Peanut Butter Ice Cream recipe

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4 cups half-and-half cream
3 cups non-fat dry milk
3 cups milk
1 ½ cups sugar
1 ½ cups peanut butter
4 teaspoons vanilla extract

Nutrition Info

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
servingSize: -
sodium: 366.7 mg
sugar: 46.7 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

Recipe Yield

12 servings

Recipe Note

Creamy peanut butter ice cream. Great with chocolate syrup or chocolate cake. The ultimate peanut butter lover's indulgence.

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