SRC: Triple Peanut Butter Ice Cream

When it comes to ice cream, are you a purist? Do you like smooth, creamy, plain vanilla or chocolate ice cream? Or do you like your ice cream full of chunks and swirls and magic? I am totally in the chunky camp. The more mix-ins, the better. Ice cream is essentially just a vehicle for consuming cookies and candy and nuts, oh my!

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It’s Secret Recipe Club time again! Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!

Secret Recipe Club

This month, I was assigned food.baby.life, written by Susan who is an Australian mom, business woman and great baker! Susan’s blog has some savory dishes on it (Creamy Prawn Curry sounded delicious), but the majority consists of mouthwatering desserts and sweets. I was drooling over her Almond Cheesecake and French Apple Tart.

Since I have recently discovered making homemade ice cream, I was excited that Susan had a few ice cream recipes on her blog. And Peanut Butter Ice Cream?? Oh, yes.

Susan’s recipe was all in Aussie-talk with grams and milliliters and all those confusing things. I partly Googled and partly winged it to convert the measurements. I’m not really sure how close it was, but it worked out just fine! I also added peanut butter cups and Nutter Butters since I’m a chunky ice cream kinda girl.

Triple Peanut Butter Ice Cream

(adapted from food.baby.life)

  • 3/4 cup smooth peanut butter
  • 1 cup sugar
  • 1 1/3 cups whole milk
  • 1 1/3 cups heavy whipping cream
  • Pinch salt
  • 1/2 tsp vanilla extract
  • 1 cup chopped peanut butter cookies
  • 1 cup chopped peanut butter cups

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Combine peanut butter, sugar, milk, cream, salt and vanilla in a food processor or blender. Blend until completely smooth. Chill at least 8 hours or overnight.

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When fully chilled, pour into ice cream maker and churn according to ice cream maker’s instructions. Add the chopped cookies and peanut butter cups in the last 2 minutes of churning. Transfer to an airtight container and freeze until ready to serve.

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This ice cream was amazing. Creamy, peanut buttery and delicious. So delicious, in fact, that I will probably be making another batch with my leftover ingredients ASAP. Love.


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Comments

  1. says

    Oh you picked one of my favourites! Love your mix-ins. If only peanut butter cups were more readily available here I would do the same thing. Glad you enjoyed it! :)

  2. says

    Oh this is simply evil in the best possible way! I’m fully a chunks and swirls and magic girl and had a stunning peanut butter gelato the other day – all it was missing was a hit of chocolate – your version sounds divine :) Fab pick for SRC

  3. says

    My beloved husband would FLIP for this ice cream!

    I like peanut butter in cooking, but never managed to enjoy cookies or cakes with it – ice cream might be a different story, though – it does look amazing!

  4. says

    Homemade ice cream is the best! I’ve never had peanut butter ice cream before…and nutter butters..I’ve never even heard of those. I have to say you have sooooo much more variety in US than in Canada. Whenever we go to the US we always hit the grocery store. Our our recent trip I brought home Dulce de Leche Cheerios and fire roasted tomotoes! Will have to keep my eye out for nutter butters next time!

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