24 Irresistible Peanut Butter Ice Cream Recipes to Savor

Dreaming of the perfect summer treat? Look no further! We’ve gathered 24 irresistible peanut butter ice cream recipes that will satisfy every craving. From creamy classics to innovative twists, these frozen delights are perfect for beating the heat and indulging your sweet tooth. Get ready to scoop up some serious deliciousness—your new favorite dessert awaits!

Classic Creamy Peanut Butter Ice Cream

Zap your summer dessert game with this ridiculously creamy peanut butter ice cream. Forget complicated custards—this no-churn wonder comes together in minutes. Your ice cream maker is about to become your new best friend.

Ingredients

– 2 cups heavy cream (chilled for best whip)
– 1 (14 oz) can sweetened condensed milk (don’t substitute)
– 1 cup creamy peanut butter (natural works but may separate)
– 1/4 cup powdered sugar (adjust for sweetness preference)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp fine sea salt (enhances peanut flavor)

Instructions

1. Pour 2 cups chilled heavy cream into a large mixing bowl.
2. Whip cream on high speed until stiff peaks form, about 3-4 minutes.
3. In a separate bowl, combine 1 can sweetened condensed milk and 1 cup creamy peanut butter.
4. Whisk peanut butter mixture until completely smooth and no streaks remain.
5. Add 1 tsp vanilla extract and 1/2 tsp fine sea salt to the peanut butter mixture.
6. Gently fold the whipped cream into the peanut butter mixture using a spatula.
7. Continue folding until fully incorporated but still fluffy.
8. Transfer mixture to your ice cream maker’s frozen bowl.
9. Churn according to manufacturer’s instructions, typically 20-25 minutes.
10. Check consistency—it should be thick like soft-serve.
11. Transfer to an airtight container and press parchment paper directly on surface.
12. Freeze for at least 6 hours or until firm enough to scoop.

Velvety smooth with intense peanut butter flavor that’s not overly sweet. The sea salt creates this addictive sweet-salty balance that’ll have you sneaking spoonfuls straight from the freezer. Try sandwiching between chocolate wafer cookies or crumbling peanut butter cups over the top while it’s still soft.

Chocolate Swirl Peanut Butter Ice Cream

Nailing that perfect sweet-salty combo just got easier. This no-churn chocolate swirl peanut butter ice cream delivers creamy luxury without fancy equipment. Grab your freezer containers—this viral-worthy dessert comes together in minutes.

Ingredients

– 2 cups heavy cream (chilled for faster whipping)
– 1 (14 oz) can sweetened condensed milk (don’t substitute evaporated milk)
– 1 cup creamy peanut butter (natural varieties may separate)
– 1/2 cup chocolate fudge sauce (thick, room temperature for easy swirling)
– 1 tsp vanilla extract (pure for best flavor)
– 1/4 tsp fine sea salt (enhances both chocolate and peanut butter)

Instructions

1. Pour 2 cups heavy cream into a large mixing bowl.
2. Whip cream on high speed with electric mixer until stiff peaks form, about 3-4 minutes.
3. Gently fold in 1 can sweetened condensed milk with rubber spatula until no streaks remain.
4. Add 1 cup peanut butter, 1 tsp vanilla extract, and 1/4 tsp salt to the bowl.
5. Fold mixture gently until peanut butter is fully incorporated but still slightly streaky.
6. Pour half the ice cream base into a 9×5 inch loaf pan.
7. Drizzle 1/4 cup chocolate fudge sauce over the first layer in zigzag pattern.
8. Add remaining ice cream base to the pan, smoothing the top with spatula.
9. Drizzle remaining 1/4 cup chocolate sauce over the top layer.
10. Drag a knife through the chocolate in figure-8 motions to create swirls.
11. Cover pan tightly with plastic wrap, pressing directly against the ice cream surface.
12. Freeze for at least 6 hours or until firm to the touch. Ready your freezer space—this needs to freeze undisturbed. Revel in the marbled beauty when you slice into this frozen masterpiece. The creamy peanut butter base contrasts with rich chocolate ribbons that stay perfectly swirled. Crumble over pretzel chunks or sandwich between waffle cones for next-level texture play.

Salted Caramel Peanut Butter Ice Cream

Get ready to level up your dessert game with this dangerously addictive salted caramel peanut butter ice cream. Grab your ice cream maker and prepare for pure frozen bliss that’ll have everyone begging for the recipe.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large egg yolks
• 1/2 cup creamy peanut butter (use natural for stronger peanut flavor)
• 1/2 cup salted caramel sauce (store-bought or homemade)
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt

Instructions

1. Combine heavy cream, milk, and sugar in a medium saucepan over medium heat.
2. Heat the mixture until it reaches 170°F on a candy thermometer, stirring occasionally.
3. Whisk egg yolks in a separate bowl until pale yellow and slightly thickened.
4. Slowly pour 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F).
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Whisk in peanut butter until completely smooth and incorporated.
9. Stir in vanilla extract and sea salt until fully combined.
10. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
11. Refrigerate the custard for at least 4 hours or until completely chilled to 40°F.
12. Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (about 25-30 minutes).
13. Drizzle half of the salted caramel sauce into the ice cream during the last 2 minutes of churning to create ribbons.
14. Transfer the ice cream to a freezer-safe container, alternating layers of ice cream with drizzles of the remaining caramel sauce.
15. Freeze for at least 4 hours or until firm enough to scoop.

Unbelievably creamy with that perfect sweet-salty balance, this ice cream delivers swirls of caramel throughout every scoop. Serve it sandwiched between chewy chocolate chip cookies or crumble some pretzels on top for extra crunch and saltiness.

Vegan Peanut Butter and Banana Ice Cream

Vegan peanut butter banana ice cream is the easiest frozen treat you’ll ever make. Blend three ingredients into creamy perfection. Skip the ice cream maker—this no-churn dessert comes together in minutes.

Ingredients

– 4 ripe bananas, sliced and frozen (spotty bananas work best)
– ½ cup creamy peanut butter (natural or conventional both work)
– ¼ cup canned coconut milk, full-fat (shake the can well before measuring)
– Pinch of sea salt (enhances all flavors)

Instructions

1. Slice 4 ripe bananas into ½-inch coins and arrange them in a single layer on a parchment-lined baking sheet.
2. Freeze banana slices for at least 4 hours or until completely solid to prevent a mushy blend.
3. Combine frozen banana slices, ½ cup peanut butter, ¼ cup coconut milk, and a pinch of sea salt in a high-speed blender.
4. Blend on low speed for 30 seconds, using the tamper to push ingredients toward the blades if needed.
5. Scrape down the sides with a spatula to incorporate any unblended spots for uniform texture.
6. Increase blender speed to high and process for 60-90 seconds until the mixture becomes completely smooth and creamy.
7. Transfer the blended ice cream to a freezer-safe container with an airtight lid.
8. Freeze for 2-3 hours until firm enough to scoop, covering the surface with parchment paper to prevent ice crystals.
Perfectly creamy with intense peanut butter flavor and natural banana sweetness. Pairs wonderfully with chocolate drizzle or crushed pretzels for salty-sweet contrast. Serve immediately for soft-serve texture or freeze longer for traditional scoopable ice cream.

Peanut Butter and Jelly Ice Cream Delight

Every childhood favorite just got a frozen upgrade. Elevate your dessert game with this creamy, nostalgic treat that combines creamy peanut butter swirls with sweet jelly ribbons in homemade ice cream. Get ready to scoop pure joy!

Ingredients

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/4 cup creamy peanut butter (natural works best)
– 1/4 cup strawberry jelly (or grape for classic PB&J)
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 teaspoon salt in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly with a whisk until the sugar completely dissolves and tiny bubbles form around the edges (about 5-7 minutes).
3. Remove the saucepan from heat and whisk in 1 teaspoon vanilla extract until fully incorporated.
4. Transfer the mixture to a large bowl and chill in the refrigerator until completely cold (at least 4 hours or overnight for best results).
5. Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (about 20-25 minutes).
6. While the ice cream churns, microwave 1/4 cup peanut butter in 15-second intervals until slightly runny but not hot.
7. In the last 2 minutes of churning, slowly drizzle the warmed peanut butter into the ice cream to create thin swirls.
8. Transfer one-third of the churned ice cream to a freezer-safe container and dollop 2 tablespoons of strawberry jelly across the surface.
9. Repeat layers twice more, ending with jelly dollops on top.
10. Use a knife to gently swirl the jelly through the ice cream, creating distinct ribbons without overmixing.
11. Cover the container with parchment paper pressed directly against the surface, then seal with an airtight lid.
12. Freeze the ice cream for at least 6 hours or until firm enough to scoop.

Heavenly creamy texture meets that iconic sweet-and-salty combo in every spoonful. The peanut butter stays slightly chewy while the jelly creates fruity bursts throughout. Try sandwiching it between two warm cookies or crumbling graham crackers over top for extra crunch!

Rich Peanut Butter Cup Ice Cream

You won’t believe how easy it is to make this peanut butter cup ice cream at home. Your freezer is about to become your favorite dessert destination. Get ready for the creamiest, dreamiest treat that beats any store-bought version.

Ingredients

– 2 cups heavy cream (chilled for best results)
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/2 cup creamy peanut butter (natural or regular both work)
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup chopped peanut butter cups (freeze them first for easier chopping)

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 tsp salt in a large bowl.
2. Whisk the mixture vigorously for 2 minutes until the sugar completely dissolves.
3. Add 1/2 cup creamy peanut butter and 1 tsp vanilla extract to the bowl.
4. Use an electric mixer on medium speed for 3 minutes until the peanut butter is fully incorporated and the mixture is smooth.
5. Pour the ice cream base into your ice cream maker.
6. Churn according to manufacturer’s instructions, typically 25-30 minutes, until it reaches soft-serve consistency.
7. While churning, chop 1 cup frozen peanut butter cups into small chunks.
8. Add the chopped peanut butter cups to the ice cream maker during the last 2 minutes of churning.
9. Transfer the ice cream to an airtight container, pressing plastic wrap directly onto the surface.
10. Freeze for at least 4 hours, or until firm enough to scoop.

Make this your new go-to dessert that satisfies every peanut butter craving. The creamy base perfectly balances the salty-sweet peanut butter cups throughout. Try serving it between two cookies for an epic ice cream sandwich, or top with hot fudge for the ultimate sundae experience.

Chunky Peanut Butter Cookie Dough Ice Cream

Make your ice cream dreams come true with this dangerously delicious chunky peanut butter cookie dough creation. Grab that ice cream maker and prepare for the ultimate frozen treat that’ll have everyone begging for the recipe.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/2 cup chunky peanut butter
• 1 cup all-purpose flour
• 4 tablespoons unsalted butter, softened
• 1/4 cup mini chocolate chips

Instructions

1. Whisk together heavy cream, whole milk, granulated sugar, brown sugar, and sea salt in a large bowl until sugars completely dissolve.
2. Stir in vanilla extract and chunky peanut butter until fully incorporated and no streaks remain.
3. Pour the ice cream base into your ice cream maker and churn according to manufacturer’s instructions, about 25-30 minutes.
4. While ice cream churns, prepare cookie dough by combining all-purpose flour, softened butter, and mini chocolate chips in a separate bowl.
5. Mix cookie dough ingredients until they form a crumbly texture that holds together when pressed.
6. Transfer churned ice cream to a freezer-safe container, layering with spoonfuls of cookie dough mixture as you go.
7. Swirl gently with a knife to create ribbons of cookie dough throughout the ice cream.
8. Cover the container tightly with plastic wrap pressed directly against the ice cream surface to prevent ice crystals.
9. Freeze for at least 4 hours or until firm enough to scoop.

Nothing beats that first spoonful of creamy peanut butter ice cream studded with crunchy cookie dough bits. The salty-sweet combo creates pure magic in every bite. Try sandwiching it between two chocolate chip cookies for the ultimate ice cream sandwich experience.

No-Churn Peanut Butter Chocolate Chip Ice Cream

Dreaming of creamy ice cream without the machine? This no-churn peanut butter chocolate chip version delivers serious dessert magic. Ditch the complicated equipment and whip up this frozen treat in minutes.

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup creamy peanut butter (natural works too)
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips (regular chips work but may sink)
• 1/4 tsp fine sea salt (enhances flavor)

Instructions

1. Chill a large metal bowl and beaters in the freezer for 15 minutes—this helps the cream whip faster and hold more air.
2. Pour 2 cups heavy cream into the chilled bowl and whip on high speed until stiff peaks form, about 3-4 minutes.
3. In a separate bowl, whisk together 1 can sweetened condensed milk, 1/2 cup peanut butter, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined.
4. Gently fold the peanut butter mixture into the whipped cream using a spatula, being careful not to deflate the cream.
5. Fold in 1/2 cup mini chocolate chips until evenly distributed throughout the mixture.
6. Transfer the mixture to a 9×5-inch loaf pan and smooth the top with a spatula.
7. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
8. Freeze for at least 6 hours or until firm—overnight is ideal for the creamiest texture.

Marvel at the velvety texture that rivals churned ice cream, with ribbons of peanut butter and melty chocolate chips in every scoop. Crumble over warm brownies or sandwich between cookies for next-level indulgence.

Peanut Butter Pretzel Crunch Ice Cream

Viral-worthy ice cream just dropped. Peanut butter swirls meet salty pretzel crunch in this frozen masterpiece. Your freezer will thank you later.

Ingredients

– 2 cups heavy cream (chilled for best results)
– 1 (14 oz) can sweetened condensed milk (don’t substitute)
– 1/2 cup creamy peanut butter (natural works, stir well first)
– 1 cup mini pretzel twists, crushed (leave some chunks for texture)
– 1/4 cup chocolate chips (milk or dark, your preference)
– 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Pour 2 cups heavy cream into a large mixing bowl.
2. Whip cream with electric mixer on high speed until stiff peaks form, about 3-4 minutes.
3. Gently fold in entire can of sweetened condensed milk using a spatula.
4. Add 1 tsp vanilla extract and fold until just combined.
5. Microwave 1/2 cup peanut butter for 20 seconds to loosen it.
6. Drizzle warm peanut butter over cream mixture in ribbons.
7. Sprinkle 1 cup crushed pretzels and 1/4 cup chocolate chips over top.
8. Use a spatula to gently fold everything together 4-5 times for a marbled effect.
9. Pour mixture into a 9×5 inch loaf pan lined with parchment paper.
10. Cover pan tightly with plastic wrap, pressing directly onto surface.
11. Freeze for at least 6 hours or overnight until firm.

Creamy meets crunchy in every spoonful. The salty pretzel bits stay surprisingly crisp against the smooth peanut butter swirls. Try scooping over warm brownies or crumbling extra pretzels on top for maximum texture contrast.

Double Chocolate Peanut Butter Ice Cream

Knead your chocolate cravings with this dreamy frozen treat. Combine rich cocoa with creamy peanut butter for the ultimate indulgence. Whip up this no-churn wonder in just 15 minutes active time.

Ingredients

– 2 cups heavy cream
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup creamy peanut butter (natural works best)
– 1/2 cup cocoa powder (Dutch-process preferred)
– 1 tsp vanilla extract
– 1/2 cup mini chocolate chips (plus extra for topping)
– 1/4 tsp sea salt (enhances chocolate flavor)

Instructions

1. Chill a large metal bowl and electric mixer beaters in the freezer for 15 minutes.
2. Pour 2 cups heavy cream into the chilled bowl and whip on high speed until stiff peaks form, about 3-4 minutes.
3. In a separate bowl, whisk together sweetened condensed milk, peanut butter, cocoa powder, vanilla extract, and sea salt until completely smooth.
4. Gently fold the whipped cream into the chocolate mixture using a spatula, making sure to maintain as much air as possible.
5. Sprinkle mini chocolate chips evenly throughout the mixture while continuing to fold.
6. Transfer the mixture to a 9×5 inch loaf pan lined with parchment paper.
7. Smooth the top with a spatula and sprinkle additional chocolate chips over the surface.
8. Cover tightly with plastic wrap, pressing it directly against the ice cream surface to prevent ice crystals.
9. Freeze for at least 6 hours or until firm enough to scoop.
10. Let sit at room temperature for 5 minutes before serving for easier scooping.

Melt into pure bliss with every spoonful of this ultra-creamy creation. The double chocolate intensity perfectly balances the salty peanut butter swirls. Crush some pretzels over top for salty-sweet perfection or sandwich between chocolate cookies for next-level ice cream sandwiches.

Simple Honey Peanut Butter Ice Cream

Unexpectedly creamy ice cream without the churn? You need this honey peanut butter magic in your life. Whip it up in minutes, freeze it solid, and thank us later.

Ingredients

– 1 cup creamy peanut butter (natural works, stir well first)
– 1/2 cup honey (warm slightly if too thick to mix)
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 tsp vanilla extract (pure for best flavor)
– 1/4 tsp fine sea salt (enhances sweetness)

Instructions

1. Combine 1 cup peanut butter, 1/2 cup honey, 1 tsp vanilla extract, and 1/4 tsp salt in a large bowl.
2. Whisk vigorously until completely smooth and no streaks remain.
3. Pour in 1/2 cup whole milk and whisk until fully incorporated.
4. In a separate chilled bowl, pour 1 cup heavy cream.
5. Use an electric mixer on medium-high speed to whip the cream until stiff peaks form, about 3-4 minutes.
6. Gently fold the whipped cream into the peanut butter mixture in three additions until no white streaks remain.
7. Pour the mixture into a 9×5-inch loaf pan lined with parchment paper.
8. Smooth the top with a spatula and tap the pan firmly on the counter to remove air bubbles.
9. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream.
10. Freeze for at least 6 hours or until completely firm, ideally overnight.
11. Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving. Divine creamy texture with that perfect sweet-salty balance. Drizzle with extra honey and crushed peanuts for crunch, or sandwich between chocolate cookies for next-level ice cream sandwiches.

Layered Peanut Butter Fudge Ice Cream Cake

Need dessert that stops scrolls? Nail this showstopper. Layer creamy peanut butter fudge with cold ice cream for a cake that breaks the internet.

Ingredients

• 1.5 cups chocolate cookie crumbs (like Oreo, without filling)
• 6 tbsp unsalted butter, melted (or use salted and skip extra salt)
• 1/4 tsp fine sea salt
• 1.5 quarts vanilla ice cream, softened (leave out 15 minutes)
• 1 cup creamy peanut butter (natural or regular both work)
• 1/2 cup powdered sugar
• 1/4 cup whole milk (or heavy cream for richer fudge)
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream, heated
• 1/4 cup chopped peanuts, for garnish (optional crunch)

Instructions

1. Line a 9-inch springform pan with parchment paper on the bottom.
2. Mix cookie crumbs, melted butter, and salt in a medium bowl until crumbs are evenly coated.
3. Press crumb mixture firmly into the bottom of the prepared pan using the back of a measuring cup.
4. Freeze crust for 15 minutes until firm. Tip: Chilling the crust prevents it from getting soggy when adding the ice cream.
5. Spread softened vanilla ice cream evenly over the chilled crust with a spatula.
6. Freeze ice cream layer for 30 minutes until solid to the touch.
7. Whisk peanut butter, powdered sugar, and milk in a bowl until smooth and spreadable.
8. Spread peanut butter fudge layer over the frozen ice cream using an offset spatula.
9. Freeze cake for 1 hour until fudge is firm. Tip: Work quickly to prevent the ice cream from melting.
10. Heat heavy cream in a microwave-safe bowl for 60 seconds until steaming.
11. Pour hot cream over chocolate chips in a separate bowl and let sit for 2 minutes.
12. Whisk chocolate and cream until smooth and glossy to create a ganache.
13. Pour ganache over the frozen peanut butter layer, spreading evenly with a spatula.
14. Sprinkle chopped peanuts over the ganache before it sets, if using.
15. Freeze entire cake for at least 4 hours or overnight until completely firm. Tip: For clean slices, dip your knife in hot water and wipe dry between cuts.

Crave that crunch-meets-cream texture in every bite. Chill layers lock in the fudgy peanut butter swirl against cool vanilla. Crown slices with extra peanuts or a drizzle of caramel for your feed-worthy moment.

Oatmeal Peanut Butter Ice Cream Sandwiches

Nailing that perfect sweet-salty-crunchy combo just got easier. These oatmeal peanut butter ice cream sandwiches deliver serious nostalgia with zero fuss. Grab your ingredients and let’s make summer’s best handheld dessert.

Ingredients

– 2 cups old-fashioned rolled oats (not instant)
– 1/2 cup creamy peanut butter (natural works but stir well first)
– 1/4 cup maple syrup (or honey for different flavor)
– 1/4 cup melted coconut oil (or any neutral oil)
– 1/2 tsp vanilla extract
– 1 pint vanilla ice cream (slightly softened for easy spreading)
– Pinch of sea salt (optional, enhances peanut flavor)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine oats, peanut butter, maple syrup, coconut oil, vanilla, and salt in a medium bowl.
3. Mix thoroughly until all ingredients are fully incorporated and oats are evenly coated.
4. Spread the oat mixture onto the prepared baking sheet in an even layer about 1/4-inch thick.
5. Bake for 12-15 minutes until the edges turn golden brown and the center feels set.
6. Remove from oven and immediately score into 12 equal rectangles using a sharp knife.
7. Let the baked oat layer cool completely on the baking sheet, about 30 minutes.
8. Break along the scored lines to create individual cookie rectangles.
9. Place 6 cookie rectangles bottom-side up on a clean surface.
10. Scoop about 1/3 cup slightly softened vanilla ice cream onto each bottom cookie.
11. Spread the ice cream evenly to the edges using an offset spatula or butter knife.
12. Top each with remaining cookie rectangles, pressing gently to adhere.
13. Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours until firm.

Scooping these straight from the freezer reveals the magic: chewy oatmeal cookies give way to creamy, melty ice cream with that signature peanut butter backbone. Try rolling the edges in mini chocolate chips for extra crunch, or drizzle with warm caramel sauce before serving for ultimate indulgence.

Peanut Butter and Coffee Ice Cream Fusion

Let’s revolutionize dessert with this peanut butter coffee ice cream fusion. Blend creamy peanut butter with bold coffee for an unforgettable frozen treat. Your taste buds won’t know what hit them.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup creamy peanut butter (natural works best)
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Whisk heavy cream, whole milk, and granulated sugar in a medium saucepan until sugar dissolves completely.
2. Heat the mixture over medium heat until it reaches 170°F on a candy thermometer, stirring constantly.
3. Remove from heat and whisk in creamy peanut butter until fully incorporated and smooth.
4. Add instant coffee granules and continue whisking until no granules remain visible.
5. Stir in vanilla extract and salt until evenly distributed throughout the mixture.
6. Cool the ice cream base to room temperature, about 30 minutes, before transferring to refrigerator.
7. Chill the mixture in refrigerator for at least 4 hours or until it reaches 40°F.
8. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, about 25-30 minutes.
9. Transfer the churned ice cream to an airtight container and freeze for 4-6 hours until firm.

Keep this masterpiece frozen until ready to serve. The texture stays perfectly scoopable with creamy peanut butter swirls throughout. Knock out your next dinner party by sandwiching it between chocolate wafer cookies or crumbling it over warm brownies for an epic dessert experience.

Luscious Peanut Butter Marshmallow Ice Cream

Tired of basic ice cream? This peanut butter marshmallow dream transforms your freezer into a dessert destination. Grab your ice cream maker—this creamy creation comes together in minutes but disappears even faster.

Ingredients

– 2 cups heavy cream (chilled for faster whipping)
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/2 cup smooth peanut butter (natural varieties may separate)
– 1/2 cup mini marshmallows
– 1 tsp vanilla extract
– 1/4 tsp fine sea salt (enhances peanut flavor)

Instructions

1. Pour heavy cream, whole milk, and granulated sugar into a large mixing bowl.
2. Whisk vigorously for 2 minutes until sugar completely dissolves and mixture looks slightly thickened.
3. Add smooth peanut butter and continue whisking for 1 minute until no streaks remain.
4. Stir in vanilla extract and fine sea salt until fully incorporated.
5. Cover bowl with plastic wrap and refrigerate for 4 hours until mixture reaches 40°F.
6. Pour chilled base into your ice cream maker and churn for 25 minutes until it reaches soft-serve consistency.
7. Fold in mini marshmallows using a spatula, distributing them evenly throughout the ice cream.
8. Transfer ice cream to an airtight container and freeze for 6 hours until firm.
Velvety peanut butter swirls around pillowy marshmallows in every scoop. Serve sandwiched between chocolate cookies or crumbled over warm brownies for maximum indulgence.

Conclusion

Perfectly creamy and endlessly delicious, these peanut butter ice cream recipes offer something for every sweet tooth. Whether you’re craving classic comfort or adventurous new flavors, there’s a frozen treat here waiting to be churned. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to share these irresistible ideas on Pinterest!