Easy Peanut Butter Ice Cream

If you already have an ice cream maker or are putting one on your wishlist, here's a basic no-cook peanut butter ice cream recipe without eggs. This recipe is so good and very easy. You just mix everything together and churn. Plus it doesn't call for a lot of ingredients -- just peanut butter, sugar, vanilla and regular or fat free half & half. And then on top of that you can choose your add-ins. I've been using peanut butter cups and chocolate coated peanut butter filled pretzels.

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Half & Half and Other Options

Since there's plenty of fat in the peanut butter, I experimented with using fat free half & half. It worked surprisingly well because the ice cream was still very creamy. I also tried using half cream and half milk, which was even softer and smoother. Both versions were good, especially for an ice cream recipe without eggs. It does get pretty firm in the freezer, so you will need to let it soften for a few minutes before serving.

Peanut Butter Cups or Chocolate Covered Pretzels

Adding mini peanut butter cups is an excellent idea, but if you'd like a little bit of salt to cut the sweetness, you can add chocolate dipped peanut butter filled pretzel nuggets. Just melt a little chocolate, dip some pretzels in it, and lay on a foil lined plate. Freeze until chocolate is firm, then add them to the ice cream as you pack it. You can leave them whole or cut them into smaller chunks. Smaller chunks would be more practical, but leaving them whole is kind of fun too. Depends on whose eating the ice cream I suppose.

• Two Way Chocolate Whoopie Pies
• Chocolate Chip Pretzel Bars
• Chocolate Pretzel Toffee
• Pecan Caramel Corn with Pretzels
• Pumpkin Ice Cream Pie

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