Cheat Day Chocolate Peanut Butter Ice Cream Recipes

CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE

Steps:

• Add the dark chocolate, milk chocolate, cocoa powder, and salt to a metal or glass bowl and nest it over a pan of simmering water. Melt the chocolate, stirring occasionally, until smooth. Remove the bowl from the pan of simmering water and set aside.
• In a small bowl, stir together the milk powder and sugar.
• Add the cream, milk, and glucose syrup to a medium sized heavy bottom sauce pan and cook, whisking occasionally with a wire whisk, until the mixture comes to a full rolling boil.
• Pour the milk powder mixture into the sauce pan and whisk to combine. Reduce the heat to a low, simmer and cook for an additional two minutes, whisking constantly. Remove from the heat.
• Pour about 1/3 of the hot milk mixture into the melted chocolate, whisking until smooth. Gradually add the remaining milk in two or three additions, whisking to incorporate completely with each addition.
• Fill a large bowl two-thirds full with ice and a little water. Nest the bowl with your ice cream base into this ice bath and let it sit at room temperature, stirring occasionally until it's cool to the touch.
• Pour the ice cream base into a blender, add the xanthan gum and blend on medium speed to combine.
• Strain the mixture through a fine mesh sieve, cover and refrigerate for at least 4 hours, or preferably overnight.
• Add the peanut butter, coconut oil and salt to a medium size heat proof bowl and place the bowl over a pan of simmering water. Stir the mixture until melted and smooth. Remove the bowl from the simmering water and let cool to room temperature. Store in an airtight container at room temperature until ready to use.
• Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it's the consistency of soft serve ice cream. Scoop about 1/3 of the ice cream into a container and drizzle with about 1/2 of the peanut butter. Layer another third of the ice cream over the peanut butter and drizzle with the remaining peanut butter. Top with the remaining chocolate ice cream and smooth the top. Cover tightly and freeze until it hardens completely, around 4 hours.

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.

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).

PEANUT BUTTER ICE CREAM

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!

CHEAT DAY CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• For Peanut Butter Patties.
• Stir together the peanut butter and sugar in a small bowl until thoroughly combined.
• Cover a dinner plate with plastic wrap.
• Using a spoon and your finger, scoop up small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the wrap covered dinner plate.
• It may help to refrigerate the peanut butter for a few minutes, to make it less sticky.
• Once you've used all of the mixture, put the plate in the freezer overnight.
• For Ice Cream Base.
• Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan.
• Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
• Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
• Chill the mixture thoroughly then freeze it in your ice cream maker according to the manufacturer's instructions.
• After you've removed the ice cream from the machine, stir in the peanut butter patties by hand.

PEANUT BUTTER ICE CREAM WITH A HARD CHOCOLATE SHELL

Steps:

• In a microwave-safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds. In a bowl, fold together peanut butter and whipped topping until swirled. Cover and freeze until solid, 4 to 6 hours. In another microwave-safe bowl, nuke chocolate and oil, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes; let cool to room temperature. Divide frozen peanut butter mixture among 4 bowls. Divide chocolate sauce and peanuts among bowls; let sauce harden before serving.

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES

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.

CHOCOLATE PEANUT BUTTER BANANA "ICE CREAM" RECIPE BY TASTY

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!