Chocolate Peanut Butter Ice Cream No Eggs Recipes

TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

PEANUT BUTTER CUP ICE CREAM

Steps:

• In a blender, blend together the cream, sugar, peanut butter, vanilla, and salt until smooth. Refrigerate the mixture until cold, at least 1 hour.
• Once cold, churn the ice cream mixture according to your ice cream machine's instructions. During the last few minutes of churning, add the peanut butter cups. Freeze until firm, 4 hours or preferably overnight.

CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• In a heavy saucepan, over medium heat, whisk together the first four ingredients, milk to salt, and cook, stirring constantly, until thickened. Turn off heat.
• Using a small ladle or spoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from clumping up. I do this a dribble at a time.
• Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium.
• Whisking constantly, cook egg mixture for just two minutes, then turn off heat and remove pot from burner.
• Place the chocolate peanut butter in a small bowl and whisk about half the milk mixture in and combine well, then add this mixture back into the pot, combining all well. Scrape into a bowl (it will be thick), cover with plastic wrap, and refrigerate until completely cold (about 3 hours should do it).
• After mixture is cold, remove from fridge and whisk in the light cream. The peanut butter mixture will be very stiff so it's slow-going at first, but bear with it as it will all come together. Once the peanut butter mixture is completely combined with the light cream, whisk in the heavy cream and the vanilla.
• Prepare ice cream according to the directions that came with your ice cream maker; I let my Cuisinart ice cream maker run for about 25 minutes and that worked well.
• Freeze for several hours to harden. This mixture yields slightly less than one quart.

CHOCOLATE & PEANUT BUTTER ICE CREAM

Steps:

• If you are using an electric ice cream maker with a removeable chamber, make sure your freezing chamber is already frozen according to the manufacturer's directions.
• Combine peanut butter,egg substitutes,vanilla, sugar,and cocoa powder until very smooth.
• Mix in cream and half& half and combine well.
• Put this mixture into a pitcher, cover, and chill in the refrigerator at least 30 minutes or up to 8 hours.
• When you are ready to make your ice cream, set your freezing chamber into your machine (or follow the instructions on your machine if you have a diffrent type of ice cream maker).
• Stir the ice cream batter before adding to your machine and freezing according to the directions on your ice cream maker.
• Once the machine is finished, place ice cream (which may still be a bit soft but should not be runny when done) into an airtight plastic freezer container and let harden to the consistency you prefer.
• Homemade ice cream does not keep for more than a couple of days, so eat this up soon.

PEANUT BUTTER ICE CREAM (NO COOK)

Steps:

• Beat peanut butter and sugar until smooth.
• Slowly beat in 1 cup half and half until thoroughly combined.
• Whisk in 2 cups half and half, vanilla and salt.
• Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
• Add mix in's in the last 5 minutes.

CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).