Creamy Peanut Butter Ice Cream

    Creamy Peanut Butter Ice Cream

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    About this recipe: 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.

    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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