Homemade Peanut Butter Ice Cream

Serves: 5
Total Calories: 662
Yield: 2 1/2 pints


4 cups half and half
3 cups dry milk powder
3 cups milk
1 1/2 cups peanut butter
1 1/2 cups sugar
4 teaspoons vanilla extract


In a large saucepan, combine half-and-half, powdered milk, and milk. Cook over low heat until granules have dissolved. Add the peanut butter and sugar and continue cooking until smooth, about 4 minutes. Add the vanilla and remove from heat.

Allow to cool before refrigerating until chilled. When completely cooled, add mixture to an ice cream freezer and follow the directions for your freezer model.

Nutritional Facts:

Serves: 5
Total Calories: 662
Calories from Fat: 219

This Homemade Peanut Butter Ice Cream recipe is from the Peanut Butter Sweets Cookbook. Download this Cookbook today.

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