Ingredients
Because my recipe can unfortunately not be called super healthy. But that does not have to be with ice cream. Those who want it healthy may refine healthy nicecream with some peanut cream. But today, we're talking about real ice cream enjoyment. And my creamy peanut butter ice cream is guaranteed to result in that! The preparation is effortless. The peanut butter ice cream is, therefore, easy milk ice cream. It was important to me here not only to do without raw ice cream as a binder but also on the otherwise almost always used sweetened condensed milk. It's a great ingredient - see this 2-ingredient recipe - but it always makes the whole thing very, very sweet.
With homemade ice cream, you have several variation options (unlike the store-bought alternative). The foundation recipe consists of cream, cream cheese, powdered sugar and, of course, peanut butter. Whether you take the smoothy or crunchy alternative is up to you. Chopped nuts give the mixture some "bite" anyway.
How to make the Peanut Butter Ice Cream
Chop the peanuts into small pieces. Whip the well-chilled cream until almost stiff and set aside. Now, mix cream cheese, vanilla pulp, peanut butter, and powdered sugar until smooth. Gently fold or stir the whipped cream into the nut buttercream and nuts.
Place the ice cream in the ice cream maker and freeze according to the directions (it takes about 10 minutes for me). To make it without an ice cream maker, place the ice cream in a freezer-safe container and freeze it for about 5 hours. Keep mixing to prevent too many ice crystals from forming. Allow the ice cream to thaw briefly before eating - the time depends on whether you want to make scoops or spoon it. In the end, sprinkle with peanuts and grated chocolate if desired.
Top Tip
A yogurt alternative also tastes delicious. Here, please use a relatively firm full-fat variety such as Greek yogurt. Just use powdered erythritol for low-carb peanut butter ice cream without sugar. Either way, the amount of sweetener can still be modified. It shouldn't vary too much from my suggestion, or the consistency may change with it.
Recipe Card
Peanut Butter Ice Cream
Ingredients
- 400 grams (1 ¾ cups) cream
- 100 grams (⅖ cup) cream cheese
- 1 teaspoon vanilla paste, or ground vanilla
- 100 grams (⅖ cup) peanut butter
- 80 grams (¾ cup) powdered sugar
- 60 grams (⅖ cup) peanuts
Instructions
- Chop the peanuts into small pieces. Whip the well chilled cream until almost stiff and set aside.
- Mix cream cheese, vanilla pulp, peanut butter, and powdered sugar until smooth. Gently fold or stir the whipped cream into the nut buttercream and nuts.
- Place the ice cream in the ice cream maker and freeze according to the directions (it takes about 10 minutes for me). To make it without an ice cream maker, place the ice cream in a freezer-safe container and freeze it for about 5 hours. Keep mixing to prevent too many ice crystals from forming.
- Allow the ice cream to thaw briefly before eating - the time depends on whether you want to make scoops or spoon it. Sprinkle with peanuts and grated chocolate if desired.
Notes
- The peanut butter should not be pure peanut butter made from 100% nuts, as the consistency would change compared to regular (American) peanut butter. Whether a crunchy or smooth variety is a matter of taste.
- The peanuts can be salted or unsalted to your liking.
- The amount of sugar can be increased or decreased slightly. The unfrozen ice cream mixture must always taste a little sweeter than the result should actually be.
- For sugar-free ice cream, simply use a sugar-free peanut butter variety like this one or this one and powdered erythritol.
Ingredient substitutions
Variations
So what are you waiting for? Making your own ice cream is super easy. Especially, of course, with an ice cream maker. But basically, it also works as peanut butter ice cream without an ice cream maker. Craving for more ice cream? Then, try for example my delicious cookie dough ice.
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