Here’s a creamy and indulgent Peanut Butter Swirl Ice Cream recipe that delivers that perfect sweet-and-salty punch with ribbons of rich peanut butter running through every bite:
Peanut Butter Swirl Ice Cream
Servings: 6–8
Time: 4–6 hours (including chilling and freezing)
Ingredients
For the base:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
For the swirl:
- 1/2 cup smooth peanut butter
- 2–3 tbsp powdered sugar (or honey)
- 2–3 tbsp milk or cream (to loosen)
Instructions
- Make the Peanut Butter Swirl
In a small bowl, mix the peanut butter with powdered sugar and a splash of milk until it’s smooth and pourable but thick enough to swirl (like honey consistency). Set aside. - Make the Ice Cream Base
In a large bowl, whisk together milk, sugar, sweetened condensed milk, vanilla, and salt until fully combined. Stir in the heavy cream gently. - Chill the Mixture
Cover and refrigerate the base for 4–6 hours or overnight until very cold. - Churn
Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions (20–30 minutes) until thick and creamy. - Swirl It
Pour half the churned ice cream into a container. Drizzle with half the peanut butter mixture. Swirl lightly with a knife. Repeat with the second layer. - Freeze to Set
Cover and freeze for at least 4 hours or until firm. - Serve
Let it soften a few minutes before scooping. Optional: top with chopped roasted peanuts or mini chocolate chips!
Want to level it up with a chocolate base or make it dairy-free?
