Chocolate Peanut Butter Ice Cream
"This recipe is from The Perfect Scoop by David Lebovitz. It is extremely delicious and uses no eggs or heavy cream. Cook time is how long it takes to churn in my ice cream maker. "
- Peanut Butter Patties:
- 6 tablespoons peanut butter (smooth or crunchy)
- 2 tablespoons confectioners' sugar
- Ice Cream Base:
- 2 cups half-and-half
- 1/4 cup unsweetened dutch cocoa
- 1/2 cup sugar
- 1 pinch salt
- 1/2 cup smooth peanut butter
What You Will Need
No special items needed.
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, scoop about 1/2 teaspoon each of the mixture and drop them onto the wrap covered dinner plate.
Note: Mixture might be sticky so you can refrigerate for 5 minutes before scooping.
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 overnight 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.
- Serving Size: 1 (107.6 g)
- Calories 317.4
- Total Fat - 22 g
- Saturated Fat - 7.4 g
- Cholesterol - 22.4 mg
- Sodium - 90.7 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 2.6 g
- Sugars - 16.2 g
- Protein - 9.3 g
- Calcium - 80.9 mg
- Iron - 1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg