peanut butter and honey ice cream

peanut butter, raw honey, and half and half

*interrupting the scheduled post of “Meatball” Subs to bring you this ice cream*

Three of my favorite ingredients have magical transformation powers. If you whirr them in a blender, then churn them in an ice-cream maker, you’ll end up with the most peanut-buttery, creamy, scoop-able ice cream. Ever.

Danger: it’s almost too easy to make.

(I sometimes–okay, lots of times–do shots of half and half out of those little containers they have at restaurants. I sometimes–okay, often–fill a spoon with half peanut butter/half raw honey. And eat it. Not exaggerating–definite favorites.)

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peanut butter and honey ice cream


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Peanut Butter and Honey Ice Cream (from serious eats)

I omitted the salt and white sugar from the original. Used store-brand creamy peanut butter, and a mix of regular wildflower honey and a (thicker) raw organic honey. The original recipe suggests a darker, full-flavored honey like chestnut or wildflower, but not a very dark honey like buckwheat.

2 cups half and half

1 cup smooth peanut butter

1/2 cup honey

(salt, to taste)

Put all three ingredients in a blender, and mix on high for 30 seconds, until very smooth. Taste to see if you need to add a pinch of salt. Transfer blender container to refrigerator to chill for a few hours.

Pour mixture into your ice cream maker, and churn according to your mixer’s instructions. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

3 responses to “peanut butter and honey ice cream”

  1. Mjskit says:

    What’s wrong with peanut butter and honey from a spoon? :)  Do it all of the time! Much better than a PB&J.  Love this ice cream recipe!  So simple and it LOOKS so delicious! Your picture makes me want me to jump up, grab a spoon and join you!

    • eatyourvegetables says:


  2. Ashley says:

    Oh my gawd, girl. This looks absolutely amazing!!! I miss ice cream; now that it’s winter I’ve been on more of a hot cocoa kick. Must try this!

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