We celebrated the start of my favorite munchkin’s school adventure (The First Day of Kindergarten!) tonight. He set the menu: spaghetti, chocolate mint cupcakes, and by request, homemade ice cream. What a great excuse to bring out the KitchenAid ice cream maker!


2 cups crunchy organic peanut butter
1 cup organic granulated sugar
4 cups organic whole milk
2 cups organic half and half
2 tsps. organic vanilla
1 cup Guittard semi-sweet chocolate chips

How I Made It:

In your mixer, combine the peanut butter and sugar. Mix on medium-low speed with the whisk attachment until the peanut butter and sugar are combined. With the mixer still going, slowly pour in the milk.  Continue to whisk until there are no lumps of peanut butter left.  Add the half and half and vanilla and whisk for another 2-3 minutes.

Remove the bowl from the mixer, cover it with plastic wrap, and refrigerate the mixture for 3 hours.

Transfer the cold mixture to your ice cream maker and proceed according to your ice cream maker’s instructions. Fold in the chocolate chips at the end, before transferring the ice cream to your container for freezing.  Freeze for 2 hours before serving.

Ice Cream Maker

How It Turned Out:

This batch turned out to be very tasty (though I think I could’ve used a little less vanilla). I try to serve my homemade ice cream within 3 hours of making it, before it gets too hard and crystalized. That means it’s kind of soft, but that’s okay.

Peanut Butter Ice Cream