Peanut Butter Ice Cream (No Cook)

newmama's Note:

This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3/4 cup smooth peanut butter (I like skippy naturals of Jif honey peanut butter)
• 2/3 cup sugar (or a little less)
• 3 cups half-and-half (you can use a combo of milk and heavy cream here too)
• 1 teaspoon vanilla
• 1/8 teaspoon salt

optional

• Oreo cookies, chopped and fozen
• peanut butter cup, chopped and frozen
• Reese's pieces

Directions:

1. Beat peanut butter and sugar until smooth.
2. Slowly beat in 1 cup half and half until thoroughly combined.
3. Whisk in 2 cups half and half, vanilla and salt.
4. Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
5. Add mix in's in the last 5 minutes.

Reviews

[witchstorm]

I used half milk and half evaporated milk. Very rich and creamy and topped with hot fudge. Perfect!!!!

[PWatt]

I have made this recipe exactly as written twice in the past week. Today, I doubled it, and made it for a dinner at my church...it was the first dessert that vanished...awesome, awesome, awesome recipe!!

[redneck naturalist]

This was very tasty, and super easy and quick. I used the lesser amount of PB, and I mixed in some chocolate chips, turned out great, will definitely be making this again!