Chocolate Peanut Butter Ice Cream
If you are a fan of chocolate and peanut butter, this ice cream recipe is sure to satisfy your sweet tooth! It's super rich and creamy and is like a Reese's Peanut Butter cup in steroids!
Ingredients
Ice Cream Base
- ½ cup smooth peanut butter
- 2 cups half & half UK: Use 1 cup heavy cream and 1 cup whole milk
- ½ cup granulated sugar plus 2 teaspoons
- ¼ cup unsweetened cocoa powder I used Green & Black
- 1 pinch salt
Peanut Butter Chunks
- ½ cup smooth peanut butter
- 3 tbsp powdered sugar UK: confectioner's sugar
Instructions
To make the peanut butter chunks
- Line a large baking sheet with wax paper.
- Mix together the peanut butter and powdered sugar until smooth.
- Drop ¼ tsp portions of the mixture onto the wax paper.
- Add to the freezer to harden.
To make the ice cream base
- Whisk together half-and-half, cocoa powder, sugar, and salt in a large saucepan over medium heat. Whisk until it comes to a full, rolling boil and starts to foam up.
- Remove from heat and mix in peanut butter. Stir until thoroughly blended.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Add the frozen peanut butter chunks to the ice cream. Stir in gently.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
*Cuisinart users:
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Serving: 1gCalories: 338kcalCarbohydrates: 27gProtein: 10gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 21mgSodium: 181mgPotassium: 303mgFiber: 3gSugar: 21gVitamin A: 214IUVitamin C: 1mgCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!
