Peanut Butter Ice Cream

by Stefani on 22-February-2013

February in Texas is so glorious. It’s Baby Bear Weather – – not too cold, not too hot. Juuuuuust right.

The birds are singing and building nests. The irises and lilies have emerged. Little seedlings are spreading their hopeful little green wings in tiny pots on our window sills. It’s heady stuff this springing… we can hardly keep our minds on anything at all past digging, and humming, and feeling the damp earth under bare feet.

But…. well… as a born and raised Texan, I know, deep in my soul, how very precious and short lived this loveliness is.

Soon, too too soon, we will descend into the depths of triple digit temperature hell. There will be long stretches of breath-sucking oven heat, car seats that are too hot to sit on without dancing a bit, groceries that wither and melt no matter how quickly you rush home, burn bans and water restrictions, depressingly low lake levels and smashed garden dreams.

Call me a pessimist if you will, but this isn’t my first rodeo. It is what it is. Hot.

And so, while I will strive to cherish every ounce of this lovely spring before it vanishes, I will also be making ready to endure the trial ahead. Like a marathoner trains, like ย a squirrel hoards nuts, like a sailor carefully ย takes on supplies for the long journey ahead, I will prepare to survive another Texas summer without losing my ever-loving mind and winding up under the table, stripped down to my skivvies with a frozen margarita intravenous drip.

Step one: Acquire ice cream maker. Done. I got this one. Yes, in turquoise. A nice coooool color, don’t you think?

Step two: Commence to dabbling in the culinary arts of ice cream recipe creation.

Peanut Butter Ice Cream Recipe

Less than 24 hours after procuring the machine, I give you:

Peanut Butter Ice Cream

2 cups 2% Milk

2/3 cup Heavy Cream

1/2 cup Creamy Peanut Butter

1/2 cup sugar

1 teaspoon vanilla

Mix. Freeze. Enjoy.

Peanut Butter Ice Cream Recipe 2

We sprinkled a few chocolate and peanut butter chips over ours, because we’re overachievers where sweets are concerned. Really though, I think that it was perfect without any add-ins at all. Perfect, like lick the bowl clean perfect.

And now, Step 3 of my summer survival plan …. figure out how I’m going to eat all this ice cream and still manage to wear a swim suit.


Pam February 22, 2013 at 6:13 pm

I love the intravenous drip comment. So funny picturing you doing this.

Jeana February 22, 2013 at 7:13 pm

Yum!! This will be perfect when the TX heat get hot and dry. I’m so glad I found your blog again! I used to read it, but lost it somehow until I saw you on Instagram. Off to read more!


Stefani February 25, 2013 at 9:07 pm

Thank you Jeana, and welcome back!

Alice February 22, 2013 at 9:12 pm

Ok, I am in south Louisiana and I just slapped that ice cream maker right onto my wishlist. I have actually been shopping for one for a while now, and that one looks dreamy!

Stefani February 25, 2013 at 9:08 pm

Oh it is! I hemmed and hawed over buying it, but I’m so glad that I did. Tonight we made a banana/cinnamon/amaretto concoction that was divine. I’m eager to attempt a frozen yogurt next!

Kelly February 24, 2013 at 9:41 am

I’m in Idaho where it is still cold. We woke up to new snow (again) yesterday. But I think peanut butter ice cream can still be made. It’s never too cold for ice cream, especially the peanut butter kind, right? Thanks for sharing this recipe!

Stefani February 25, 2013 at 9:09 pm

Amen, sister! We’ve got 50 mile and hour winds here tonight, a fire and temps that have dropped 20 degrees in 24 hours, but we’re still making ice cream!

Rachel February 24, 2013 at 2:23 pm

Made your ice-cream for dessert after lunch today–it was so good (and so gone!) I had to start a second batch just to be able to put some in the freezer! Thanks for the inspiration!

Stefani February 25, 2013 at 9:11 pm

Oh I’m so glad that you liked it! And I know what you mean. The only complaint that I have about this maker is the small bowl, but then the bigger size isn’t all that much bigger. In the end, I opted for the 1.5 quart maker and got an extra bowl. One for eating and once for saving ๐Ÿ˜‰

Lucia February 26, 2013 at 10:03 pm

Super jealous to see that the weather in your neck of the woods is warm enough for pulling out the ice cream maker…please send some sunny warmth to DC ๐Ÿ™‚ Bookmarking this recipe because I know it will be a big hit in our family. So nice to see you posting again! Happy 2013!

Katie February 28, 2013 at 2:49 pm

Oh Stefani! Welcome back. I have missed this space so much!

JaneWild March 9, 2013 at 6:31 pm

Love your blog. YUM! So gonna try this recipe.

Shawna April 17, 2013 at 7:29 pm

Holy cats, Woman! That looks delicious!!! And this sounds divine:

“under the table, stripped down to my skivvies with a frozen margarita intravenous drip”

I do not miss those Texas summers. ๐Ÿ™‚

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