Peanut Butter And White Chocolate Ice Cream Sauce 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!

PEANUT BUTTER HOT FUDGE SAUCE

Steps:

• Add chocolate chips and peanut butter to blender.
• Over medium heat, bring butter, corn syrup, and evaporated milk to a gentle boil in a saucepan. Occasionally stir while bringing it to a boil.
• Remove from heat and add vanilla and a dash of salt. Stir.
• Pour butter mixture over chocolate chips and peanut butter in blender.
• Blending hot liquids can be a bit tricky although I've never had a problem blending my hot fudge. You might want to hold a towel over the lid just in case!
• Blend on low speed for about 20-30 seconds or until chocolate chips are melted and peanut butter is incorporated. It doesn't take long!
• Pour into a jar. Serve immediately or store in the fridge for up to 2 weeks.

PEANUT BUTTER SWIRLED WHITE CHOCOLATE ICE CREAM

Steps:

• In a large bowl pour in the white chocolate chips/chunks. Set aside.
• Fill a large bowl with cold water and ice.
• In a medium size sauce pan, over medium heat, stir together the milk, sugar, and salt until it is hot and steaming, but not boiling.
• In a separate medium sized bowl, whisk together the egg yolks.
• Once the milk mixture is hot, slowly, stream it down the side of the bowl into the egg yolks, constantly whisking it together. Don't pour it in all at once, you don't want to scramble your eggs.
• Pour the mixed egg yolks back into the medium pan and set it over medium heat.
• Using a rubber spatula, stir constantly all around, including the bottom of the pan, until the custard becomes thick and coats the spatula. Keep the liquid moving and do not let it boil.
• You'll know it is done when the custard begins to steam and you can run your finger across the spatula without it running back together.
• Pour the finished custard into the large bowl of white chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
• Set it over the ice bath and stir in the cream until cool.
• Cover the mixture and chill in the refrigerator until completely cooled through. 2-4 hours.
• Churn it in your ice cream maker according to your manufacturers instructions. Mine takes about 25 minutes. In the last five minutes, slowly stream in the melted peanut butter.
• Then pour it into a freezer safe container and cover with either a lid, or plastic wrap flat on the surface of the ice cream. Freeze until hardened, about 2-4 hours. Enjoy!

PEANUT BUTTER ICE CREAM SAUCE

Steps:

• Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
• Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.

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.

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:

• In a medium saucepan over medium high-heat, combine cream, milk, sugar cocoa powder and salt. Whisk mixture until it starts to simmer. Remove from heat and whisk in peanut butter until well combined. Add vanilla extract. Transfer to the refrigerator until completely chilled.
• When chilled, freeze the mixture according to the manufacturer's instruction. 5 minutes after churning, add chocolate. Add walnuts at the end.

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.

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.

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM

Steps:

• In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
• Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
• Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.

EASY CHOCOLATE PEANUT BUTTER SAUCE

Steps:

• In a medium saucepan over medium heat, bring 1 cup water to a boil.
• Whisk in cocoa powder and sugar; cook whisking constantly until the mixture forms bubbles around the edges of the pan.
• Simmer until sauce thickens slighty, whisking constantly (this should take about 3-4 minutes).
• Reduce heat to low and whisk in peanut butter; simmer until sauce thickens and is smooth (another 3 minutes longer).
• Remove from heat and add in vanilla; cool slightly.
• If not using immediately, cool completely and transfer to a glass bowl, cover and refrigerate.
• Just rewarm slightly before using.