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Peanut Butter Ice Cream

Peanut Butter Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes 1 quart

¾ cup smooth peanut butter
¾ cup plus 2 tablespoons sugar
2 2/3 cups half and half
Pinch of salt
1/8 teaspoon vanilla extract

1. Add peanut butter, sugar, half and half, salt, and vanilla to a blender or food processor and puree until smooth.
2. Chill the mixture thoroughly in refrigerator*, then freeze in an ice cream maker according to manufacturer’s instructions.

*Note: The mixture might separate a little while in the fridge. Just stir it back up before you pour it into the ice cream maker, and it'll be fine.

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