Peanut-Free Peanut Butter Ice Cream


Whole Milk (247.75g)
Heavy Cream (40.85g)
Sugar (50g)
Voyage Foods Peanut-Free Spread (70g)
Skim Milk Powder (29.6g)
Salt (2.5g)
Xanthan Gum (0.23g)
Locust Bean Gum (0.23g)
Kappa Carrageenan (0.05g)
Egg Yolk (58.3g)


  1. Separate the egg yolks and add half of the sugar to the yolks.
  2. Combine the milk and cream and bring to 160°F in a small pot.
  3. Weigh out the remaining sugar, milk powder, and stabilizers (xanthan gum, locust bean gum, and kappa carrageenan), add to the liquid, and mix until homogeneous.
  4. Slowly temper the milk mixture into the eggs, whisking constantly.
  5. Add the egg mixture back to the pot with the Peanut-Free Spread and bring to 165°F.
  6. Cool the mixture over an ice bath.
  7. Once cool, add the mixture to an ice cream machine, churn, and enjoy!

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