The ideal ice cream with peanut butter! For an even more delicious treat, combine with peanut butter cups. There is no need to boil or use eggs!
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 ¼ cups whole milk
- ½ cup peanut butter (no sweetener added)
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- 6 peanut butter cups, chopped
Instructions
- Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer’s directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
- Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 189 mg |
| Sugars | 37 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
flavor is great, but I made it twice and could not get it to thicken or freeze. The first time I used 2% milk and thought that was the problem. Second time whole milk, still did not freeze. I tested the ice/water and it was at 20 degrees F. I even changed ice cream freezers the second time, still no luck. Help please?
We used this recipe for our trial run with our Nostalgia Ice Cream maker. We used all of the ingredients exactly as stated in the recipe and it was delicious! I think it tastes just like the peanut butter fudge my mother-in-law always makes at Christmas time. I think it was a little rich for my son’s taste though so next time we may cut down on the sugar as others have suggested. I did microwave the peanut butter for 30 seconds before we added it to the other ingredients to make it easier to combine. I mixed them all up in my Kitchenaid mixer before adding to the ice cream maker to make sure it was thoroughly mixed and everything turned out great.
Awesome- absolutely loved it! I did swap out the whole milk for chocolate skim milk (since I had some to use up) – delicious!
I made this almost exactly as written and it turned out very well. I only had sweetened PB in the house (JIF), so I reduced the 1/4 cup sugar to 1/8 cup. Other reviews mention it comes out very sweet, so overall it had less sugar than called for. Also, I did not add any peanut butter cups – instead, I topped with hot fudge. Delicious PB & chocolate combo! As with all ice creams, scoop it after it has cured for several hours and let it warm to just melting before eating. The PB flavor came through nicely without being too much, and the sweetness was on target for my tastes. It would be good with a little less or more, too, so use your sweet tooth and PB choice as your guides to the amount of additional sugar. I will definitely make it again!
I omitted the sugar and chilled the peanut butter cups, then put them in the food processor for about 15 seconds right after the ice cream was done. Folded the crumbles into the ice cream and pour some straight into a glass for a milkshake. Wonderful! Froze the remainder in a covered plastic bowl. Will definitely make again!!
This ice cream never set, and was soupy despite an extra ten minutes in my ice cream maker. We found the peanut butter taste too subtle using such a small amount. I get better results just using fresh heavy cream and milk 2:1, a pinch of salt, and a cup of chunky peanut butter. No cans.
VERY easy to make and my kids loved it. (I mixed it in the blender after reading numerous reviews here.) My son said it was the best ice cream he has ever eaten. I’ll definitely make it again. I liked that it wasn’t a custard base so it didn’t have to chill in the fridge for several hours before putting it in the ice cream maker. Thank you for the recipe!
VERY GOOD!!! I cut up full sized peanut butter cups and added them half way through the process.
This is a terrific recipe. Followed the ingredients exactly. Put everything except the milk in my freezer canister, mixed the ingredients thoroughly with my immersion blender and then added the milk. This hardened up in 30-40 minutes. Since we were not ready for dessert, I put the ice cream into my freezer to “cure”. It was firm enough to eat once the ice cream freezer stopped. Very good flavor. Twenty hours later the left over ice cream is still good–no grainyness in texture and while quite firm, I could spoon it right out of the storage container. If it did not set up, maybe you did not have the right salt/ice proportions.
This is the best pb ice cream I have ever had! It is so simple to make. I just threw the ingredients in my ice cream maker and let that do the work. I recommend putting the plastic wrap over that will keep it from getting ice crystals. Smooth and creamy!
My Grandson’s favorite……..we add pieces of Oreo cookies during the last few minutes. I have made it 3 times already.
It turned out good. Only filled half the freezer so next time i will double the recipe for a large crowd. Easy to make and froze well.
This was the best ice cream I’ve ever had. Seriously! I’m making it again tonight and will probably cut the sugar down to 1/8, but it was absolutely delicious. Will be in our rotation of favorites for sure 🙂
I am WAY too into peanut butter. That being said, I have made this 3 times, and I usually have to double the recipe because it goes FAST. I leave out the extra sugar and the PB cups because we don’t really need them. Besides just eating this plain (which is amazing), we also use it to make ice cream sandwiches, using chocolate chip cookies for the outsides. Seriously good with perfect peanut butter flavor.
Really good ice cream! Made it several times! The first time I made it as the recipe is written. MMMM. The subsequent times I left out the sugar and it was plenty sweet enough with the sweetened condensed milk. Boy is it delicious! Thank you for sharing!
this did not freeze up *at all*. i used a brand new ice cream maker (that had good reviews) and followed all instructions excatly but this just stayed at a liquid consistency.
Absolutely delicious if you’re a peanut butter lover. The ice cream was creamy and rich, almost like the ice cream version of peanut butter fudge. I did not add the sugar since the condensed milk is plenty sweet and I’m glad I did not. I’m a sweets lover, but I think I’ll alter the recipe next time to cut down on the sugar further. I did increase the peanut butter a bit, and at the end added mini Reese’s cups and Rolos (I wouldn’t recommend the Rolos because they turn into frozen mini caramel popsicles that shatter and then take a while to melt in your mouth). I blended all the ingredients before putting in the ice cream maker, to avoid the peanut butter clumping. Enjoy!
This was my first attempt making ice cream (brand new ice cream maker!). I used skim milk, fat free evaporated milk, fat free sweetened condensed milk and PB2. My family thought it came out pretty good! I also added mini peanut butter cups (cut in half)..about 3 oz.
I love peanut butter ice cream so I searched and searched for the perfect recipe- I found it. This is SOOOOOO good. My daughter made it for her 12th birthday- it was easy to make and so delicious. We did mix it in a bowl first before we put it in the ice cream maker and we did not even bother with the chocolate candy- it was too good all by itself. This is a new family favorite. Thanks!
Tastes great, however I had a hard time with the peanut butter. I kind of just wound up with vanilla ice cream and two big globs of peanut butter (not even ribbons of PB like I thought might happen). Next time I will use a blender to mix all of the ingredients together before I put it in my ice cream maker. Also, instead of peanut butter cups I just added milk chocolate chips. Delicious!
This was my first attempt at making ice cream with my KitchenAid mixer. I chose this recipe because I am on an unparalleled peanut butter kick right now and can’t seem to get enough. Having no prior experience, I mixed the ingredients right in the frozen bowl. I let it stir for about 30 minutes, checking on it every five, but when it stopped thickening up I stopped the mixer and put it straight in a Glad-ware container and into the freezer. No plastic wrap, but that’s because I forgot that part. It turned out very good. The consistency is off – quite hard when fully frozen, and once it thaws a bit it’s a bit slushy again. But all in all, the flavor is fantastic and well-balanced. Definitely going to do this one again!