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I used half milk and half evaporated milk. Very rich and creamy and topped with hot fudge. Perfect!!!!
This turned out grainy and frothy. It's seems to want to seperate. I used a natural no stir peanut butter with no added sugar. Not the kind with oil floating. I used raw milk and cream mixed to make up the half and half. I lessened the sugar by about half a cup for a tripled batch. Enough to fill my 4 quart freezer. I'm guessing it's because I used high quality peanut butter and not that other junk. I'll be seeking a different recipe. The kids are good critics. " mom the flavor is good but it's to fluffy. We can call it peanut butter fluff." Well at least it won't go to waste.
This is a great recipe. I used unsweetened almond milk and it worked delicously. What I like about it the most is there are no eggs.<br/>Thank you so much for posting it!
All I could say about this recipe is...YUMMMMM! I absolutely love peanut butter, so thank you so much for posting this delicious ice cream recipe.
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!!
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!
Made for New Kid on the Block Tag. Peanut butter is one of my favorite flavors. This ice cream was smooth and creamy and very luscious and I will definitely make this again. Thanks for posting this newmama!