Simple, practical, and full of everyday flavour, Peanut Butter Ice Cream is a vegetarian recipe made with heavy cream, x 14 oz can condensed milk, and peanut butter. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 4
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 2 cups heavy cream
  • 1 x 14 oz can condensed milk
  • 1/2 cup peanut butter (creamy)
  • 1 teaspoon vanilla extract
  • 1.25 cups peanut butter chips

Method

  1. In a bowl whisk together the peanut butter, vanilla and condensed milk.
  2. Using the wire whisk attachment of your stand mixer or using hand mixer beat the cream till soft peaks form.
  3. Mix the cream into the peanut butter mixture in 3 parts until fully incorporated.
  4. Pour into desired container.
  5. After 2 hours when the ice cream is half set take it out and pour in a bowl. Whisk and add the reese peanut butter chips.
  6. Pour into the container and freeze for 6 hours or until set.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.