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Several plates of salty nuts ice cream scoops with spoons and a ramekin of salt.

Salty Nuts Ice Cream

Teri & Jenny
5 from 1 vote
Prep Time 10 mins
Chill/Freeze Time 4 hrs
Servings 8
Calories 497 kcal


  • 2 cups heavy cream
  • 1 ½ cup whole milk
  • 1 cup creamy peanut butter, warmed
  • ¾ cups superfine sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt flakes plus more for garnish
  • ¼ teaspoon ground cinnamon


  • Place all ingredients into a large mixing bowl and whisk until sugar and peanut butter fully dissolves.
  • Cover ice cream and chill in the refrigerator for 2 to 3 hours.
  • Whisk chilled ice cream base and freeze according to your machine’s manufacturer’s instructions. (be careful not to over-churn ice cream to ensure ice cram is creamy and smooth)
  • Scoop ice cream into bowls and top with sea salt. Serve immediately.


  • *Makes 1 quart


Calories: 497kcalCarbohydrates: 29gProtein: 11gFat: 40gSaturated Fat: 18gCholesterol: 86mgSodium: 336mgPotassium: 314mgFiber: 2gSugar: 24gVitamin A: 949IUVitamin C: 1mgCalcium: 104mgIron: 1mg
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