Chocolatepeanutbuttericecream Recipes

HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE

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!

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).

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

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 SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.