This recipe makes rich, creamy peanut butter gelato that is just like eating a frozen peanut butter cup.  By emulsifying the nut butter, you get a smooth perfectly blended gelato – no gritty texture.   If you really want to level up – substitute  Bacon Chocolate Chunks for the pure chocolate version.

  • Author: MJ




  •   70g  water
  •   43g  sugar
  •   37g  organic corn syrup
  • 100g  natural peanut butter*



  • 627g  whole milk
  • 125g  cream
  • 159g  sugar
  •  49g  non-fat milk powder
  •    6 g  tapioca starch
  •  34g  organic corn syrup





Make the peanut butter cream.  Put the peanut butter into the bowl of a mixer fitted with the whisk attachment. 

Combine the remaining ingredients in small saucepan.  Bring to a boil over medium-high heat.  Stir occasionally.  As soon as the mixture reaches a boil (or 212 degrees on a candy thermometer)  immediately pour it into the mixer. 

Start on low for 30 seconds then mix on high until the peanut butter cream is thick and completely cool  When you touch the sides of the bowl it should be close to room temperature.  Cover and refrigerate. 




Combine sugar, non-fat milk powder, and tapioca starch. Mix the milk and cream in a large bowl.  Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup, being sure to scrape all of it into the bowl.  


Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil.  Keep stirring the mixture while it cooks.  In the last few minutes mix a bit faster as the mixture begins to thicken. 

Once it’s thick enough to coat the back of a wooden spoon, pour it through a fine mesh strainer into a clean bowl.

Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into an ice bath.


After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.


Mix peanut butter cream and gelato together with an immersion blender until completely incorporated. Process the gelato in an ice-cream maker according to the manufacturer’s instructions. 

In the last 2 minutes or so of churning (just before it is done) slowly pour a cup (or more) of the chocolate chunks slowly into the ice cream machine.   

When it reaches the consistency of soft serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)


  • Peanut Butter:  Use an all natural brand with no sugar added.  You want a good balance of nut oils and solids.   If it separated in the jar (oil floating on the surface), give it a good stir before scooping it out and measuring it.   
  • Freezing the chocolate chunk mix-in before adding to the gelato will help maintain the coldness of the gelato and prevent any iciness.