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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!
Other ice cream flavors from this week:
- Lemon meringue pie ice cream
- French silk pie ice cream
- Blueberry crumble pie ice cream – if you love the add-ins in this peanut butter pie ice cream, you’ll love my blueberry crumble pie variety!
Watch how to make this peanut butter pie ice cream:
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Peanut Butter Pie Ice Cream
Ingredients
For the ice cream
- 1 ¾ cups whole milk
- 1 ¼ cups heavy cream
- ¾ cup white granulated sugar
- 1 ½ tbsp cornstarch
- 2 tbsp corn syrup
- 1 tsp kosher 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
This is absolutely amazing. I made it in a cuisinart ice cream maker, and it thickened quickly. I did not add the nuts, preferring to use as a topper. I also only used about half of the crumbles in the ice cream. We are peanut butter pie fanatics, and this is even better. Thank you for sharing!
Welp, you need to like peanut butter to like this recipe. It was overwhelmingly peanutty. I am wondering if I did something wrong because there was no “pouring” the base into my ice cream freezer. It was very thick, like pudding, and the final consistency was “off” in that, it didn’t even melt. I plan to give it another try maybe with only a couple tablespoons of the peanut butter.