TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM
I couldn't find any recipes for chocolate peanut butter ice cream on this site, so I made one up. This is amazingly delicious--trust me on this. After tasting this, you'll have a difficult time justifying a store bought ice cream purchase. You can leave out the peanut butter and have heavenly double chocolate ice cream, yum! If you like your ice cream on the sweeter side, you can add an additional 1/4 cup to 1/2 cup of sugar. Personally, I think the ice cream is sweet enough with 1/2 cup.
Provided by Sheryl
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 2h35m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 27.2 g, Cholesterol 119.4 mg, Fat 26.3 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 11.6 g, Sodium 122.9 mg, Sugar 21 g
HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE
The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert.
Provided by Laura
Time P1DT40m
Number Of Ingredients 11
Steps:
- Line a large baking sheet with wax paper.
- Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
- Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
- Put in freezer to harden.
- Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
- Bring mixture to a boil. Boil for 15 seconds whisking constantly.
- Remove from heat add peanut butter and chocolate and whisk until smooth.
- Add the additional 1 cup cream. Whisk to combine.
- Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
- Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
- Whisk egg yolks in a medium bowl.
- Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
- Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
- Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
- Discard any residue left on the strainer.
- Add vanilla and stir to combine.
- Chill for at least 3 hours in the refrigerator, or overnight.
- Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
- Add half of the churned ice cream to a freezer-friendly container.
- Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
- Freeze for at least 6 hours or overnight.
- Serve!
Nutrition Facts : ServingSize 0.5 cups, Calories 410 kcal, Carbohydrate 27 g, Protein 9 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 127 mg, Fiber 3 g, Sugar 21 g
PEANUT BUTTER ICE CREAM
AWARD WINNING Chocolate Peanut Butter Ice Cream recipe! This homemade recipe is made in the ice cream maker and is for chocolate lovers! It's my family's favorite Summer ice cream!
Provided by Pamela
Categories Dessert
Number Of Ingredients 5
Steps:
- In a bowl using a hand mixer combine peanut and sugar until smooth.
- Add half and half, heavy creamy and vanilla and mix until everything is combined.
- Turn your ice cream maker on and pour the mixture into the freezer bowl.
- Let the ice cream mix until thickened, about 25 minutes.
- Serve immediately. If you prefer to have a firmer consistency then transfer the ice cream to a container and place in freezer for 2 hours.
- Enjoy!
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
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).
CHOCOLATE PEANUT BUTTER BANANA "ICE CREAM" RECIPE BY TASTY
Here's what you need: bananas, creamy peanut butter, cocoa powder, milk
Provided by Alix Traeger
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
- Place all ingredients into a food processor or blender and blend until smooth.
- Pour contents into a loaf or small pan.
- Freeze one hour or until solid.
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, Sugar 15 grams
CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Provided by Kendra Vaculin
Categories Ice Cream Butter Vanilla Egg Peanut Butter Dessert Frozen Dessert Summer Father's Day Fourth of July Quick & Easy Vegetarian Bake Freeze/Chill Freezer Food Chocolate Memorial Day Labor Day
Yield Makes 16 sandwiches
Number Of Ingredients 12
Steps:
- Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
- Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
- Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
- Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
- Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
- Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
- When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.
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CHOCOLATE PEANUT BUTTER ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (14)Total Time 8 hrs 55 minsCategory DessertCalories 361 per serving
- In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. If you are impatient like me, increase the heat, but continue stirring non-stop. Do not step away at this point.
- When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
- Process according to your machine's instructions. When the ice cream is almost finished, stir in the chocolate pieces and transfer to a freezer-safe container. Enjoy!
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