanut butter lover you will love this it was straight peanut butter crack. Mixed it with some Reece’s and my whole family wanted me to make another batch. Definitely will make again!!

• Giannaadd127

• New York

• 4/11/2020

This recipe is fantastic and so easy compared to other ice cream recipes. I followed it to the letter and made it in my Cuisinart ice cream maker. It was done in exactly 25 minutes and was the perfect consistency. I placed it in a tub and into my deep freeze for about four hours and it was very hard.

• jbro44

• Toronto

• 7/9/2016

We love this. If I'm making ice cream, it's this. Use Skippy and keep the heat low as recommended below. I like to break the texture up with some roughly chopped, salted, dark chocolate. It's a very strong peanut butter flavour - which is great seeing as it's peanut butter ice cream.

• Foxface88

• London, UK

• 5/28/2015

I was so looking forward to this! And it was terrible! The texture was very off -- tasted like PB CoolWhip. Gross. Threw it away, as it was so not worth the calories.

• blairef

• Boulder CO

• 8/28/2014

I absolutely love peanut butter ice cream but this was way too peanut buttery. I did care for the texture either. It was more like a whipped texture than a creamy texture. Not sure what I did wrong but something definitely went wrong. Deleted this one from my recipe box.

• chskog19

• Orlando, FL

• 7/19/2014

I made a double batch using this recipe for an ice cream contest at work. I added a 12 oz. bag of mini chocolate chips after freezing, but before I transferred it into containers that fit in my freezer. The peanut butter flavor was outstanding and the mini chips gave it a texture contrast and cut the sweetness just a little bit. The ice cream is all gone, my two competitors still have a lot left, and I've had several people ask for the recipe. This is definitely a winner.

• Cary_F

• Euless, TX

• 7/29/2013

This recipe works very well with a few minor tweaks. The peanutbutter flavor is much stronger and the texture is smoother if you bring it up to just a simmer to really marry the flavors and dissolve the sugar entirely. Just mix all ingredients and over a low flame simmer until smooth and one consistent peanutbutter color. Cool entirely in fridge. Then put into ice cream machine.

• chefnick_

• Dallas, Tx

• 7/18/2013

Most of the recipes I saw specifically indicated not to use natural peanut butter, and I chose this one because it didn't prohibit it. I used Smucker's Smooth Natural. It seemed fine when I finished it in the maker, and i just tried it after freezing for about 20 hours. It is a little hard, this could be my ice cream maker, or it could be that I took it out too early while freezing, or because I used a cup and a half of milk and a cup and a half of heavy cream... only because I didn't have any half-and-half and the store was closed. So the milkfat may have been a bit off. Wah-wah. I think if I let it rest a few moments before serving, it would be okay. The taste was great.

• gotbidnezz

• Bay Village, Ohio

• 6/19/2013