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One of the first flavors of homemade ice cream I set out to master once I had an abundance of goat’s milk from my herd of spoiled dairy goats was peanut butter.  It is so decadent and filling and tastes amazing as is or in a sundae, smothered with chocolate syrup, homemade whipped cream, and chocolate chips.  

This recipe isn’t a crazy in-your-face peanut butter as I’ve found too much of that makes the ice cream overwhelming to my taste buds and less refreshing.  It’s subtle, but in a good way you’ll appreciate, promise!  I sweeten my homemade ice cream with maple syrup which I find imparts the best flavor compliments, but you can use sugar, or even honey, just be prepared for the flavor that honey imparts.  

I think homemade ice cream is an excellent way to get some essential vitamins and minerals along with protein and general nutrition while also enjoying a treat on a hot day!  Skip the grocery store today and make it yo-self.

Homemade Goat Milk Ice Cream Tips

1. Use whole milk!  Make sure whatever milk you skim the cream off of, you’re not using for the whole milk portion of this ice cream… that would defeat the point of skimming the cream.  Use a separate jar of whole, unskimmed milk.  Goat milk is obviously the best but you can use cow’s milk or even store bought whole milk and heavy cream successfully.
2. Use farm fresh eggs.  Farm fresh eggs are a whole lot more trustworthy to consume in their raw state that those in the stores that have been washed, bleached, and stored for a while.  Plus, fresh eggs have those deep, golden yolks that make the ice cream sooooo creamy and a good source of healthy protein and fats to make you feel less guilty for eating ice cream for breakfast.
3. Use an immersion blender!  I know not everyone has one, but for making no cook, raw ice cream bases, an immersion blender has been invaluable.  It really helps mix everything in without fighting it with a whisk for a while, especially sticky peanut butter.  Invest in a good one, like the brand I have linked, and it’ll work hard for you.
4. Adjust for your favorite ice cream texture!  If you like a scoopable, but frozen ice cream, keep the whole milk to cream ratio I give.  If you enjoy more of an ice milk with lots of ice crystals, reduce the cream by half or even omit it entirely.  If you want more of a fluffy soft serve, increase the cream or use entirely all skimmed fresh cream for that creamy texture.

Equipment You Might Want

• Immersion blender
• Mixing bowl
• Ice cream maker
• Ice cream container

Ingredients

• 4 farm fresh egg yolks
• 1 1/2 cups freshly skimmed raw cream
• 1 1/2 cups of goat milk (whole, raw, not skimmed)
• 3/4 cup maple syrup (or raw unrefined sugar)
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Let’s make some homemade peanut butter ice cream!

Step 1:  Prepare the Ice Cream Base

To a mixing bowl, add all ingredients.  Using an immersion blender, pulse to completely combine and make sure egg yolks and peanut butter are fully incorporated.

You could also use a blender or food processor or even whisk by hand (but your arm’ll fall off a little afterward LOL)

If you are not comfortable consuming raw eggs or dairy products, this may not be the recipe for you, but you can also heat the milk and temper the egg yolks as you would a custard and then cool it with plastic wrap touching the custard to prevent the skin, unless you like that.

Step 2:  Churn

Empty bowl of ice cream mixture into your ice cream machine.  If using the Cuisinart model that I have (and wholeheartedly love and recommend) make sure the bowl is completely frozen and no liquid sloshes when you move it.  With the machine running, add the base, and churn ice cream until its to a soft serve texture, which takes about 20-25 minutes.

Step 3:  Freeze

Once churned, transfer to an air tight freezer-safe container and allow to freeze for about 4 hours minimum before serving.

The internet will tell you ice cream will store for a couple of weeks this way, but it’s frozen… what’s going to happen to it in a couple months.  It won’t last that long unless you batch make ice cream like I do and stock up, but it stays in the freezer fine for months as long as you use an airtight container.  You don’t want a loose or thin container otherwise your ice cream can tend to pick up flavors in the freezer like broccoli.  Bleh.

Notes:

I have made a peanut butter swirl ice cream mixing this flavor with my raw maple vanilla ice cream, but upped the peanut butter content a little bit to make it stronger.  It was really good and super pretty because I swirled it with a butter knife!

Use milk of whatever species you enjoy; ice cream is a great way to use up a surplus if you’re not feeling like making cheese.  If you don’t have goats milk, I forgive you, but try harder next time.  Ok?  ( I am kidding)  I have not tried the cloudy juice extracted from nuts or grains for this recipe, so I don’t know if it’ll work and I’m not about to try it.  That’s not milk.

Enjoy!

We have homemade ice cream all the time since we have fresh milk at our beck and call.  It doesn’t have to be a special occasion to be homemade ice cream day.  100F out?  Ice cream.  -30F outside?  Ice cream.  We don’t care :D  It’s always better than store-bought ice creams, that’s for sure, especially because it’s simple ingredients and no fuss to toss together.

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