Homemade Peanut Butter Ice Cream

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TheKitchn had a post about peanut butter snacks for the weekend and peanut butter ice cream was included. It was not very hard to convince Mike that we needed to make peanut butter ice cream.

We adapted a David Lebovitz recipe that we’ve used before and followed his instructions for how to make ice cream without an ice cream machine. I stumbled across the post last summer but never tried it until a few months ago. I have no idea why I waited so long. Homemade ice cream = Awesome :)

  • 1 cup whole milk
  • pinch of salt
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 1/2 cup natural peanut butter
  • 2 cups cream
  • 3/4 cup chocolate chips
  1. Heat the milk, sugar, and salt in a saucepan over medium heat.
  2. Beat the egg yolks in a bowl. Once the milk mixture is warm, gradually add small quantities to the egg yolks, stirring constantly. When the yolks are warmed add back to the saucepan. Add the vanilla extract.
  3. Lower the heat and cook until the mixture thickens and can coat a spoon. Make sure to scrap the bottom of the saucepan. Stir in the peanut butter.
  4. Pour the cream into a mixing bowl. When the peanut butter is incorporated, pour the custard into the cream.
  5. Chill thoroughly.
  6. Pour the mixture into a baking dish or bowl. Put in the freezer. (Or if you’re one of those lucky souls with an ice cream maker, pour into the ice cream maker.)
  7. After 45 minutes, check on the mixture. If it’s started to solidify around the edges stir that into the liquid. Refreeze.
  8. Thereafter, check every 30 minutes and give the mixture a good stirring. The point is to break up the ice crystals. When the mixture gets to milkshake-thickness add in the chocolate chips. Ice cream should be ready in a few hours.

(yields ~1 quart)

We used regular sized chocolate chips, but I think mini chips would work better if you have them.

The more you can spread out the ice cream mixture (e.g. having a container with a larger base), the faster the solidifying process should go.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. sounds like a frozen custard to me.

  2. Yeah, yeah, if you’re going to be a stickler about such things. :P

  3. I’ve tried making ice cream with the freezer method before and I guess I just didn’t have enough patience. I’m going to try it again. I don’t think there can be anything much better than peanut butter ice cream!

    Thanks!

  4. Kalinda says:

    Hey Ashleigh, hope you give it a try. As I mention above, try using a container with a wide base so that it doesn’t take all day.

  5. I just found your blog, and I, too, am a gluten-free vegetarian. I am definitely adding you to my Google Reader :) And I love the idea of making ice cream without an ice cream maker. I am inspired!

  6. Hi CinnamonQuill, I’ll definitely have to stop by.

    And I think just about everyone is happy to learn they can make ice cream without an ice cream maker.

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