Peanut Butter Ice Cream

The ULTIMATE in idulgence. Nothing else needs to be said.


  • 1 cup salted roasted shelled peanuts, chopped
  • 75g sea salted peanuts
  • 1 ½ tsp of vegetable oil
  • 1 cup milk
  • ¾ cup sugar
  • 3 eggs
  • 1 cup smooth natural peanut butter, preferably homemade
  • 1½ cups heavy cream
  • 2 tsp vanilla extract
Peanut Butter Ice Cream


  1. Pour packet of peanuts into a food processor bowl that has metal food processor blade attached. Add 1½ tsp vegetable oil. Cover the bowl with the food processor lid and chop up the peanuts continuously for 2-3 minutes or until the mixture forms a ball.
  2. Heat a cup of milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar and eggs together in a medium bowl until thick and pale yellow.
  3. Gradually whisk hot milk into egg mixture in bowl, then pour mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon (about 5 minutes).
  4. Remove saucepan from heat and stir in half the peanut butter. Strain custard into a large bowl,cool briefly, stirring often, then stir in cream and vanilla. Cover and refrigerate until cold (6-8 hours).
  5. Process mixture in an ice cream maker according to manufacturer’s directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning.
  6. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with the remaining nuts

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