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.)

action shot 1!

action shot 2!

action shot 3!

action shot 4!

peanut butter and honey ice cream


you might like:
  • It all started with a simple recipe. 1 cup peanut butter 1 cup sugar 1 teaspoon baking powder 1 egg Stir. Bake. Eat. So easy, I had a pan in the oven in under 10 minutes. It's absolutely my f ...

  • The lovely Deb, of, always posts great recipes but there are a couple that stand out in my mind; recipes that lured me in with just a picture, induced wild fits of drooling and spontaneous grocery store ...

  • I really struggled with this one. Not that it was difficult, no, it's just that I have a butter (and therefore, cream) phobia that kicks in from time to time. So this pie was setting off all sorts of alarm bells in my brai ...

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!

Leave a Reply

Your email address will not be published. Required fields are marked *