|nutritional information (per serving)|
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|Servings: 6 to 8|
|amount per serving|
|% Daily Value*|
|Saturated Fat 22g||111%|
|dietary fiber 1g||2%|
|Total sugar 22g|
|Vitamin C 1 mg||3%|
|Calcium 99 mg||8th %|
|iron 0 mg||2%|
|Potassium 191 mg||4%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Whiskey adds great flavor to ice cream and peanut butter whiskey ice cream is irresistible. This recipe uses a peanut butter flavored whiskey (like Skrewball or Old Smoky) and creamy peanut butter to make delicious homemade ice cream for grown-ups. Since no eggs are used, no cooking is required. Simply mix, let cool to combine flavors and freeze.
Strong alcohol does not freeze. Therefore, the key to making spiked ice cream is to limit the amount of alcohol added. Peanut butter whiskeys have a lower alcohol content than straight whiskey — generally 30 to 35% by volume — and that helps the ice build. This recipe uses only one shot of whiskey and is suitable for whiskeys with an alcohol content of up to 45 percent.
Since alcohol levels must remain low, you are unlikely to get drunk from alcoholic ice cream. When it comes to ice cream with spikes, taste is more important. The vanilla underscores the whiskey's oakiness and the doubling of the peanut butter and milk ingredients ensures it's aromatic and extra creamy. Also, peanut butter whiskey is usually sweetened, and peanut butter often contains sugar and salt; As a result, this ice cream uses less sugar than other recipes and dispenses with salt. Adding a dollop of chocolate is optional, but a fun finishing touch.
“Whoever thought of adding peanut butter flavor to the whiskey, thank you very much! The peanut butter whiskey ice cream was new and delicious. I thought the chocolate strudel was an excellent touch. And the peanut butter whiskey won't go to waste because I'll be making that ice cream again. – Diana Rattray
Gather the ingredients.
In a deep mixing bowl, using an electric mixer, cream together the peanut butter and sugar, 1 to 2 minutes.
Add 1/3 to 1/2 cup whole milk and stir until peanut butter mixture is completely dissolved.
Add remaining milk, cream, whiskey and vanilla. Mix well. Cover and let rest in the fridge for at least 2 hours or overnight.
When ready to stir, stir the chilled ice cream base again.
Pour into the ice cream maker and stir according to the manufacturer's instructions.
Place the scrambled ice in a metal freezer container or loaf pan. To add a chocolate swirl, use a rectangular container and work quickly while ladling in layers. Drizzle chocolate syrup onto each layer and gently swirl into the ice cream using a knife or chopstick (don't mix too much or you'll lose the swirl). Cover with a tight lid or plastic wrap and place in the freezer until completely set (preferably overnight).
When ready to eat, place the ice cream on the counter for about 10 minutes. Soft ice cream is easier to scoop and tastes better. Serve and enjoy.
- An electric mixer works faster and more thoroughly if you're beating peanut butter and sugar until creamy. However, unless your blender is on a very low speed, it can make a mess when adding the liquids. To avoid splattering milk on you and the work surface, it's best to switch to a whisk and mix the rest with your hand.
- There are various ice cream machines and you can have soft ice cream ready to eat right after stirring. Most require additional freezing time for the ice to set properly. At least 2 hours in a freezer, preferably overnight in a freezer.
- It is possible to make ice cream without a machine; The process requires multiple passes of freezing and blending.
Homemade ice cream offers many opportunities to refine it with all sorts of spirits. To ensure the ice cream freezes, use no more than 1/4 cup of 40% alcohol per 1 1/2 quarts of ice cream. If you're experimenting with traditional ice cream recipes, you might also want to use less salt when adding alcohol, as this also prevents freezing.
- Whiskey is a favorite for spiked ice. Flavored whiskeys are fun to experiment with, and bourbon is ideal for chocolate, mint, or vanilla bean flavored ice cream. Try the spiciness of rye whiskey in cherry ice cream or add Irish whiskey to butterscotch or salted caramel ice cream.
- Among other spirits, aged or flavored rum would be a good choice, and flavored brandies could give interesting results.
- Like peanut butter whiskey, liquors add sweetness and flavor to your ice cream base. Butterscotch, mint, orange, and raspberry liqueur make delicious frozen treats, but there are plenty of other options to experiment with.
How to freeze and store homemade ice cream
- To prevent ice crystals from forming, press a plastic sheet over the surface of the ice before placing the lid on the container.
- Keep the ice cream in the back of the freezer to ensure it stays frozen. It has a shelf life of up to two months.
- Soften hard ice cream for about 20 minutes in the refrigerator or let it stand at room temperature for about 10 to 15 minutes.
How Strong is Peanut Butter Whiskey Ice Cream?
Because the amount of whiskey is limited to freeze the ice, the alcohol content of this recipe is minimal. When made with a 70% peanut butter whisky, the ice cream has an alcohol content of just under 2%. That's less than most alcoholic beverages, but still slightly stronger than “alcohol-free” beer, which can't have more than 0.5 percent alcohol content.