Modernist Peanut Butter Ice Cream
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Serves: 4
My take on a Modernist Cuisine technique for making non-dairy ice cream. Important Note If you use the Blender method: The water mix you end up adding back to the blender is thick and over 200 F. If you get this on you skin you will get a very serious burn.
  • 1¼ cup + 3 tablespoons of water / 340 grams water
  • ¼ cup + 1 tablespoons / 75 grams sugar
  • ⅛ cup (2 tablespoons) / 12.5 grams tapioca starch or corn starch
  • ⅞ teaspoons salt (round it up to a teaspoon)
  • .15 grams xanthan gum
  • ¼ cup + 2 tablespoons / 105 grams pure peanut butter
  • ¼ cup / 51 grams roasted peanut oil (no additives)
If using an Immersion Blender
  1. Add water to a pot.
  2. Combine all the dry ingredients, then add to pot.
  3. Continually mix with immersion blender until liquid boils.
  4. Remove from heat.
  5. Add peanut butter and oil and combine until smooth with immersion blender.
  6. If you are using a freezer-canister ice cream maker, pre-chill the mixture in an ice bath. If you are using an ice cream maker with a built-in compressor you can skip this step.
  7. Churn in your ice cream maker as per manufacturer's instructions.
If using a counter-top blender.
  1. Add warm water and combined dry ingredients to blender and blend for 15 seconds.
  2. Transfer to a pot with a sturdy handle on burner and bring to a boil, whisking continually.
  3. Remove from heat. Please be super careful this mix is thick and hot!
  4. Add the peanut butter, peanut oil to the blender. Blend until smooth.
  5. Very Carefully add the hot water to the blender. Blend until smooth.
  6. Pre-chill as needed by your ice cream maker.
  7. Churn in your ice cream maker as per manufacturer's instructions.
  8. If desired, firm in your freezer for approximately 4 hours before serving.
Recipe by l love ice at