Peanut Butter Ice Cream

8
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #1432

October 26, 2011



"This ice cream does not use any heavy cream or eggs. When I made it I was so surprised at how creamy it turned out and it tasted just like the local peanut ice cream I grew up eating. For a change of pace, you can swirl in some fudge sauce or jam after it has finished churning. "

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (160.6 g)
  • Calories 369
  • Total Fat - 17.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 4.4 mg
  • Sodium - 336.3 mg
  • Total Carbohydrate - 47 g
  • Dietary Fiber - 1.9 g
  • Sugars - 27.1 g
  • Protein - 9.2 g
  • Calcium - 96.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Heat water and sugar in a medium saucepan until sugar is dissolved.

Step 2

Add peanut butter to the syrup and stir until peanut butter is completely melted.

Step 3

Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator.

Step 4

Freeze in ice cream machine according to manufacturer's directions. Freeze 12-24 hours, or until ice cream is firm.

Step 5

If you want to add a fudge or jam swirl - working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam/fudge on top of the ice cream, spreading as best you can and add the remaining ice cream as the final layer.

Tips & Variations


No special items needed.

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