Crunchy Peanut Butter Ice Cream


Crunchy Peanut Butter Ice Cream


  • 240 ml Whole Milk
  • 150 ml Granulated Sugar
  • 1 tsp Vanilla Extract
  • 225g Whole Earth Crunchy Peanut Butter
  • 475 ml Whipping or Double Cream Whipped
  • 2 tbsp Chopped Unsalted Peanuts


  1. Over a low heat, warm the milk in a small pan with the sugar and vanilla. Set aside to cool completely.
  2. Gently beat the cooled milk into the Whole Earth peanut butter to blend well, then fold in the whipped cream.
  3. Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions.
  4. If you do not have an ice cream maker, pour the mixture into a deep container and cover with clingfilm or greaseproof paper, then close with a well fitting lid.
  5. Freeze for one hour in a really cold freezer. Using a fork, scrape the frozen ice cream from the edges then whisk the mixture to a smooth even texture.
  6. Cover the container again and return to the freezer for another hour.
  7. Repeat this process once or twice more at least, until the ice cream is smooth and nearly evenly frozen.
  8. When the ice cream is almost firm, add the extra nuts.
  9. Freeze for 15 minutes before serving.
  10. This ice cream can be stored in the freezer for up to three months but take it out 15 minutes before serving to soften.
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