Easy Peanut Butter Ice Cream

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Peanut butter ice cream is one of those flavors that sounds simple, but getting the texture right can be tricky. This version is smooth, creamy, and balanced, with just the right amount of peanut butter without being overly sweet or heavy.

Even if peanut butter isn’t your go-to, this one has a really nice balance of creaminess and flavor. And if you want to take it up a notch, folding in peanut butter cups adds texture and makes it even more fun to eat.

Yield

Approximately 1 quart

Ingredients

• 2 cups heavy cream

• 1 cup half & half

• ½ cup allulose (or allulose blend)

• 3 tbsp nonfat dry milk powder

• ⅔ cup natural peanut butter (well stirred)

• 1 tsp vanilla extract

• Pinch of salt

Optional add-in:

• Chopped peanut butter cups (store-bought or homemade)

Equipment We Use

❇️ Spring Chef Ice Cream Scoop

Ingredients We Use

❇️ Allulose Baking Blend

❇️ Non-Fat Milk Powder

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Instructions

1. Prepare the peanut butter: Stir the peanut butter thoroughly in the jar until smooth and fully combined, with no oil separation.

2. Blend the base: In a blender, combine heavy cream, half & half, sweetener, and nonfat dry milk powder. Blend until smooth.

3. Add peanut butter: Add the peanut butter and blend until fully incorporated and smooth.

4. Finish the base: Add vanilla extract and a pinch of salt. Blend briefly to combine.

5. Taste and adjust: Taste the base and adjust sweetness or salt if needed.

6. Chill the base: Refrigerate for at least 1 hour for best results.

7. Churn: Pour into your ice cream maker and churn until it reaches a soft-serve consistency.

8. Add mix-ins (optional): Transfer to a container and gently fold in chopped peanut butter cups.

9. Freeze to set: Freeze for 2–4 hours, or until scoopable.

   
   

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Tips for Best Results

Stir your peanut butter well. Natural peanut butter can separate. Fully mixing it first helps prevent oiliness and keeps the texture smooth.

Don’t skip the chill step. Chilling the base helps improve structure and churn consistency.

Fold gently. If adding peanut butter cups, fold them in lightly to keep the pieces intact and visible.

Use a cold freezer for setting. A colder freezer helps the ice cream set faster, improving texture and reducing melt.

Adjust based on your preference

• Want it softer? Slightly increase sweetener

• Want it firmer? Reduce peanut butter slightly

  
  

A Note on Sweeteners

This recipe uses allulose to help keep the texture soft and scoopable straight from the freezer. If you prefer, you can use another sweetener or regular sugar; the goal is to find what works best for you.

Final Thoughts

This is a great example of how a simple recipe can really deliver when the balance is right. It’s creamy, satisfying, and easy to make, and with the addition of peanut butter cups, it becomes something a little more special.