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double peanut butter ice cream in chocolate rimmed bowl with sprinkles


Recipe from Joy the Baker’s Homemade Decadance


  • 1 1/2 C smooth all-natural peanut butter, divided
  • 2/3 C packed light brown sugar
  • 1 T pure vanilla extract
  • 1/8 t salt
  • 1 C whole milk
  • 2 C heavy cream


  1. In the bowl of a food processor, combine 1 cup of the peanut butter, brown sugar, vanilla, and salt. Pulse until blended. With the processor running, slowly stream in the milk. Transfer to a medium bowl and slowly stir in the cream.
  2. Churn the custard in an ice cream maker according to the manufacturer’s instructions.
  3. Put the remaining 1/2 cup peanut butter in a small bowl and microwave until pourable, 10-15 seconds. Pour the peanut butter into the ice cream, and using a spatula, quickly stir by hand to swirl it in.
  4. Transfer to a freezer-safe container and freeze for 4 hours before serving. Makes about 4 cups.