Peanut Butter S’mores Ice Cream

Peanut Butter S'mores Ice Cream

Once Streusel and I decided to spend July focusing on recipes highlighting our take on s’mores, I could barely wait to make this ice cream. Peanut Butter S’mores Ice Cream is a delicious combination of summer treats – the flavors of the brilliant campfire dessert, but in a cool, creamy form that you can make at home (helpful, since most of us aren’t hanging out at campfires these days). Plus! Peanut butter. Is there anything more?!

 

ps. it’s also *super* easy to make!

 

 

 

Part of what makes Peanut Butter S’mores Ice Cream a snap is that:

 

  1. The peanut butter ice cream comes from my most-used ice cream cookbook, “The Perfect Scoop” by David Lebovitz. Because the ice cream base is blended (and not heated), it’s even faster to make than usual.
  2. The mix-in amounts are up to you, so you can load up your favorite flavors, and dial back on the ones you like just a nibble of.
  3. The toasted flavor (and a bit of crunch!) comes from almonds. We could toast marshmallows, but that’s fussy – something we are not!

 

One trick I’ve picked in my time making ice cream: when chilling the base, rather than putting it in the fridge for some number of hours, instead pour it into a ziplock bag, seal it (very important!) and submerge in an ice bath for 30 minutes. From there, it’s nice and cool and ready to churn.

 

Enjoy!

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Peanut Butter S’mores Ice Cream


  • Author: adapted from The Perfect Scoop by David Lebovitz
Scale

Ingredients

for the ice cream:

  • 3/4 cup (180 grams) smooth peanut butter
  • 3/4 cup plus 2 tablespoons (180 grams) sugar
  • 2 2/3 cup (660 ml) half and half (see note)
  • pinch of salt
  • 1/8 teaspoon vanilla extract

for the add ins:

about a 1/3 to 1/2 cup of each:

  • mini marshmallows
  • dark chocolate chunks
  • chopped almonds (toasted on the stove, then cooled)
  • graham crackers, broken into small pieces

Instructions

Make the ice cream:

  1. Puree the peanut butter, sugar, half and half, salt, and vanilla in a blender or food processor until smooth.
  2. Chill the mixture thoroughly in the refrigerator (or see note above about alternative, faster chilling instructions) then churn in your ice cream maker according to the manufacturer’s instructions.

 

Incorporate the toppings:

  1. Have a loaf pan at the ready.
  2. Once the ice cream is done churning, spread about 1/3 of the ice cream across the bottom of a loaf pan, and then sprinkle on top about 1/2 of each the toppings. Add another layer of ice cream and toppings, and finish off with a final layer of ice cream. Cover with plastic wrap, pressing it directly on top of the ice cream, and place in freezer for about an hour.
  3. After an hour – or whenever the ice cream has firmed up a bit more, but it’s fully frozen yet – scoop and pack the ice cream into whatever ice cream container you use. This will get your ingredients well mixed and incorporated throughout. Freeze until firm, and enjoy!

Notes

regarding the half and half: 2 2/3 cup is equivalent to 1 pint, plus a little bit more (2/3 cup, to be exact!) . I didn’t want to buy the extra half and half, so I instead bought 1 pint, then made up the other 2/3 with a mixture of heavy cream (which I’d bought for another recipe) and skim milk. I’m sure you can sub any kind of milk you like (including 2% and whole milk), just keep in mind that less fat = less creaminess.

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