Chocolate Peanut Butter Ice Cream No Eggs Recipes

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TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM



To Die For Double Chocolate Peanut Butter Ice Cream image

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

2 cups whole milk
1 cup heavy whipping cream
½ cup white sugar
½ cup unsweetened cocoa powder
4 egg yolks
¾ cup semisweet chocolate chips
½ teaspoon vanilla extract
¾ cup peanut butter, or to taste

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

CHEAT DAY CHOCOLATE PEANUT BUTTER ICE CREAM



Cheat Day Chocolate Peanut Butter Ice Cream image

This recipe is from The Perfect Scoop by David Lebovitz. It is extremely delicious and uses no eggs or heavy cream.

Provided by Roxanne J.R.

Categories     Frozen Desserts

Time 25m

Yield 3-4 cups

Number Of Ingredients 7

6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners' sugar
2 cups half-and-half
1/4 cup unsweetened dutch cocoa
1/2 cup sugar
1 pinch salt
1/2 cup smooth peanut butter

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.

Nutrition Facts : Calories 817.1, Fat 57.3, SaturatedFat 20, Cholesterol 59.7, Sodium 464, Carbohydrate 64.5, Fiber 6.9, Sugar 45.8, Protein 25

EGGLESS CHOCOLATE PEANUT BUTTER COOKIES



Eggless Chocolate Peanut Butter Cookies image

My brother in law can't have any eggs, so every time we have a family gathering, he can't eat the dessert because of the eggs. I made up this recipe and was SHOCKED that it came out good! Now everyone in my family LOVES THEM! I hope you do too!

Provided by Sclark

Categories     Desserts     Cookies

Time 31m

Yield 24

Number Of Ingredients 11

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup butter, softened
1 cup sugar
2 tablespoons brown sugar
½ teaspoon vanilla extract
¼ cup cocoa powder
⅓ cup peanut butter
½ cup milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
  • Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
  • Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 18.9 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 157.1 mg, Sugar 10.1 g

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