PEANUT BUTTER ICE CREAM (NO COOK)
This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.
Provided by newmama
Categories Frozen Desserts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat peanut butter and sugar until smooth.
- Slowly beat in 1 cup half and half until thoroughly combined.
- Whisk in 2 cups half and half, vanilla and salt.
- Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
- Add mix in's in the last 5 minutes.
PEANUT BUTTER ICE CREAM
I love both Ice Cream and Peanut Butter. Try this and I think you'll agree that there is nothing better!
Provided by StrikingEyes00
Categories Frozen Desserts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
- Pour milk into a small saucepan, and bring to a simmer over low heat.
- Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan.
- Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
- Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla.
- Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
- Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
PEANUT BUTTER ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams
PEANUT BUTTER ICE CREAM
Steps:
- Add the peanut butter and bananas to a food processor and blend until smooth. Enjoy immediately or transfer to a container and store in the freezer.
PEANUT BUTTER ICE CREAM SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 15m
Yield about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
- Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.
HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
Steps:
- 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 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
PEANUT BUTTER AND NANNER ICE CREAM
Provided by Claire Robinson
Categories dessert
Time 3h5m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.
PEANUT BUTTER ICE CREAM
Make and share this Peanut Butter Ice Cream recipe from Food.com.
Provided by 89240
Categories Frozen Desserts
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk, sugar, flour and salt.
- Cook, stirring, on med.
- heat until slightly thickened (approximately 15 min.).
- Stir a few tablespoons of the hot milk mixture into the beaten eggs.
- Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min.
- Remove from heat.
- Combine and blend well 1 cup of the hot milk mixture with the peanut butter.
- Then stir peanut butter into milk mixture.
- Cool.
- Add vanilla and light cream to milk mixture.
- Churn-freeze.
PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES
Steps:
- Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
- While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
- Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.
CREAMY PEANUT BUTTER ICECREAM
Simple to make, Peanut Butter Icecream with white chocolate pieces.
Provided by sailorgirl700
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place peanut butter, condensed milk and skimmed milk into a large jug and mix together until smooth and uniform in colour.
- Pour into ice cream maker and churn for 20 mins.
- With 5 mins to go pour in the roughly chopped white chocolate.
- Either use straight away or pop into suitable container and freeze until required.
- If frozen remove about 20 mins before you serve to allow to soften a little.
PEANUT BUTTER AND JELLY ICE CREAM
What could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings (1-1/4 quarts).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 393 calories, Fat 28g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 231mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
PEANUT BUTTER ICE CREAM
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.
Provided by Carol Kicinski
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Wheat/Gluten-Free Back to School Backyard BBQ Frozen Dessert Birthday Party Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
- Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.
SALTED CARAMEL, PEANUT BUTTER ICE-CREAM
Rich and creamy ice-cream flavoured with salted caramel and peanut butter.
Provided by wwwrookiecookorg
Time 35m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt the sugar in a large pan over a high heat until it is completely liquid and takes on an amber colour. Then add 100ml of double cream. It should come to the boil almost instantly from the heat of the caramel. Then add the sea salt, gently shake it up to mix it in and let it rest off the heat.
- Mow take another pan and add the milk and remaining cream to it. Gently heat it over a medium heat. You only want this to steam, not boil. As that is heating, whisk up 3 egg yolks in a large mixing bowl.
- Once the milk/cream mixture starts to steam, gradually, bit by bit add it to the yolks, whisking each bit in before you add the next. Once all the milk and cream has been incorporated into the yolks pour the mixture back into the pan and whisk in the peanut butter.
- Once the peanut butter is incorporated, place the salted caramel over a low heat, pour in the peanut butter custard and whisk to combine. The thick caramel should be resistant at first but be patient. Once the caramel has mixed in, swap the whisk for a wooden spoon, turn the heat up to medium and stir continuously for 20 to 30 minutes until the custard has thickened enough to coat the back of the wooden spoon. It's thick enough when you drag a finger across the back of the wooden spoon and the trail stays clean.
- Remove from the heat and allow to come down to room temperature. This will happen faster if you sit the pan in a sink of cold water. Then pour into a freezer proof container and freeze for an hour or two or until ice starts to form around the edges of the ice-cream.
- Then take it out and blitz it in a blender or food processor. Freeze and blitz another 2 times before returning it to the freezer for at least 4 hours or overnight. Serve.
PEANUT BUTTER ICE CREAM
Creamy peanut butter ice cream. Great with chocolate syrup or chocolate cake. The ultimate peanut butter lover's indulgence.
Provided by jbeech
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
- Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 53.4 g, Cholesterol 40.7 mg, Fat 27 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 10.1 g, Sodium 366.7 mg, Sugar 46.7 g
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
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