Creamy peanut butter ice cream

    6 hours 25 min

    An egg-free ice cream, made by freezing together single cream, milk powder, milk, sugar, peanut butter and vanilla extract. Serve with sliced banana and/or dark chocolate sauce.

    32 people made this

    Serves: 12 

    • 1 litre single cream
    • 360g dried skimmed milk powder
    • 750ml milk
    • 300g caster sugar
    • 385g peanut butter
    • 4 teaspoons vanilla extract

    Prep:3hr10min  ›  Cook:15min  ›  Extra time:3hr freezing  ›  Ready in:6hr25min 

    1. Pour the single cream, dred milk powder and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat and stir in the vanilla. Cool mixture and refrigerate.
    2. Stir the mixture or blend in a liquidiser before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

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    Reviews in English (25)


    My whole family loves peanut butter and I was quite excited to try this recipe. Unfortunately, it is not very good. Weird texture and after taste (I think that is from the non fat dry milk powder.) Anyone have a better recipe?  -  27 Jun 2004  (Review from Allrecipes US | Canada)


    This recipe made me never want to buy store-bought ice cream again. I actually skipped the cooking step and used an electric mixer to blend the dry milk and other ingredients until dissolved. It worked out great. YUMMY!  -  20 Jul 2004  (Review from Allrecipes US | Canada)


    This was wonderful and creamy! For those who have texture or issues with freezing, try combining whipping cream and whole milk (D) rather than powder. This will give you the texture, taste, and freeze you desire.  -  09 Aug 2008  (Review from Allrecipes US | Canada)

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