As I’m sure you know, November is National Peanut Butter Lover’s Month.
I would be sad without peanut butter, and I am not alone. According to the National Peanut Board, the amount of peanut butter eaten in a year could wrap the earth in a ribbon of 18-ounce peanut butter jars one and one-third times. Most of that peanut butter probably comes from consumption in my house. Even Mr. Ed, the talking horse from old tv, ate peanut butter. In order to make the horse look like he was talking, they spread peanut butter inside his mouth, creating a “natural talking movement” every time the animal moved his sticky jaws.
Another interesting fact is that apparently women and children prefer creamy, while most men opt for chunky. This is certainly true in our house; we are a two-jar family at all times. [It’s even worse than that: we are a two-BRAND family!]
So if there’s all this love for peanut butter, why is it so hard to find peanut butter ice cream? I don’t mean ice cream with Reese’s Peanut Butter Cups in it, I mean actual peanut butter ice cream. It being essential to my happiness, I often just make my own.
There are at least two ways to make it. There is the homemade ice cream method, a recipe for which you can see here.
But I actually take the lazy road. Here is MY recipe for peanut butter ice cream.
Get a big bowl.
Dump a carton of Breyer’s vanilla bean ice cream into the bowl. (Breyer’s Lactose Free Vanilla works just as well.)
Let it soften.
Stir in a very large glob of peanut butter. Leave some swirly if you want but stir it in so it turns the color of peanut butter.
Put back into a large tupperware container and refreeze.
Well, put most back. Eat the rest.
Don’t feel obliged to use up your tupperware! You can try this tasty alternative:
Before refreezing, pour ice cream into an oreo cookie crust and top with either hot fudge sauce or crushed peanut butter cups.
It’s a great quick dessert to make for company or a special dinner!