Chocolate Peanut Butter Ice Cream
Created by Roxanne on October 14, 2011
- Servings: 8
- Prep Time: 10m
- Cook Time: 25m
- Recipe #513
Ingredients
- 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
How to Make
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Step 1: For Peanut Butter Patties: Stir together the peanut butter and sugar in a small bowl until thoroughly combined.
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Step 2: 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.
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Step 3: Note: Mixture might be sticky so you can refrigerate for 5 minutes before scooping.
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Step 4: Once you’ve used all of the mixture, put the plate in the freezer overnight.
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Step 5: For Ice Cream Base: Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan.
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Step 6: Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
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Step 7: Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
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Step 8: Chill the mixture overnight then freeze it in your ice cream maker according to the manufacturer’s instructions.
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Step 9: After you’ve removed the ice cream from the machine, stir in the peanut butter patties by hand.