Sunday, September 9, 2007

Peanut Butter Ice Cream

We made ice cream for dessert tonight. I mixed it up and Joe put it in the ice cream maker. If you like peanut butter, then you'll like this ice cream. Very peanut buttery. Easy too, since there are no eggs to cook.

Peanut Butter Ice Cream

2 2/3 c half and half
180 g (3/4 c) peanut butter
180 g (3/4 c + 2 T) sugar
dash salt
1/8 t vanilla

Put all ingredients in the blender. Puree until smooth. Refrigerate a few hours until well chilled (or as long as you can stand to wait). Freeze in ice cream maker per the manufacturer's instructions. Yields about 1 quart.

We have a Cuisinart brand ice cream maker that can hold up to a quart and a half. It is the type with a bowl that is filled with refrigerant and refrozen prior to making each batch. Mine must be frozen at least 24 hours or else the ice cream will not freeze properly. I have found that a Ziploc 2 gallon freezer bag will hold the freezer bowl nicely. I put the clean bowl into the bag and pop it in my chest freezer. Then whenever the ice cream making mood strikes, i am prepared. This recipe froze in 25 minutes.


  1. You knew you would get a comment from me on this. Smarty Pants, how much is 180g? Metric stinks!

  2. Mom, use your scale! It does ounces and grams.

    The original recipe stated volumes as well as weights. I used a Pyrex measuring cup for the half and half. I put the measuring cup on a kitchen scale with some liquid left in it. I tared the scale and set it to "grams". Then I put the pb and sugar in the measuring cup. It saved me from having to clean another dirty dish. Since I weighed the pb and sugar, that's how I posted the recipe.

    For the un-metrically inclined:
    use 3/4 c peanut butter and 3/4 c + 2 T sugar.