Nothing says summer like a scoop of ice cream on the back porch after dinner. Dessert is a rare treat at our house so I want all the bang for my sugar buck and often involve the kids in making it.
There is something they find extra magical about making ice cream.
Since this recipe builds on the texture of peanut butter, it doesn’t require any eggs which means no tempering of the batter is required. So as far as ice cream goes, it’s quick and easy enough for the kids to do all the measuring and mixing.
And peanut butter ice cream has protein…right? 😉
I use the ice cream bowl attachment for my KitchenAid mixer. The only catch is that it has to live in the freezer for 24 hours before making ice cream to get a deep freeze.
But it’s not just about making ice cream. It’s about making memories.
The messy, batter-dripping-down-your-face memories. The “mom let me eat ice cream before dinner” memories. And when you’re a mom like me that usually says no, these memories are extra sweet.
Peanut Butter Ice Cream
1 cup extra crunchy peanut butter
1/3 cup granulated sugar
1 cup whole milk
1 – 1/3 cups heavy cream
1 tablespoon vanilla extract
Optional mini chocolate chips
Cream together the sugar and peanut butter until smooth.
Add the milk and mix until incorporated. Then add the heavy cream and vanilla. Do not over mix once you add the heavy cream or you will end up with peanut butter whipped cream.
Pour the batter into the ice cream maker and churn until it is frozen. Mix mini chocolate chips into the frozen batter or sprinkle on top.
Scoop into another container and put in the freezer until hard.
Enjoy a scoop with your favorite people big and small.