Homemade Peanut Butter Ice Cream Recipe : Peanut Butter & Chocolate Ice Cream Recipe

 Peanut Butter Ice Cream

There is something fun about this ice cream. A rich, creamy, sweet, peanut butter ice cream with just a hint of salt is a special treat; especially when topped with dark fudge sauce! Use creamy peanut butter for smooth ice cream or crunchy for a light texture.

Ingredients:

• 1 cup peanut butter
• 1/2 cup sugar
• Pinch kosher or fine sea salt
• 1.1/2 teaspoons pure vanilla extract
• 2 cups and a half
• 1 cup heavy whipping cream

Instruction:

• Using a handheld mixer, whisk together the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup and a half and beat lightly until well mixed. Add the remaining half and cream and shake by hand - if you try to use your mixer you will spread it all over the kitchen.
• Pour the mixture into the ice cream maker and stir for 25 to 30 minutes, or according to the manufacturer's instructions. The ice cream will be soft but can be eaten immediately or kept in the freezer for "treatment" or hardened for a few hours. Stored in an airtight container, the ice cream will keep in the freezer for at least a week.

2-Peanut Butter Ice Cream

This peanut butter ice cream is the best! This is creamy peanut butter-flavored ice cream with peanut butter curds and peanut butter cups!

It is one of my favorite things, and making it at home is even better. If you like peanut butter, I promise you will love this ice cream as much as we do. Making a batch of homemade ice cream in the summer is delicious, it is the perfect treat for a hot summer day.

It is egg-free ice cream, so it's not much like some of our custard-based ice cream recipes, but I promise you won't miss the custard base. It’s so delicious.

It's smooth, perfectly peanut butter, and is filled with extra peanut butter from the peanut butter cups and rolling peanut butter. This is the dream of a peanut butter lover!

How do you make Peanut ButterIce Cream?

• In a large bowl, combine peanut butter, sugar, heavy cream, milk, vanilla, and salt. Shake the sugar for a minute or two to help it dissolve a little.
• Start churning the ice cream mixer (PS Don't forget to freeze the bowl the night before) and add to the ice cream, if some sugar is still stuck in the bottom of the bowl, be sure to remove it from the rubber. spatula, it will still melt.
• When the ice cream looks good and thick, after about 25 to 30 minutes (according to your ice cream maker's instructions), you can add chopped peanuts to a cup of butter. (You can spray them later either way). And let it run for another 3 to 5 minutes, until they are mixed into the whole ice cream.

• Melt the peanut butter in a small bowl in the microwave for about 30 seconds, so that it is creamy and flowing so that it is easy to pour.
• Put about 1/4 of the ice cream in a 2-quart pan (9 × 5 bread pan works very well) then add some peanut butter, turn it with a knife. (If you haven't added a cup of peanut butter to the ice cream maker, just sprinkle some). Then add another 1/4 of the ice cream, and repeat until it comes to the top, and use all the ice cream and all the peanut butter.
• Cover the pan with plastic wrap, or foil and place it in the freezer to freeze and solidify for at least 6 hours (but honestly I like to leave it overnight so that it is as good and hard as ice cream). Be what you get from ice cream. Store.)

Scope your ice cream and enjoy it when you're ready to serve it.

Tips For Peanut Butter Ice Cream:

• Be sure to keep your ice cream maker freezer bowl in the freezer for at least 12 to 24 hours before making your ice cream. I have an extra freezer so I just leave it in my freezer so I can make ice cream whenever I want.
• Instead of heavy cream, you can change the composition of this ice cream by half and half to reduce the fat and calories in it, although it will definitely make the ice cream a little less creamy.
• If you do not want Reese's cup of chocolate, you can skip them. Instead, you can add a variety of other candy bar pieces. (Some delicious choices will be cut out of sneakers, resin pieces, etc.)
• Store any leftover ice cream covered in plastic wrap, and foil in a freezer (or container with lid) for 2 weeks.

Can You Make Peanut Butter Ice Cream Without Ice Cream Maker?

If you do not have an ice cream maker, you can make homemade ice cream in a bag instead. You'll need a few gallons of freezer-safe zip-top bags, lots of ice, and some coarse salt.

Pour some liquid ice cream mixture into a bag, only half full, and squeeze out the excess air. Keep this bag in another bag to keep it extra safe. Then put the bags in another bag and fill the bag with ice and 1/2 cup coarse salt.

Shake the bag for about 5 minutes, and massage until the mixture thickens. Add more ice and salt as needed. At this point the ice cream will be a very soft serving, to whip the peanut butter, add a cup of peanut butter like this recipe, scoop the ice cream into a 2-quart size pot, and chop Sprinkle peanut butter over cups.

Add the melted peanut butter dolphins, and grind them with a knife. Cover the pan, and keep it in the freezer for at least 6 hours, overnight (I recommend overnight) to harden the ice cream, and turn it into more scoopable ice cream.

This peanut butter ice cream is the best peanut butter ice cream and is perfect for those who love peanut butter. Rotating peanut butter, and loaded with peanut butter cups, is the dream of peanut butter lovers.

Ingredients:    

• 1 cup creamy peanut butter
• 3/4 cup granulated cinnamon
• 1 cup whole milk
• 2 cups heavy cream    
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

For the Mix-Ins:

• 1 cup chopped peanut butter
• 1/3 cup creamy peanut butter

Instruction:

• In a large bowl, add peanut butter, sugar, milk, heavy cream, vanilla extract, and salt, and stir together for a few minutes, to help the sugar dissolve a little.
• Pour the mixture into a 2 Qt ice cream maker and let it run for 25 to 30 minutes as directed by your machine.
• Add a cup of chopped peanut butter to the ice cream maker, and let it simmer for another 3 to 5 minutes, until they are completely mixed.
• Add the peanut butter to a small microwave-safe bowl, and place it in the microwave for 30 seconds.
• Put about 1/4 of the ice cream in a 2Qt pan, and drizzle about 1/4 of the peanut butter on top. Rotate it with a knife. Repeat again with more ice cream, more peanut butter, more ice cream, more peanut butter, more ice cream.
• Cover the pan with plastic wrap or foil, and keep the pan in the freezer for at least 6 hours, overnight.

Nutrition:

• Calories: 586kcal        Carbohydrates: 40g     Protein: 13g                Fat: 44g
• saturated fat: 18g        Cholesterol: 69mg       Sodium: 346mg          Potassium: 389mg
• Fiber: 3g                     Sugar: 33g                   Vitamin A: 755IU       Vitamin C: 1mg
• Calcium: 96mg           Iron: 1mg