Peanut Butter Italian Water Ice

Simple syrup

Simple syrup

Chipped 70% dark chocolate bar

(Optional) Chipped 70% dark chocolate bar

With optional chipped chocolate

With optional chipped chocolate

DH and I love the gourmet type of Italian water ice which we have been halfheartedly trying to replicate, but now with my new electric ice cream maker, I decided to give it a try. Funny thing to me is DH said, why don’t call our daughter or his sister to find out if they know how to. I said, “No!” Part of the fun is doing it myself. Of course there are failures some times like recently, like the first time making this recipe below, I set the timer too long and it froze up faster than expected, so I couldn’t add the peanut butter like I envisioned. I did add some, but wound up taking it out of the tub and mixing it manually. Also the first go round I didn’t dissolve the sugar that got    added to the peanut butter first and the peanut butter had a slight crunch to it. It’s the trials and errors of recipe development. This recipe is for an electric ice cream maker with freezable tub.

Peanut Butter Italian Water Ice

  • Servings: 4-5
  • Difficulty: easy
  • Print



Gourmet Italian Water Ice

  • 1/2 cup sugar
  • Pinch salt
  • 1 teaspoon peanut butter flavoring
  • 1 cup water
  • 2 cups 2% milk
  • 1/2 cup peanut butter
  • 1/4 cup milk
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 1/3 cup chipped 70% Chocolate bar (optional)


  1. Freeze tub for 13 hours.
  2. In a sauce pan cook water, salt, flavoring & 1/4-cup sugar until dissolved on medium heat stirring frequently for 1-2 minutes.
  3. Once dissolved remove from heat.
  4. Add milk to water mixture and stir until uniform in color.
  5. Refrigerate milk mixture for at least 4 hours.
  6. On medium low heat, cook 1/4 cup milk in a sauce pan with 1-tablespoon of sugar until dissolved for about 1-minute making a simple syrup, add peanut butter and stir frequently until well mixed.
  7. Add additional 1/4 cup milk and stir until smooth, remove from heat and set aside to cool.
  8. Put ice cream maker together and turn it on, pour slurry into the top and set the timer for 8-minutes.
  9. Once water ice begins to thicken, spoon peanut butter mixture and optional chipped chocolate into the frozen slurry.
  10. After water ice is thickened, turn off ice cream maker and remove water ice from tub, and place in a freezer storage container.
  11. Freeze water ice for 3 hours.
  12. If frozen longer than 3 hours, pop container in microwave for 25 seconds to make it easier to scoop out of container.

Serves 4-5

Preparation Time 90 minutes;  Churn time: 8-10 minutes;  Freezer Time: 3 Hours AcadiaTwo’s Kitchen Antics