Homemade Peanut Butter Ice Cream

A cold Southern treat makes sweet use of the crunchy stuff

Plates of ice cream with cherries

Photo: Courtesy of Hachette Book Group

In her new cookbook, Love Language of the South, Stacy Lyn Harris shares recipes for mains, sides, Alabama’s famed Lane Cake, and this ice cream. Whether you’re team smooth or crunchy peanut butter, you’ll find the best of both worlds in Harris’s recipe, which melds together the crunchy spread with sweetened, creamy milks and a touch of vanilla. Enjoy it simply as a scoop, or go the full nine yards and make a decadent sundae with a sprinkle of crushed peanuts, chocolate pieces, cherries, and a curl of whipped cream. 

Read an interview with Harris here.

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    • ⅔ cup crunchy peanut butter

    • 1 (14-oz.) can sweetened condensed milk

    • 1 cup sugar

    • 1 (12-oz.) can evaporated milk

    • 2 cups half-and-half

    • 1 cup whole milk

    • 2 tsp. vanilla extract

    • Toppings: chopped peanuts, chopped chocolate, whipped cream, and fresh cherries (optional)


  1. In the bowl of a stand mixer fitted with the whisk attachment, mix the peanut butter, condensed milk, and sugar on medium speed until smooth. Turn the speed down to low and add the evaporated milk, half-and-half, milk, and vanilla and mix well.

  2. Put the bowl in the freezer for 30–40 minutes, then pour the mixture into an ice cream maker and follow the manufacturer’s instructions. Eat right away, or for a little firmer ice cream, put the ice cream in the freezer for 30 minutes. Serve with your favorite toppings.

Excerpted from Love Language of the South by Stacy Lyn Harris. (Copyright 2024) Used with permission from Worthy Books, a division of Hachette Book Group, Inc.


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