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Peanut Butter Ice Cream | Magnolia Days

Peanut Butter Ice Cream

A recipe for peanut butter ice cream. It is smooth and creamy and made the old-fashioned way with cooking a base, chilling, and then churning in an ice cream maker.
Course Dessert
Cuisine American
Prep Time 2 hours 5 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Author Renee


  • 1 cup sugar
  • 2 eggs plus 1 egg yolk
  • 1 1/2 cups half-and-half
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup smooth peanut butter


  1. In a medium bowl, whisk together sugar, eggs, and egg yolk until lighter in color.
  2. In a saucepan over medium heat, bring the half-and-half and whipping cream to 160 degrees F. Remove from the heat. Use a ladel to add a little of the cream to the eggs/sugar and whisk to combine. Continue adding cream until at least half has been mixed with the eggs.
  3. Add the eggs/cream mixture back to the pan and whisk to combine.
  4. Over medium heat, cook the mixture until it reaches 170 to 175 degrees F, stirring constantly.
  5. Pour the mixture into a medium bowl. Add the vanilla and peanut butter and whisk to combine until smooth.
  6. Cover the mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature. Once it has cooled, place it in the refrigerator to chill overnight.
  7. Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a container and place it in the freezer for at least one hour or overnight.

Recipe Notes

Total time does not include time for cooling and chilling ice cream base overnight. It includes time for preparing the base and churning.