Indulge in the ultimate homemade dessert experience with this incredibly easy, no-churn peanut butter ice cream. Perfect for brightening any sunny day, this recipe delivers a rich, nutty flavor beautifully complemented by the subtle, buttery caramel notes of Lyle’s Golden Syrup. Forget about complicated gadgets; this luxurious treat requires no ice cream machine and can be whipped up in just 10 minutes of active preparation. It’s a delightful departure from conventional recipes, foregoing condensed milk or bananas in favor of a simpler, more authentic approach to achieve unparalleled creaminess. If you’re a fan of luscious frozen desserts that tantalize the taste buds, prepare to fall in love with this remarkably simple yet exquisitely flavorful ice cream.
Why This No-Churn Peanut Butter Ice Cream is a Must-Try
There are countless reasons why this particular peanut butter ice cream recipe stands out and is destined to become a household favorite. As a devoted enthusiast of peanut butter, I can confidently say that this recipe captures the essence of that beloved flavor in every creamy spoonful. The harmonious blend of thick, luscious peanut butter with the delicate, almost butterscotch-like sweetness of golden syrup creates a flavor profile that is truly a match made in heaven. It’s an irresistible combination that balances sweetness with savory nuttiness, making it deeply satisfying without being overly rich.
One of the most appealing aspects of this dessert is its status as a no-churn recipe. This means you do not require any specialized ice cream machine or fancy equipment. Many people shy away from making homemade ice cream due to the perceived complexity or the need for expensive machinery, but this recipe removes all those barriers. It’s designed for simplicity and accessibility, allowing anyone to create gourmet-quality ice cream right from their kitchen.
Unlike many homemade peanut butter ice cream recipes that heavily rely on sweetened condensed milk for their base, this version takes a different path. Instead, it utilizes the unique properties of golden syrup, which not only provides a distinct flavor but also contributes significantly to the ice cream’s incredibly smooth and stable texture. This choice results in a less cloyingly sweet dessert and offers a more refined taste experience. If you’re searching for a peanut butter ice cream recipe that is both easy to make and offers a superior texture without the fuss, your search ends here. Prepare to impress yourself and your guests with this delightful, effortless treat.
For those who share my profound love for peanut butter, there’s an entire world of nutty delights waiting to be explored beyond this exquisite ice cream. I encourage you to delve into other peanut butter creations that promise to satisfy your cravings. Consider trying these 3-ingredient peanut butter energy bites for a quick and wholesome snack, or indulge in the decadent chocolate brownies with peanut butter frosting for a truly blissful dessert experience. Each recipe highlights the versatile and beloved flavor of peanut butter in its own unique and delicious way.
Essential Ingredients for Creamy Peanut Butter Ice Cream
One of the beauties of this luxurious peanut butter ice cream is that it requires only a handful of readily available ingredients. Despite its gourmet taste and texture, you won’t need an extensive shopping list. Let’s take a closer look at each component and understand how it contributes to the magic of this easy no-churn dessert.
- Egg Yolks: This recipe calls for 4 large egg yolks, which are fundamental to achieving the ice cream’s exceptional richness and velvety texture. Egg yolks act as a natural emulsifier, bringing together the fats and liquids in the base. They leverage the butterfat present in the double cream, transforming the mixture into a remarkably smooth and creamy custard-style base, reminiscent of classic French ice cream. This crucial addition helps prevent the formation of ice crystals, ensuring a consistently smooth scoop every time.
- Lyle’s Golden Syrup: This is truly the secret weapon in this no-churn recipe! Used as a primary sweetener instead of granulated sugar, golden syrup plays multiple vital roles. Its unique inverted sugar composition helps to create body, unparalleled creaminess, and stability in your ice cream. Unlike regular sugar, golden syrup has a lower freezing point, which helps keep the ice cream soft and easily scoopable, even when thoroughly frozen. Beyond its textural contributions, it infuses the ice cream with a distinct depth of flavor, adding those mild, buttery, and delectable caramel notes that elevate the overall taste experience.
- Double/Heavy Cream: The cornerstone of most premium ice creams, cream provides the essential fat content that contributes to several critical aspects of this dessert. The high fat percentage in double or heavy cream creates an incredibly smooth and luxurious texture. It not only adds its own rich flavor but also stabilizes the air bubbles introduced during whisking, which prevents rapid melting. Using double or heavy cream (which typically has a higher fat content than whipping cream) ensures a richer, creamier ice cream with a satisfyingly long aftertaste. The higher the fat, the more indulgent and stable your homemade ice cream will be.
- Peanut Butter: Beyond imparting the main, beloved flavor to this recipe, peanut butter further boosts the fat content of the ice cream base. As previously highlighted, a higher fat content is key to achieving a supremely creamy and stable frozen dessert. You have the flexibility to choose between smooth or crunchy peanut butter, depending on your preference for texture. For an even more intense and fresh peanut flavor, consider using homemade peanut butter if you have access to it. Ensure your peanut butter is of a spreadable consistency; if it’s too firm, a quick gentle melt will make it easier to incorporate.
- Vanilla Extract: While optional, a dash of high-quality vanilla extract adds a subtle aromatic layer that beautifully enhances and deepens the natural flavor of the peanut butter. It rounds out the overall taste profile, creating a more complex and satisfying ice cream experience.
Simple Step-by-Step Method for No-Churn Peanut Butter Ice Cream
Crafting your own batch of this delightful no-churn peanut butter ice cream is a straightforward process, but for the best results, I highly recommend starting your preparation at least a day in advance. This allows the ice cream ample time to freeze to the perfect consistency, requiring a minimum of 6 hours in the freezer, or ideally, an overnight freeze for optimal firmness and scoopability.
If you’re a visual learner, you can watch a quick video on my Instagram Reels to see just how effortlessly this creamy ice cream comes together.
To begin, crack your 4 large egg yolks into a spacious mixing bowl. Using either a hand-held electric mixer or a sturdy whisk, beat the egg yolks vigorously for approximately 2 to 3 minutes. Continue whisking until they transform into a visibly pale and delightfully fluffy consistency. This aeration step is crucial for the final texture. Once the egg yolks are light and airy, carefully pour in the specified amount of Lyle’s Golden Syrup. Resume whisking both ingredients together until they are thoroughly combined and the mixture appears smooth and uniform.
Next, gently pour the double cream into the egg yolk and golden syrup mixture in the bowl. Beat all these ingredients together until fully incorporated. Now, prepare a medium saucepan by filling it with a few inches of water and bringing it to a gentle simmer over medium heat. Carefully place the mixing bowl containing your egg yolk and cream mixture directly over the simmering saucepan. It’s important to ensure that the bottom of the bowl does not touch the simmering water; the steam is what will gently heat and thicken the mixture. Continue to whisk the mixture constantly for about 5 to 10 minutes. During this time, you’ll observe it becoming noticeably frothy and bubbly, gradually thickening to a custard-like consistency.
You’ll know the mixture has reached the perfect stage when it’s thick enough to generously coat the back of a spoon or spatula. The consistency you are aiming for is similar to a thin, pourable custard. Once achieved, carefully remove the bowl from the saucepan and set it aside to cool slightly. This brief cooling period is essential before incorporating the next ingredient.
Now, it’s time to introduce the star flavor! Stir in the melted peanut butter (ensure it’s melted for easier incorporation and a smoother result) along with the vanilla extract into your egg yolk and cream base. Whisk all the ingredients together one final time until you achieve a thick, homogenous, and incredibly creamy mixture. Carefully pour this luscious mixture into a freezer-friendly container, such as a loaf pan or a dedicated ice cream tub. Gently tap the container against your counter surface a few times to release any trapped air bubbles, which helps create a denser, smoother ice cream. Allow the mixture to cool completely to room temperature before proceeding. Once cooled, cover the top of the container tightly with cling film, pressing it directly onto the surface of the ice cream to prevent ice crystal formation. Transfer it to the freezer for a minimum of 6 hours, or ideally, leave it to freeze overnight for the best possible texture.
When you’re ready to serve, remove the container from the freezer about 10-15 minutes beforehand to allow the ice cream to soften slightly, making it easier to scoop. Then, simply scoop and enjoy this homemade delight!
Tips for Achieving Perfect No-Churn Ice Cream
While this recipe is incredibly straightforward, a few expert tips can elevate your homemade peanut butter ice cream from delicious to absolutely divine. These simple tricks ensure the creamiest texture and the richest flavor, making your no-churn efforts truly rewarding.
- Ensure Proper Whisking: The initial whisking of egg yolks until pale and fluffy is crucial for incorporating air and creating a light base. Don’t rush this step. The gentle cooking over simmering water (bain-marie) also requires consistent whisking to prevent scrambling the eggs and to achieve the desired frothy, custard-like consistency.
- Cooling is Key: After heating, allow the egg yolk and cream mixture to cool down significantly before stirring in the peanut butter. Adding peanut butter to a very hot mixture can affect its texture and flavor. Similarly, ensure the entire mixture is cool before covering and freezing. This prevents ice crystal formation and promotes a smoother final product.
- Melt Your Peanut Butter: For seamless incorporation and the silkiest texture, gently melt your peanut butter before adding it to the mixture. A quick zap in the microwave or a few minutes over a warm water bath will make it perfectly pourable.
- Tight Seal for Freezing: When covering your container, press the cling film directly onto the surface of the ice cream mixture. This creates a barrier against air and moisture, significantly reducing the formation of undesirable ice crystals and maintaining a super-creamy texture.
- Container Choice Matters: A metal loaf pan can help the ice cream freeze more evenly and quickly due to its conductivity. However, any freezer-safe container with a tight-fitting lid will work. Avoid overly wide or shallow containers as they might lead to more ice crystals around the edges.
- Patience for Scooping: Resist the urge to scoop your ice cream immediately after pulling it from the deep freeze. Allowing it to temper on the counter for 10-15 minutes will make it wonderfully scoopable and enhance its creamy consistency.
Optional Extras and Creative Serving Suggestions
This peanut butter ice cream is truly a masterpiece on its own, offering a symphony of rich and nutty flavors. However, it also serves as an excellent canvas for culinary creativity, allowing you to experiment with a myriad of add-ons and diverse serving suggestions to customize your treat.
- Peanut Butter Swirl: For an even more intense peanut butter experience, reserve a portion of the melted peanut butter. When pouring your ice cream mixture into the container, pour in half, then drizzle and swirl the reserved peanut butter layer into it. Finish by adding the remaining ice cream mixture on top for beautiful, flavorful ribbons.
- Crunchy Peanut Inclusion: Elevate the texture by adding chopped, roasted peanuts directly into the ice cream mix before freezing. Alternatively, sprinkle a generous handful of roasted, chopped peanuts over individual scoops just before serving for an appealing garnish and extra crunch.
- Peanut Butter Cup Extravaganza: For the ultimate indulgence, chop up some mini peanut butter cups and fold them into the ice cream mixture before it goes into the freezer. Each bite will be a delightful surprise of chocolate and peanut butter goodness.
- A Pinch of Sea Salt: A small sprinkle of sea salt flakes on top of your finished ice cream can dramatically enhance the peanut butter flavor, creating that irresistible sweet and salty contrast that many adore.
- Decadent Drizzles: For an extra layer of sweetness and richness, drizzle some melted chocolate or additional Lyle’s Golden Syrup over your scoops of ice cream. A caramel sauce would also be a fantastic complement.
- Beyond Peanut Butter: If you’re exploring other flavor profiles, you might enjoy these fantastic Black Forest Ice Cream from Good Things Baking blog. The classic combination of sweet cherries and dark chocolate is absolutely irresistible and offers a delightful contrast.
- Ultimate Topping Inspiration: For an extensive list of ideas to elevate any ice cream, check out the comprehensive Ice Cream Toppings post from Ice Cream From Scratch blog. You’ll find inspiration for every palate!
Storing Your Homemade Peanut Butter Ice Cream
Homemade ice cream, free from the stabilizers and preservatives found in commercial varieties, truly shines when eaten fresh. For the absolute best flavor and texture, I highly recommend enjoying your freshly made peanut butter ice cream within two weeks of preparation. While it can last longer, its quality will gradually diminish.
To maintain its creamy texture and prevent the formation of ice crystals, proper storage is paramount. The optimum storing temperature for ice cream is consistently -18°C (0°F) or lower. Always ensure your freezer maintains this temperature. Keep the ice cream in an airtight, freezer-friendly container, ideally with the surface covered directly with cling film before sealing with a lid. This double protection minimizes air exposure, which is the primary cause of freezer burn and off-flavors.
Remember that once ice cream has partially melted and then refrozen, its texture will be compromised. Large ice crystals will form, making it gritty and less enjoyable. Therefore, aim to serve it quickly and return any uneaten portions to the freezer without delay.
Frequently Asked Questions About No-Churn Peanut Butter Ice Cream
Here are some common questions about making and enjoying this delicious homemade peanut butter ice cream, providing helpful answers to ensure your success.
Do I need an ice cream machine to make this recipe?
Absolutely not! The primary advantage and true beauty of this peanut butter ice cream recipe is its no-churn nature. You do not require any specialized ice cream maker or machine whatsoever. You simply prepare the mixture following the easy steps and then allow it to freeze. There’s no need for any laborious stirring or mixing during the freezing process, making it incredibly convenient for anyone to make at home.
What kind of container can I use to freeze my ice cream in?
You have several excellent options for storing and freezing your homemade ice cream. My personal favorite and a highly recommended choice is a loaf pan. Most kitchens already have one, and its rectangular shape fits easily into most freezers. Both metal and glass loaf pans will work perfectly. If a loaf pan isn’t available, an empty, thoroughly washed old ice cream container is another practical choice. Just ensure it’s clean and odor-free before use. For those who want to invest, specialized ice cream containers can be purchased from kitchenware stores or online retailers. Ultimately, any container that is specifically labeled as freezer-friendly and has a tight-fitting lid can be used effectively to store your delicious ice cream.
Can I refreeze partially melted ice cream?
In the simplest terms, no, it is generally not recommended to refreeze ice cream that has partially melted. The reason lies in the formation of ice crystals. When ice cream melts, the tiny air pockets that give it a smooth texture collapse. Upon refreezing, these air pockets don’t return, and larger, undesirable ice crystals form. This significantly impacts the texture of your ice cream in a negative way, making it gritty, icy, and less creamy. To minimize ice crystal development, it’s best to serve your ice cream promptly and return any remaining portions to the freezer as quickly as possible. This preserves its smooth, luxurious consistency.
If you tried this Peanut Butter Ice Cream or any other of my recipes, I would absolutely love to hear from you! Please feel free to leave a comment and a rating below to share your experience. Your feedback is truly appreciated!
To easily save this fantastic recipe for later, use the convenient save button located on the recipe card or pin any of the inspiring photos above to your Pinterest board. Happy churning (or rather, no-churning)!
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Peanut Butter Ice Cream
Easy, no-churn peanut butter ice cream with super creamy texture and delicious, rich and nutty flavor.
10 mins
10 mins
6 hrs
6 hrs 15 mins
Equipment
- hand-held electric mixer or whisk
- mixing bowl
- medium saucepan
- 1 lb loaf tin or freezer-friendly container of similar capacity
Ingredients
- 4 large egg yolks
- 120 ml Lyle’s Golden Syrup
- 500 ml double/ heavy cream
- 200 g smooth or crunchy peanut butter (melted/ spreadable consistency)
- 1 teaspoon vanilla extract
Metric – US Customary
Instructions
- Place the egg yolks into a large bowl and using an electric mixer or whisk, beat them until pale and fluffy, about 2-3 minutes. Add Lyle’s Golden Syrup and whisk again to combine. Pour in the double/ heavy cream and mix it all together.
- Bring a medium saucepan set over medium heat to simmer, then place the bowl with the egg yolk mixture on top of it, ensuring that the bottom of the bowl doesn’t touch the water. Keep whisking the mixture for 5-10 minutes until it becomes really frothy and bubbly. You know the mixture is ready, when it coats the back of the spoon. Remove from the heat and allow it to cool slightly.
- Stir in the melted peanut butter into the egg yolk mixture, followed by vanilla extract and whisk well to combine. Pour the mixture into a freezer-friendly container, then tap it few times against the surface to release the air bubbles. Allow it to cool completely, then cover the top with clingfilm and place in the freezer for minimum of 6 hours or overnight.
- Remove the ice cream from the freezer about 15 minutes before serving, scoop & enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- This homemade peanut butter ice cream is best eaten fresh. Consume it within two weeks of making it.
- The optimum storing temperature for the ice cream is -18°C (0°F) or lower.
- You can use a loaf pan, an old ice cream container, or any freezer- friendly container to store your ice cream in.
- Once defrosted, do not re-freeze your ice cream.
Nutrition
Calories: 439kcal |
Carbohydrates: 19g |
Protein: 9g |
Fat: 38g |
Saturated Fat: 18g |
Polyunsaturated Fat: 5g |
Monounsaturated Fat: 14g |
Cholesterol: 178mg |
Sodium: 143mg |
Potassium: 219mg |
Fiber: 2g |
Sugar: 14g |
Vitamin A: 1041IU |
Vitamin C: 1mg |
Calcium: 62mg |
Iron: 1mg