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Why I Love This 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. And creating this peanut butter pie ice cream may be one of my greatest accomplishments!
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!
More Ice Cream
- Lemon meringue pie ice cream
- French silk pie ice cream
- Blueberry crumble pie ice cream – if you love the add-ins in this recipe, you’ll love my blueberry crumble pie variety!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Peanut Butter Pie Ice Cream
Ingredients
For the ice cream
- 1 ¾ cups whole milk
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 1 ½ tbsp cornstarch
- 2 tbsp light 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 sifted powdered sugar
Instructions
For the ice cream
- Whisk together the milk, heavy cream, sugar, corn syrup, salt, and cornstarch.1 ¾ cups whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tbsp light corn syrup, 1 tsp kosher salt, 1 ½ tbsp 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 extract and peanut butter.1 tsp vanilla extract, ¾ cup smooth (or chunky) 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.½ cup smooth peanut butter, 1 ¼ cups sifted 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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.
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!