Peanut Butter Chocolate Ripple Ice Cream Recipes
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
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 AND PEANUT BUTTER RIBBON DESSERT
Peanut cookies form the crust of this light layered frozen dessert with chocolate and peanut layers, topped with a garnish of cookies and whipped topping.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 12
Number Of Ingredients 8
Steps:
- Crush 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
- Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
- Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 30 g, Cholesterol 26.2 mg, Fat 19.6 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 190.8 mg, Sugar 14.8 g
PEANUT BUTTER CHOCOLATE RIPPLE ICE CREAM
Steps:
- In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions.
- While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature.
- Spread one fourth ice cream in a 2-quart container and top with one third sauce. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard.
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Reviews 25Estimated Reading Time 6 minsCategory Dessert, Ice CreamTotal Time 40 mins
- To make the ice cream pour the milk, half-and-half and heavy cream into a medium saucepan, over medium heat. Bring the milk mixture just to a simmer while stirring occasionally. Remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they have lightened in color. Gradually add the sugar and whisk to combine. Temper the warm cream mixture into the eggs by drizzle spoonfuls into the egg yolks while whisking until at least half the cream is incorporated. Add the egg mixture into the remaining cream and place over low heat. Cook stirring constantly until the custard reaches 175 degrees on an instant read thermometer. Pour the custard into a glass or stainless steel bowl placed over an ice bath. Stir occasionally until the mixture cools, about 30 minutes. Cover and refrigerate the custard overnight or at least 8 hours. (About an hour before freezing the ice cream make the peanut butter fudge ripple and set aside to cool. See instructions below.) Process in your ice cream make according to the manufacturer instructions.
- To make the peanut butter fudge ripple, combine all ingredients into a small saucepan and place over low heat. Stir constantly until all the chocolate and peanut butter are melted and you have a smooth ganache. Remove the pan from the heat and set aside to cool. Stir occasionally while cooling.
- Once the ice cream is frozen and the fudge ripple cooled, Scoop about 1/3 of the frozen ice cream into a container. Drizzle spoonfuls of the fudge ripple on top, then repeat with more ice cream, more fudge ripple, etc. Take a large dull knife and swirl the two together with just a few strokes. Cover and freeze until the ice cream is frozen.
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- Whisk together the sugar, corn syrup, water, and cocoa powder in a small sauce pan over medium heat.
- In a large bowl, combine the condensed milk, evaporated milk, milk, peanut butter, sugar, and vanilla and stir until the sugar dissolves. There will be chunks of peanut butter throughout the mixture, but try to break them up into small-ish pieces. Once mixture is combined, add to your ice cream maker and continue according to manufacturer's instructions.
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- In a mixing bowl with a whisk attachment, whip the Friendly Farms Heavy Cream until medium stiff peaks form.
- In a separate bowl combine the Baker’s Corner Sweetened Condensed Milk, melted peanut butter, vanilla and salt. Mix well until completely combined.
- Pour the sweetened condensed milk mixture into the whipped cream and use a rubber spatula to fold everything together gently. Do not over mix as this can cause the whipped cream to deflate. Fold in the Clancy Peanut Butter Filled Pretzel Pieces, leaving out a few to crumble on top.
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5/5 (4)Total Time 24 hrs 5 minsServings 2
- In a medium size saucepan, combine 4 Tablespoons (1/4 cup) of the creamy peanut butter and peanut butter chips. Heat over low heat until completely melted. Remove from heat and set aside to cool a bit.
- In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk, vanilla extract, and remaining 2 Tablespoons of the peanut butter on high speed until smooth and thick (about 3-4 minutes).
- Spoon 1/3 of the ice cream into the bottom of a freezer-safe container or bowl (I prefer a loaf pan). Layer half of the melted peanut butter chips evenly over the ice cream, using a spatula to spread it around. Spoon another 1/3 of the ice cream on top of the peanut butter layer, and repeat layering with remaining melted peanut butter chips and 1/3 of the ice cream. Submerge a butter knife into the container and run it up and down the length of the container to "swirl" the peanut butter. Cover tightly and freeze overnight, or at least 8 hours. Ice cream can be stored in the freezer for up to 2 weeks.
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- In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. If you are impatient like me, increase the heat, but continue stirring non-stop. Do not step away at this point.
- When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
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Reviews 55Category DessertCuisine AmericanTotal Time 50 mins
- 1. To make the Fudge Ripple: Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)
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