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!
Servings 5 cups
Calories 445kcal
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.
Video
Nutrition
Serving: 0.5cup | Calories: 445kcal | Carbohydrates: 42.1g | Protein: 9.4g | Fat: 28.7g | Saturated Fat: 11.1g | Trans Fat: 0.4g | Cholesterol: 39.7mg | Sodium: 270.3mg | Fiber: 1.6g | Sugar: 36.8g