Peanut Butter Pie Ice Cream

Peanut butter pie: just the name makes my mouth water! Growing up, this was the pie I looked for on any dessert table. In Iowa, peanut butter pie was a highly common appearance and usually meant a combination of vanilla peanut butter pudding with whipped cream. Oh, and peanut butter sugar pieces…mountains of the peanut butter pieces. Forming this pie into an ice cream was a perfect match: the exact flavors I wanted and of course mountains of peanut butter pieces. Without further ado, I hope you enjoy this peanut butter pie ice cream!

Two scoops of peanut butter pie ice cream on an ice cream cone with peanuts and fillings on top in front of orange background

Other ice cream flavors from this week:

Watch how to make this peanut butter pie ice cream:

Once you make this ice cream, make sure to leave me a recipe rating and a comment so I know how it turned out for you!

Two scoop of peanut butter pie ice cream on an ice cream cone being held by hand with peanuts and fillings on top in front of orange background
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Peanut Butter Pie Ice Cream

Peanut butter pie is delicious on its own, but when it’s made into an ice cream – it’s irresistible! Plus, this ice cream is so easy to make at home!
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Ice Cream
Cuisine: American
Keyword: homemade ice cream, pie
Difficulty: Easy
Method: Freezing
Servings: 5 cups
Author: Kaleb

Ingredients

For the ice cream

  • 1 ¾ cups whole milk
  • 1 ¼ cups heavy cream
  • ¾ cup sugar
  • 1 ½ tbsp cornstarch
  • 2 tbsp corn syrup
  • 1 tsp salt
  • 1 tsp vanilla extract
  • ¾ cup smooth (or chunky) peanut butter

For the peanut butter pieces

  • ½ cup smooth peanut butter
  • 1 ¼ cups powdered sugar

Instructions

For the ice cream

  • Whisk together the milk, cream, sugar, corn syrup, salt and cornstarch.
  • Place over medium high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.
  • Whisk in vanilla and peanut butter.
  • Cool off slightly, 5-8 minutes.
  • Pour into airtight container and chill 8-10 hours. While chilling, prepare peanut butter pieces.

For the peanut butter pieces

  • In a bowl, combine the peanut butter and powdered sugar.
  • Using a fork or pastry cutter, combine the two until small ball-like pieces form. If the mixture is too wet, add more sugar.
  • Store in airtight container until ready to use.

To assemble

  • To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid stand mixer (affiliate link) with ice cream maker attachment (affiliate link) takes about 20-25 minutes to freeze fully.
  • When finished, fold in the prepared peanut butter pieces and ½ cup dry roasted peanuts.
  • Dip into airtight container and place in deep freeze an additional 4-6 hours until hardened.

Nutrition

Serving: 0.5 cupCalories: 445 kcal (22%)Carbohydrates: 42.1 g (14%)Protein: 9.4 g (19%)Fat: 28.7 g (44%)Saturated Fat: 11.1 g (69%)Trans Fat: 0.4 gCholesterol: 39.7 mg (13%)Sodium: 270.3 mg (12%)Fiber: 1.6 g (7%)Sugar: 36.8 g (41%)
Two scoops of peanut butter pie ice cream on an ice cream cone with peanuts and fillings on top in front of orange background

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