Easy Peanut Butter Ice Cream
- Maria Calvo
- Apr 12
- 5 min read
Updated: May 13
Peanut butter ice cream is one of those flavors that sounds simple, but getting the texture right can be tricky. This version is smooth, creamy, and balanced, with just the right amount of peanut butter without being overly sweet or heavy.
Even if peanut butter isn’t your go-to, this one has a really nice balance of creaminess and flavor. And if you want to take it up a notch, folding in peanut butter cups adds texture and makes it even more fun to eat.
Yield
Approximately 1 quart
Ingredients
2 cups heavy cream
1 cup half & half
½ cup allulose (or allulose blend)
3 tbsp nonfat dry milk powder
⅔ cup natural peanut butter (well stirred)
1 tsp vanilla extract
Pinch of salt
Optional add-in:
Chopped peanut butter cups (store-bought or homemade)
Equipment We Use
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
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Instructions
Prepare the peanut butter: Stir the peanut butter thoroughly in the jar until smooth and fully combined, with no oil separation.
Blend the base: In a blender, combine heavy cream, half & half, sweetener, and nonfat dry milk powder. Blend until smooth.
Add peanut butter: Add the peanut butter and blend until fully incorporated and smooth.
Finish the base: Add vanilla extract and a pinch of salt. Blend briefly to combine.
Taste and adjust: Taste the base and adjust sweetness or salt if needed.
Chill the base: Refrigerate for at least 1 hour for best results.
Churn: Pour into your ice cream maker and churn until it reaches a soft-serve consistency.
Add mix-ins (optional): Transfer to a container and gently fold in chopped peanut butter cups.
Freeze to set: Freeze for 2–4 hours, or until scoopable.
Tips for Best Results
Stir your peanut butter well. Natural peanut butter can separate. Fully mixing it first helps prevent oiliness and keeps the texture smooth.
Don’t skip the chill step. Chilling the base helps improve structure and churn consistency.
Fold gently. If adding peanut butter cups, fold them in lightly to keep the pieces intact and visible.
Use a cold freezer for setting. A colder freezer helps the ice cream set faster, improving texture and reducing melt.
Adjust based on your preference
Want it softer? Slightly increase sweetener
Want it firmer? Reduce peanut butter slightly
A Note on Sweeteners
This recipe uses allulose to help keep the texture soft and scoopable straight from the freezer. If you prefer, you can use another sweetener or regular sugar; the goal is to find what works best for you.
Final Thoughts
This is a great example of how a simple recipe can really deliver when the balance is right. It’s creamy, satisfying, and easy to make, and with the addition of peanut butter cups, it becomes something a little more special.
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping, or substitute with a small amount of MCT oil if preferred.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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