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Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture. This recipe is fantastic and so easy compared to other ice cream recipes. I followed it to the letter and made it in my Cuisinart ice cream maker. It was done in exactly 25 minutes and was the perfect consistency.

White Mountain 6-qt Electric Ice Cream Freezer

I placed it in a tub and into my deep freeze for about four hours and it was very hard. We love this. If I'm making ice cream, it's this. Use Skippy and keep the heat low as recommended below. I like to break the texture up with some roughly chopped, salted, dark chocolate.

It's a very strong peanut butter flavour - which is great seeing as it's peanut butter ice cream. I was so looking forward to this!


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And it was terrible! The texture was very off -- tasted like PB CoolWhip. Threw it away, as it was so not worth the calories. I absolutely love peanut butter ice cream but this was way too peanut buttery. I did care for the texture either.

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It was more like a whipped texture than a creamy texture. Not sure what I did wrong but something definitely went wrong. Deleted this one from my recipe box. I made a double batch using this recipe for an ice cream contest at work. I added a 12 oz. The peanut butter flavor was outstanding and the mini chips gave it a texture contrast and cut the sweetness just a little bit. The ice cream is all gone, my two competitors still have a lot left, and I've had several people ask for the recipe. This is definitely a winner.

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This recipe works very well with a few minor tweaks. The peanutbutter flavor is much stronger and the texture is smoother if you bring it up to just a simmer to really marry the flavors and dissolve the sugar entirely. Just mix all ingredients and over a low flame simmer until smooth and one consistent peanutbutter color.

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