The whiskey adds great flavor to ice cream, and peanut butter-whiskey ice cream is irresistible. This recipe uses peanut butter-flavored whiskey (like Skrewball or Old Smoky) and creamy peanut butter to make delicious homemade ice cream for adults. It uses no eggs, so no cooking is required; just mix, chill to meld the flavors, and freeze.
Strong alcohol does not freeze, so the key to making spiked ice cream is to limit the amount of alcohol added. Peanut butter whiskeys are lower proof than straight whiskeys—typically 30 to 35 percent alcohol by volume (ABV)—and this helps the ice cream set. This recipe uses only a shot of whiskey and will work with whiskey up to 45 percent ABV.
Since alcohol needs to be kept low, you are unlikely to get drunk on alcoholic ice cream. Spiked ice cream is more about taste. The vanilla brings out the whiskey’s oakiness, and the doubling of peanut butter and dairy ingredients ensures it’s delicious and extra creamy. Also, peanut butter whiskey is usually sweetened and often has sugar and salt in the peanut butter; therefore, this ice cream uses less sugar than other recipes and eliminates salt. Adding a swirl of chocolate is optional, but a fun finishing touch.
“Whoever thought of adding the peanut butter whiskey flavor, thank you! The peanut butter ice cream was new and delicious. I thought the chocolate swirl was a great touch. And the peanut butter whiskey won’t go to waste because I will be making this ice cream again.”
Ingredients
1/3 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk, divided
3 cups heavy whipping cream
3 tablespoons of whiskey with peanut butter
1 tablespoon of pure vanilla extract
1 to 2 tablespoons chocolate syrup, optional
Steps to do it
Gather the ingredients.
Ingredients for homemade whiskey peanut butter ice cream in bowls
In a deep mixing bowl, cream the peanut butter and sugar with an electric mixer for 1 to 2 minutes.
Mix peanut butter and sugar in a bowl next to a hand mixer
Add 1/3 to 1/2 cup whole milk and stir until the peanut butter mixture is completely melted.
Mix peanut butter, sugar, and whole milk in a bowl with a hand mixer
Add the remaining milk, heavy cream, whiskey, and vanilla. Mix well. Cover and refrigerate for at least 2 hours or up to overnight.
A mixture of milk, cream, whiskey, and vanilla in a bowl with a wooden spoon
When ready to churn, stir in the chilled ice cream base.
Ice cream base in a bowl with a wooden spoon
Pour into an ice cream maker and churn according to the manufacturer’s instructions.
Ice cream in an ice cream maker
Transfer the ground ice cream to a freezer container or metal rack. To add the chocolate swirl, use a rectangular container and work quickly while scooping in layers. Drizzle chocolate syrup over each layer and gently fold it into the ice cream using a knife or stick (don’t mix too much or you’ll lose the swirl). Cover with a tight-fitting lid or plastic wrap and place in the freezer until completely set (overnight is best).
Ice cream with chocolate syrup in a container
When ready to eat, set the ice cream on the counter for about 10 minutes; softened ice cream is easier to scoop and tastes better. Serve and enjoy.
Peanut Butter Whiskey Ice Cream in a bowl with a spoon
Tips
An electric mixer is faster and more thorough when whipping peanut butter and sugar. However, it can get messy when it’s time to add the liquids unless your blender is on very low speed. To avoid splashing milk on you and the counter, it’s best to switch to a whisk and mix the rest by hand.
Ice cream machines vary and you can have ice cream ready to eat right after churning. Most require additional freezing time for the ice cream to set properly; two hours is the minimum in the deep freezer and overnight is best in any freezer.
Ice cream can be made without a machine; the process requires several rounds of freezing and stirring.
