I’m pretty sure this is the best ice cream flavor I’ve made so far! It is awesome! I added in the chocolate swirls at the end because my husband always likes additional chocolate, but it was good just straight out of the ice cream maker. (Not that I would actually stick my spoon in there…) 😉 After eating some, my daughter told me I make the best ice cream and that I can stop buying it from the store now. Glad to get her ‘stamp of approval.’ ha!
Organic Peanut Butter Ice Cream
- 2/3 cup organic natural peanut butter (only peanuts and salt)
- 2/3 cup organic cane sugar
- Pinch of salt
- 1 cup organic whole milk
- 1 tsp organic pure vanilla extract
- 1 T arrowroot starch
- 2 cups organic heavy whipping cream
- 1/2 cup chocolate chips (I used Enjoy Life), optional
In a medium mixing bowl, combine peanut butter, sugar, and salt together with an electric mixer. Whisk in milk. Add vanilla, arrowroot, and cream and whisk until thoroughly combined. Place in the refrigerator until ready for next step.
Pour mixture into frozen bowl of ice cream maker (per maker’s instructions). Let churn for about 20 minutes. Melt chocolate chips (if desired) and drizzle into machine while churning or add to layers as you transfer into a storage container. Eat immediately or let harden for a couple of hours in the freezer first.
So, so good! Can you tell that I am really loving my ice cream maker? It is SO nice to be able to control every ingredient that goes into our ice cream. And I have so many flavors that I can’t wait to try. I almost made strawberry this time because organic strawberries were on sale at the grocery store, but…peanut butter won out this time (and we ate the strawberries with our lunch). If you are at all considering making your own ice cream, go for it! It’s so easy to use an ice cream maker and barely takes any effort at all. This is the one I own:
Note: I’ve been experimenting with different sweeteners in my homemade ice cream. You may have noticed that sometimes I use maple syrup and other times I use organic cane sugar. I’m paying attention to the end result and seeing which I prefer. Cane sugar (in a large bag from Costco) is much cheaper than using maple syrup, but I know it’s not quite as ‘real.’ It’s still better than buying most brands of ice cream from the grocery store, though! And I’m pretty sure we’re done buying from the store. If I can make this good of ice cream at home, then I think that takes care of that. 😉
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