Decadent Homemade Peanut Butter Ice Cream Recipe

August 4, 2014 in Just Saying, Recipes by MG

I have always been crazy about peanut butter ice cream. I grew up in Ponce, Puerto Rico where we were very fortunate to have King’s Cream ice cream. Well, I only learned recently that their name was King’s Cream. I am not even sure what their name was way back when my peanut butter addiction started. Everyone in Ponce would simply call them Los Chinos. I believe that the Los Chinos name came to be since the store was owned by Cuban Chinese who had migrated to Puerto Rico in the early sixties. Their peanut butter ice cream was (and I believe still is) decadent. I haven’t lived in Puerto Rico for a long time, but I do believe that Los Chinos are still there and their ice cream is still just as delicious.

There was always ice cream from Los Chinos in our freezer. My parents never purchased supermarket ice cream. We would go to Los Chinos once or twice a week and would buy the ice cream “to go”. My parents would buy whatever their preferred flavor was for that week and a batch of the peanut butter ice cream just for me. Well, it was intended for me, but my brother somehow liked to take a spoonful here and there “just to taste it”. I still remember some heated exchanges caused by my brother’s ice cream “tasting”.

I want to show you all my Easy Decadent Homemade Peanut Butter Ice Cream recipe. It is homemade and decadent and very easy to make. There is no cooking involved. If you are on a diet or need to limit your sugar intake, this recipe might not be for you. I don’t consume peanut butter ice cream in the same quantities I used to as a young girl and as a teenager. Well, I don’t consume any ice cream in the same quantities I used to during my younger years. However, the few times a month I eat ice cream now, I eat it with all its calories, sugar and fat.

I hope you all like my recipe!

Recipe

Easy Decadent Homemade Peanut Butter Ice Cream

Ingredients

1/2 to 3/4 cup creamy (sweetened) peanut butter (if you like a very strong peanuty taste go for the 3/4 cup, otherwise 1/2 cup is perfect.)
1 1/4 cup heavy whipping cream
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1/4 cup white sugar
1 tablespoon vanilla extract
1/8 teaspoon sea salt (optional)

Instructions

Pour ALL the ingredients into a large bowl. (Notice that the sea salt is optional. As you can see in the photos throughout the post, I did not add any salt to the recipe the day I photographed this session.)

Mix the ingredients with a hand mixer.

Pour the mix into the ice cream maker mixing bowl. Follow the instructions for your specific ice cream maker, to figure out how much of the mixture to add to the mixing bowl. The measurements I use in the recipe usually leaves me with a little bit left over of the mix. I never worry about wasting it since there is always someone around who is willing to drink it.

Put the bowl inside the ice cream maker base and set up the time according to the instructions of the ice cream maker you are using. I use the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker and I set it up the mixer for 50 minutes for this specific peanut butter mix.