Craving something cool and tasty? Let’s make peanut butter ice cream with an ice cream maker, which you can pair with our Mascarpone Ice Cream or our Tiramisu Ice Cream. It’s an easy, delicious dessert perfect for any occasion. You can make peanut ice cream with peanut paste, which, similar to hazelnut paste or pistachio paste, is essentially the famous peanut butter you find at the supermarket or can easily make at home by finely blending peanuts.
The peanut butter ice cream, as I mentioned, is truly delicious. Some time ago we made a clever no-machine version; today we’ll make an artisanal version with a true ice cream base like you’d find at an ice cream shop. To make real artisanal ice cream with a machine, however, you’ll need some specific ingredients and precautions you can’t skip, such as locust bean gum (a thickener), milk powder to make the ice cream velvety, and dextrose, a sugar that lowers the freezing point, keeps the ice cream soft and prevents the formation of annoying ice crystals. Now let’s head to the kitchen — I’ll explain step by step how to make this peanut butter ice cream in a few simple steps. If you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make peanut butter ice cream
- 2 1/2 cups whole milk
- 7 fl oz heavy cream
- 1.6 oz milk powder
- 1.8 oz dextrose
- 1 1/2 tsp locust bean gum (carob seed flour)
- 3/4 cup sugar (dextrose, granulated sugar)
- 10 tbsp peanut butter
- tsp salt
Tools
- Ice cream maker
- Bowls
- Thermometer
- Immersion blender
- Refrigerator
Preparation
Gather all the powders in a container and mix them together. Pour the milk and cream into a saucepan, stir and bring almost to a boil — you should reach a temperature of 185°F (85°C).
Pour this liquid over the powders little by little, avoiding lumps.
Add the peanut paste or peanut butter, the salt and blend well using a mixer or a whisk (work for at least 3 minutes). Let cool and refrigerate for at least 4 hours, although ideally 12 hours.
Work the now-cold mixture with a whisk, pour it into the ice cream maker and
wait for the machine to reach the proper churning. Starting from a cold base, churning will take less time. For a good ice cream it’s ideal to use a compressor ice cream maker, because a freezer-bowl model, especially on hot days, cannot maintain the right temperature to produce a good ice cream. Freezer-bowl machines also allow the preparation of only one flavor at a time and the bowls must be frozen for at least 24 hours before reuse.
Usually the churning time for a cold base is 35–40 minutes. Depending on the size of your machine, divide the mixture in two and churn first one half and then the other.
The ice cream is ready to enjoy. Garnish with chopped peanuts and serve.
Storage and tips
Peanut butter ice cream stores very well in the freezer, sealed in its container. Unfortunately after many hours in the freezer it will become a bit firm — ice cream should be served at about 12°F–16°F (-11°C to -9°C), while our freezers reach temperatures of about 0°F to -4°F (-18°C to -20°C). So before serving, let it acclimate for 10 minutes at room temperature and fold it again with a spoon to re-whip it.
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