Peanut Butter Honey Ice Cream

[Photograph: Robyn Lee]

A creamy, deeply peanutty scoop with the complex flavor of honey.

Note: For best results, use a smooth peanut butter, preferably unsalted or lightly salted so that you can adjust seasoning to your taste. A more heavily salted peanut butter may not require additional salt. Start with 1/4 teaspoon and add more in small increments.

A darker, full-flavored honey is best for this recipe, such as chestnut or wildflower. Stay away from very dark honey like buckwheat, which has an overpowering flavor.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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Peanut Butter Honey Ice Cream

About This Recipe

Yield:makes 1 quart
Active time:45 minutes
Total time:4 hours
Special equipment:Blender or food processor, ice cream maker
This recipe appears in: One Easy Base, Three Awesome Peanut Butter Ice Creams Scooped: Peanut Butter Honey Ice Cream


  • 2 cups half and half
  • 1 cup smooth peanut butter (see note above)
  • 1/2 cup honey (see note above)
  • 1/4 cup sugar
  • Kosher salt to taste (see note above)


  1. 1

    In a blender or food processor, combine half and half, peanut butter, honey, and sugar. Blend until very smooth, about 30 seconds. Blend in salt 1/4 teaspoon at a time to taste. Move blender carafe to refrigerator and chill until mixture is very cold, about 3 hours.

  2. 2

    Churn chilled base in ice cream maker according to manufacturer's instructions. Transfer to freezer to firm for 3 to 4 hours before serving.


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