Simple Skrewball Ice Cream with Peanut Butter Whiskey

three scoops of ice cream topped with peanut butter in a bowl.

5 from 2 votes

Simple Skrewball Ice Cream with Peanut Butter Whiskey

Looking for a delicious and simple Skrewball whiskey recipe? You have to make this homemade peanut butter boozy ice cream! This Skrewball ice cream is made with peanut butter whiskey and creamy peanut butter. It's the perfect decadent, yet light dessert, especially for the summer!

Prep Time15

Cook Time25

Resting (Aging) Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: ¼ quarts

Calories: 2891kcal

Author: Jessica Mode

Ingredients

⅓ cup creamy peanut butter
1 ¼ cups granulated sugar
1 tablespoon vanilla extract
1 cup heavy whipping cream
3 cups whole milk
3 tablespoons peanut butter whiskey (like Skrewball)

Instructions

To a large bowl, combine peanut butter, sugar, and vanilla. Using a hand mixer, beat on medium speed until creamed together. Add in heavy cream, and beat on low speed until everything is well incorporated. The mixture should be a light tan color.
Change over to a hand whisk. Begin hand whisking the mixture, and slowly add in the whole milk. Continue mixing until everything is combined. Transfer mixture to a clean bowl and cover tightly with plastic wrap. Allow mixture to sit in the refrigerator for at least 4 hours, or overnight.
Remove ice cream from the refrigerator. If anything settled on the bottom of the bowl, don't worry, just hand whisk it into the mixture to re-incorporate. Whisk in peanut butter whiskey.
Pour the mixture into an ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to two weeks.

Video

Notes

The peanut butter whiskey flavor will dissipate the longer the ice cream sits in the freezer.

Nutrition