Decadent Peanut Butter Ice Cream Recipe
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My peanut butter ice cream recipe is one you need. I mean, NEED. This recipe is probably my husband’s all-time favorite of the ice cream concoctions I create with the fresh goat milk I get from my beautiful Alpine gals, but then again, I’m not sure he’s complained about any of my ice cream. But this one is frequently requested.
Homemade ice cream is a super food and I’ll hear no more about it. The store bought junk? Absolutely not. But at home, you can use wholesome ingredients to create a rich and decadent treat you really don’t feel bad about eating! And it fuels you, instead of bogging you down.
Also, this recipe has a few variations that I make using this recipe as a base of sorts. So check those out in the notes section of this recipe, because I think it’s crazy to write an entire new blog post for just a few tweaks. From adding protein powder to sweetening with maple syrup, simple swaps that really enhance the superfood aspect of this ice cream!
Protein Ice Cream
I love adding good quality protein powder to my ice cream before churning. I have found that my stomach can tolerate the beef protein isolate protein powder from Equip and I’m very excited about it!
After years of attempting to take in more protein, whey based protein and plant based just do not agree with me. I bloat faster than a hot air balloon even breathing near them. And the stomach ache that happens after. Shewweeeee.
I’ve always had “stomach issues” even as a kid. Sensitive and just not happy. And so many things set it off, as I have learned moreso doing an elimination diet of sorts the past 2 months. I am now randomly eating some things to add back in and finding that quite a few things I regularly consumed are setting me off. I digress.
I am an affiliate with Equip Foods, because I love them, and have a link and coupon code for new customers to save 20% on your first order, stackable with the subscribe and save option.
I enjoy the low sugar protein powder options because my taste buds do not like stevia. The low sugar are sweetened with monk fruit and coconut sugar and some with honey powder. My favorite flavors are chocolate and cookies & cream, but banana is up there, even though it’s only a limited time flavor. If you can snag it, do so, because it is DIVINE in this ice cream recipe. Bananas and peanut butter?! A match made in heaven.
If you would like to check out Equip, do so at this link, and if you decide to order use code RUBYREDFEATHER at checkout to save! I earn some pennies for sending you and you save some money. Win-win! And affiliate links are a great way to support a blogger and/or creator you enjoy that shares content for free :) THANK YOU
The Best Peanut Butter for Peanut Butter Ice Cream
It’s the age old argument of creamy peanut butter versus chunky peanut butter. My preference is creamy because I cannot stand peanuts… let alone chunks of them. And in ice cream, I’d rather it be smooth than trying to work through frozen peanut shards.
Personal preference though!
Andddddd you can use whatever brand you want… OR, make your own. Which is what I do now that we used the last container of JIF brand from the pantry. I finally let go of purchasing it in favor of making my own and it’s so gooooood.
You can also use a peanut butter substitute, think almond butter. If I had to choose, it would be almond butter all day, er day, but nobody else like it but me. So the majority wins.
How to Make Homemade Peanut Butter
Lucky for youuuuu I wrote a blog post on that too! Read all about it here. And the best part?! I CAN IT SO IT’S SHELF STABLE.
Yeah, yeah, rebel land and all that jazz but… there used to be an approved canning recipe for peanut butter back in the day.
Check out that blog post here for a printable recipe to make your own and then freeze, can, or use!
Homemade is always best and makes the best addition to my homemade peanut butter ice cream recipe. Promise it’s worth it.
Do I Have to Use Goat Milk?
No, but I put specifically goat milk because that’s what I’m using in my peanut butter ice cream recipe and it’s the best! Goat milk is so creamy, nutrient dense, and refreshing and it makes the best ice cream. I also own a Slavic Beauty cream separator that I use to get cream from my fresh goat milk since it’s naturally homogenized and doesn’t fully separate like cow milk.
The milk and cream I use is also raw, meaning not pasteurized. Because that’s how I want it. You can use pasteurized if that’s your thing. I just think that takes away from the superfood part of the ice cream if you do. My opinion.
You can use whatever milk you want… mammal anyway. I don’t have any experience with nut water, so I can’t give you a positive recommendation for that.
Now onto making the most amazing peanut butter ice cream recipe ever!
Equipment You Might Want
- 2 Quart Glass Measuring Bowl
- Immersion Blender
- Whisk
- Ice Cream Churn
- Ice Cream Container
Ingredients
- 1 1/2 cup fresh goat milk
- 1 1/2 cups fresh cream
- 3/4 cup creamy peanut butter
- 1/2 cup raw unrefined cane sugar
- 5 egg yolks
- 1 tsp salt
- 2 tsp vanilla extract
Step 1: Prep
Start by measuring out all ingredients into a glass measuring cup.
Whisk or blend to combine completely. Cover and refrigerate for a few hours to chill completely.
If you do not want to consume raw egg yolks, make a custard by heating the cream and tempering the eggs and then cooking until it coats the back of a spoon. I do not do this step. Then mix in the remainder of the ingredients and refrigerate til chilled completely.
Step 2: Churn
Churn the ice according to ice cream maker manufacturer’s instruction.
Transfer to a freezer safe container and freeze for 4-6 hours and serve!
Optional Add-Ins or Substitutions
- 2 scoops Equip Low-sugar Banana Protein added in
- Swap peanut butter with almond butter
- Swap sugar for maple syrup
Notes
If you would prefer a sweeter ice cream, you can increase sugar to 3/4 a cup if desired.
I hope you enjoy my goat milk peanut butter ice cream recipe! It’s a family favorite and a huge hit with anyone that tries it.
Equipment
- 2 Quart Glass Measuring Bowl
- whisk
- Ice Cream Churn’
Ingredients
- 1 1/2 cup fresh goat milk
- 1 1/2 cups fresh cream
- 3/4 cup creamy peanut butter
- 1/2 cup raw unrefined cane sugar
- 5 egg yolks
- 1 tsp salt
- 2 tsp vanilla extract
Instructions
Step 1:Â Prep
- Start by measuring out all ingredients into a glass measuring cup.
- Whisk to combine completely. Cover and refrigerate for a few hours to chill completely.
- If you do not want to consume raw egg yolks, make a custard by heating the cream and tempering the eggs and then cooking until it coats the back of a spoon. I do not do this step. Then mix in the remainder of the ingredients and refrigerate til chilled completely.
Step 2:Â Churn
- Churn the ice according to ice cream maker manufacturer’s instruction.
- Transfer to a freezer safe container and freeze for 4-6 hours and serve!
Optional Add-Ins or Substitutions
- 2 scoops Equip Low-sugar Banana Protein whisked in
- Swap peanut butter with almond butter
- Swap sugar for maple syrup
