Every once in awhile I make something that falls solidly into the category of too good. Usually, I know it’s coming, and I plan accordingly. For example, I know that I’m addicted to Magic Bars, so I made them while I was at my parents’ for a short period of time, knowing I could leave them behind.
Other times, when I’m trying a new recipe, I don’t see it coming, but I can quickly adjust by bringing all of the treats to work and knowing they’ll disappear quickly.
However, this time, neither of these options will work. You see, this weekend I was all excited to try my ice cream attachment for my stand mixer. So I looked through the recipes from KitchenAid included in the attachment, but they all had crazy steps including tempering egg yolks that I didn’t quite feel confident enough to tackle. So I turned to my trusty Serious Eats writers, and found a no-egg recipe to try. (Serious Eats should be thanking me for all the shout-outs I give them. Or they should hire me.) It was easy. Too easy. Because the results are too good to be that easy to make.
If you know me, you know I’m an ice cream fiend to begin with. Literally all I need to be cheered up is some form of ice cream, preferably cookie dough ice cream with M&Ms from FarFars. You also know that I love peanut butter. I can actually just eat a spoonful of chunky peanut butter and be happy (don’t judge me, you know you do it too). Put them together, and you have a dangerous combination to be readily available in my freezer.
Fortunately, Lent starts this week, and I give up sweets every year (don’t worry, I’ll still be baking, I just won’t be partaking). At least after Tuesday I won’t be able to eat it. Hopefully it keeps well for 40 days.
Anyways, here we go. First thing you have to do is remember to put the freezer bowl of your ice cream maker in the freezer for 15 hours. I just put mine in overnight. Don’t have an ice cream maker? Get one. Or just read on and live vicariously through my adventure.
The next morning, or whenever you’ve decided to try this, put together the batter. Put the half and half, peanut butter, honey, and sugar in a blender.
Blend until very smooth. My blender is ridiculously good for only having three buttons and I was able to blend on low for 45 seconds and be fine.
Store the entire blender carafe in your refrigerator until thoroughly chilled, at least 3 hours. I just left it in all day while I went and saw a movie (Philomena was definitely worth the trip).
Once the batter is ready, put the freezer bowl on the mixer and start the attachment on stir. Kitchenaid was very specific about this, so I think you should listen to them. Pour the batter into the bowl.
Allow the mixer to run for 30 minutes, until the ice cream is of a soft consistency. Mine was still fairly liquidy, but I figured 30 minutes was enough. Look at my mixer in action! It’s still awesome to me.
Scoop the ice cream into a shallow, airtight container and freeze for an additional 3-4 hours before serving. I actually froze mine all night and the next day before trying it.
When it’s done, you’ll know. It will be ice cream texture. Pretty easy.
And this is my attempt at an artsy picture scooping the ice cream:
A serving suggestion: ice cream tastes better out of a mug. I discovered that in college. Especially when the mug has a brownie in the bottom of it. And if that brownie is a Trader Joe’s Guilt-Free brownie, you can put even more ice cream in the mug. And add jimmies.
Peanut Butter Honey Ice Cream
- 2 cups half-and-half
- 1 cup smooth peanut butter
- 1/2 cup honey
- 1/4 cup sugar
(Important side note: how could I not love a recipe where each ingredient is half of the one before it??)
- Freeze freezer bowl for 15 hours.
- Blend together all ingredients in a blender until smooth, about 45 seconds.
- Chill batter in refrigerator for 3 hours.
- Start ice cream maker and pour in batter. Allow to stir for 30 minutes.
- Transfer ice cream into shallow airtight container and freeze for an additional 3-4 hours before serving.