Peanut Butter Whiskey Ice Cream Recipe
A simple no-cook recipe for making a delicious peanut butter whiskey ice cream, with guidance for incorporating alcohol into any frozen dessert.
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Instructions
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Cream peanut butter and sugar with an electric mixer for 1 to 2 minutes.
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Mix in 1/3 to 1/2 cup milk until the peanut butter mixture is dissolved.
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Stir in remaining milk, heavy cream, whiskey, and vanilla. Cover and chill in the refrigerator for at least 2 hours or overnight.
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Before churning, stir the chilled base, then pour into an ice cream maker and churn per manufacturer's instructions.
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Transfer the churned ice cream to a freezer container. For a chocolate swirl, layer the ice cream with chocolate syrup and gently swirl with a knife.
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Cover tightly and freeze until fully set, preferably overnight.
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Before serving, let the ice cream soften at room temperature for 10 minutes.