20 Second Peanut Butter Chunk Ice Cream Recipes

20-SECOND PEANUT BUTTER CHUNK ICE CREAM

Steps:

• In a food processor, add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate. Do not overblend.
• Transfer ice cream to a loaf pan and cover with plastic wrap. Freeze until hardened, at least 8 hours, or overnight. Alternatively, for a soft-serve consistency, serve immediately.
• ALTERNATIVE FLAVORS:.
• MIXED BERRY: Omit peanut butter and add 2 cups mixed frozen berries.
• STRAWBERRY: Omit peanut butter and add 1 1/2 cups frozen strawberries at the initial blending. When smooth, 1 cup chopped frozen strawberries at the end, pulsing just until incorporated. Do not overblend.
• CHOCOLATE MINT: Omit peanut butter and add 2-3 drops mint extract (or more to taste) at the initial blending. When smooth, add a few drops of green food coloring to reach desired color (optional), blending until color is well-distributed. Add 3 1/2 ounces roughly chopped semi-sweet chocolate, pulsing just until incorporated. Do not overblend.
• NUTELLA: Omit peanut butter and add 5 tablespoons Nutella at initial blending. When smooth, add 3 tablespoons Nutella and pulse just until incorporated. Do not overblend.

PEANUT BUTTER CHUNK ICE CREAM

Steps:

• Whisk peanut butter, corn syrup and warm water in small bowl.
• Remove ice cream from packaging; place in large metal bowl. Let stand at room temperature 15 minutes to soften. Stir in peanut butter mixture, peanuts and cookie pieces. Freeze for 1 hour or until consistency of very thick oatmeal.
• Stir fudge sauce in small bowl to loosen, or microwave on high power 15 seconds to thin slightly but not heat. Remove ice cream from freezer. Swirl in fudge. Freeze until firm. To serve, garnish with nuts if desired.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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.