So the other night was stressed out.  I had been dealing with a sick toddler. Then I got sick. And then the littlest one got sick. And I had this large container of heavy cream leftover from a recipe that only called for a few tablespoons of it, but this was the only size they had at the grocery the night I did my shopping.  Other than take a blurry picture of it at night, what could I do?  Make ice cream!  I certainly love to bake when  I need a stress reliever and making ice cream gets the job done.  Ice cream is the one food I always choose when someone asks the age old question of “If you could only have one food for the rest of your life what would it be?”


So I strapped on my sick and snugly baby and set to work.  She doesn’t mind the sound of the hand mixer when she’s snug as a bug in the Moby wrap.  (She does not, however, like the blender when she’s in the Moby)

I have two cookbooks for ice cream making.  I had to go to my trusty old Ben & Jerry’s cookbook for this one.  I needed some indulgently creamy ice cream.

I needed peanut butter.  Oscar thought he needed peanut butter, too.  He loves peanut butter.






The good news is I remembered to put my ice cream mixer bowl back in the freezer before I got started on this.  It has to be in the freezer for 24 hours before making ice cream.  I LOVE my KitchenAid ice cream maker attachment.  It makes making ice cream so easy!


After whipping up all my ingredients and whirling it around in the ice cream maker for 20 minutes I ended up with this gorgeous, creamy deliciousness!  I always have to eat some right out of the mixer when it’s nice and soft!

But it’s super delicious after you scoop it all out into a container and freeze it, too.


I’ll take 3 scoops!


Three delicious scoops of Peanut Butter Chip Ice Cream!  It made a great sweet treat for one stressed out mom (who then needed to do some cardio to make up for it!).







Peanut Butter Chip Ice Cream


  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • 1/3 cup peanut butter
  • 3/4 cup semisweet chocolate chips


  1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
  2. Pour about 1 cup of the cream base into a separate bowl and whisk in the peanut butter, a little at a time. Return the peanut butter mixture to the remaining cream base and stir until well blended.
  3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
  4. Add chocolate chips after the ice cream stiffens (about 2 minutes before it's done), then continue freezing until the ice cream is ready.
  5. Makes 1 quart.


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