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Chiba Kuni Peanut Butter Ice Cream

Updated: Mar 11, 2025

  • Difficulty: Super Panda + Sunny D Dawg / Requested by: Super Panda /

  • Time Donation: Total 55 minutes, 10 min prep, 30 min process, 15 min cleanup

  • Yield: 1.18 liters (1.25 quarts)


Choose Your Own Adventure...




ESSENTIAL GEAR:

  • large, stainless steel bowl (that you can easily pour from)

  • stainless steel whisk

  • stainless steel hand colander

  • stainless steel spoon

  • silicon spatula

  • digital kitchen scale

  • insulated, ice cream container

  • ice cream maker machine w/ cooling liquid filled freezer bowl


*NOTE: You can buy the ice cream maker machine and insulated ice cream container at places that sell them.


SUFFICIENT GEAR

  • mixing bowl

  • whisk

  • extra bowl

  • spatula

  • measuring spoons and cups

  • freezer-safe container


There are not any sufficient replacements for the ice cream maker mentioned above. You can try other ice cream machines or methods, but don't blame us when you get frustrated. You've officially been warned.






MISE EN PLACE



INGREDIENTS


*NOTE: Before starting this recipe, you must place the ice cream maker bucket in your freezer, and let it rest there for at least 24 hours. If you don't do this you will make melted ice cream. Trust us, we've done it.


  • 2 really fresh, good eggs

  • 80g sugar (2/3 cup)

  • 29g good whiskey (1 oz)

  • 2.5 g sea salt (1/2 tsp)

  • 5g pure vanilla extract 1 tsp

  • 460g heavy cream (a little less than 2 cups)

  • 230g whole milk or 2% milk (1 cup)

  • 65g smooth, store bought peanut butter (1/4 cup)

  • OR level up and use this:

  • 65g The OCDC Peanut Butter (1/4 cup)


*NOTE: If overly-processed milk, heavy cream, and peanut butter are used, the ice cream will have a greasy texture and leave an unpleasant film on your palate. Ensure to use the highest quality, most-unprocessed, but pasteurized dairy products and peanut butter for this recipe.



PROCESS

  1. Put your game face on.

  2. Whisk the eggs in a large bowl for 1-2 minutes until fluffy, but nowhere near as fluffy as Gabriel Iglesias.

  3. Whisk in the sugar, a little bit at a time until blended completely. This will take about 1 more minute.

  4. Read step 5 before completing this step. Pour in the cream, milk, salt and vanilla. Mix until blended.

  5. Using a mesh hand colander, blend in the peanut butter until incorporated. Note: The mixture will not be a registered business. Mixing in the peanut butter is much more difficult with homemade peanut butter, so be patient. You can alternatively, in a separate bowl, whisk the peanut butter and milk together, and then add it during this step.

  6. Add the whiskey to the mixture and stir to combine.

  7. Do not let the mixture warm up. If needed, cover and place in the refrigerator for up to 4 hours.

  8. Immediately pour the mixture into the ice cream maker bucket, leaving any chunks behind, unless you're into that thing. Then quickly place the paddle in, attach the cover, and turn it on.

  9. Let the mixture churn until it is almost solid, about 18 minutes.

  10. Place a freezer-safe container (with lid) in the freezer to chill.

  11. Remove the container and use a spatula to assist in pouring/scraping the ice cream into the container.

  12. Share and Enjoy! (Store for up to two weeks.)


*NOTES:

This ice cream will not freeze completely due to the alcohol in the whiskey. However, it will contain alcohol. If you choose not to include alcohol, you will inevitably break most of the spoons in your house trying to serve it. We've done that too. If you like solid blocks of ice cream and want to build a peanut butter ice cream igloo, go ahead and leave out the whiskey.




OFFICIAL SNACK OF THE BLOGDAY:



FEATURED INGREDIENTS


  • Chiba No Makiba whole milk

  • Hokkaido Fresh Cream 35% milk fat heavy cream

  • The OCDC Peanut Butter

  • Sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan)

  • organic cane sugar

  • Kiora Gourmet eggs



STORYTIME

We love Chiba peanuts and Chiba dairy, so we set out to make an awesome peanut butter ice cream. We're pretty sure that you'll like it, but might complain about having to buy a proper ice cream maker and container. Trust us, just do it.



SHOUTOUT

A special thanks goes out to Ben and Jerry for writing a book that helped us build ice cream igloos.



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