Peanut Butter Ice Cream With A Hard Chocolate Shell Recipes

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HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE



Homemade Chocolate Peanut Butter Ice Cream Recipe image

The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert.

Provided by Laura

Categories     Dessert     ice cream

Time P1DT40m

Number Of Ingredients 11

2 cups heavy cream
4 TBS unsweetened cocoa powder
4 oz semisweet chocolate, chopped ((2/3cup))
½ cup creamy peanut butter
1 cup whole milk
¾ cup granulated sugar
Pinch sea salt
4 egg yolks
½ tsp pure vanilla extract
½ cup creamy peanut butter
3 TBS powdered sugar

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!

Nutrition Facts : ServingSize 0.5 cups, Calories 410 kcal, Carbohydrate 27 g, Protein 9 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 127 mg, Fiber 3 g, Sugar 21 g

PEANUT BUTTER SHELL



Peanut Butter Shell image

Why should chocolate lovers have all the fun? Now peanut butter fans can have a nice crunchy shell on their ice cream, too. If you use coconut oil you get the bonus of a little tropical flavoring, though it takes just a tad longer to set up.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield about 3/4 cup

Number Of Ingredients 3

1/2 cup smooth peanut butter
1/4 cup virgin or extra-virgin coconut oil or vegetable shortening
Chocolate, strawberry or Neapolitan ice cream

Steps:

  • Combine the peanut butter and coconut oil in a microwave-safe medium bowl, and microwave for 30-second increments, stirring after each, until smooth and runny. Let cool at room temperature for a few minutes.
  • When ready to serve, pour the coating over the ice cream, and let it harden.

PEANUT BUTTER ICE CREAM WITH A HARD CHOCOLATE SHELL



Peanut Butter Ice Cream with a Hard Chocolate Shell image

Provided by Adeena Sussman

Categories     Chocolate     Dessert     Low Fat     Kid-Friendly     Low Cal     Frozen Dessert     Peanut     Summer     Peanut Butter     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup chunky peanut butter
8 ounces frozen fat-free whipped topping, thawed
2 ounces dark chocolate (70 percent cacao), chopped
2 teaspoons vegetable oil
2 tablespoons salted peanuts, chopped

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 ICE CREAM



Chocolate Peanut Butter Ice Cream image

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

2 ounces semisweet chocolate
4 tablespoons cocoa powder
1 1/2 cups milk
2 eggs, lightly beaten
2/3 cup sugar
1 cup whipping cream
1 teaspoon pure vanilla extract
1/2 cup peanut butter

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).

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

INSTANT CHOCOLATE HARD SHELL



Instant Chocolate Hard Shell image

Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!

Provided by Fervent Frugal Foodie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 6m

Yield 32

Number Of Ingredients 2

2 cups semisweet chocolate chips
⅔ cup coconut oil

Steps:

  • Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 6.6 g, Fat 7.7 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 5.8 g, Sodium 1.2 mg, Sugar 5.7 g

EASY HOMEMADE PEANUT BUTTER OR CHOCOLATE MAGIC SHELL TOPPING



Easy Homemade Peanut Butter or Chocolate Magic Shell Topping image

Just like the real thing, don't just use this for ice cream, drizzle it on top of frozen desserts--- I would strongly suggest to only use margarine for this, I have made it with butter in the past and the butter overpowers the flavor ;-)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 46m

Yield 3/4 cup (approx)

Number Of Ingredients 3

2/3 cup peanut butter chips (semi heaping, or use semi-sweet chocolate chips or use half of each) or 2/3 cup chocolate chips (semi heaping, or use semi-sweet chocolate chips or use half of each)
2 tablespoons stick margarine
3 teaspoons vegetable oil or 3 teaspoons canola oil

Steps:

  • Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).
  • Microwave on high for about 45 seconds; remove and stir until blended and smooth.
  • Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!).
  • This will harden when combined with frozen ingredients.

Nutrition Facts : Calories 1219.8, Fat 92.8, SaturatedFat 28.2, Cholesterol 1.5, Sodium 728.1, Carbohydrate 70.4, Fiber 7.5, Sugar 57.2, Protein 27.7

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES



Chocolate-Peanut Butter Sheet Pan Ice Cream Sandwiches image

An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.

Provided by Kendra Vaculin

Categories     Ice Cream     Butter     Vanilla     Egg     Peanut Butter     Dessert     Frozen Dessert     Summer     Father's Day     Fourth of July     Quick & Easy     Vegetarian     Bake     Freeze/Chill     Freezer Food     Chocolate     Memorial Day     Labor Day

Yield Makes 16 sandwiches

Number Of Ingredients 12

Nonstick vegetable oil spray
1¼ cup (2½ sticks) unsalted butter, divided
¾ cup (50 g) unsweetened cocoa powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. baking powder
2 cups granulated sugar, divided
1 tsp. vanilla extract
3 large eggs
1¾ cups (219 g) all-purpose flour, divided
¼ cup creamy peanut butter or other nut butter
Flaky sea salt
3 pints vanilla ice cream, softened on counter about 5 minutes

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.

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Top Asked Questions

What kind of chocolate do you put in a peanut butter shell?
Peanut Butter Shell: Use milk chocolate. Stir 3 tablespoons creamy peanut butter and 1/2 cup chopped salted roasted peanuts into the warm sauce; let cool. Confetti Shell: Use white chocolate. Let the sauce cool, then stir in 1/2 cup rainbow sprinkles.
How do you make strawberry and peppermint shells?
Mint Shell: Use bittersweet chocolate. Stir 1 1/2 teaspoons peppermint extract into the warm sauce; let cool. Strawberry Shell: Use white chocolate. Finely grind 1 cup freeze-dried strawberries in a food processor, then stir into the warm sauce. Strain through a fine-mesh sieve, then let cool. Here, three different easy methods.
What's the secret to making the perfect ice cream shell topping?
The secret is coconut oil, which causes the melty creation to harden once it hits ice cream. Though you can easily buy a jar of it in the grocery store, making our own shell topping from scratch is so much more fun for ice cream lovers big and small. Here's how to make a variety of other irresistible shell toppings this summer.
What is the secret to making chocolate ice cream taste good?
Though rainbow sprinkles and chopped nuts make great toppings, there's something about a classic chocolate shell that turns any flavor of ice cream into a must-have treat. The secret is coconut oil, which causes the melty creation to harden once it hits ice cream.

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