Chocolate Peanut Butter Ice Cream

This is the richest ice cream I have ever tasted. It is almost like frozen ganache or a frozen candy bar, so if you like it super rich and decadent you will love this ice cream. Peanut butter and chocolate are a natural pairing. I think what made the ice cream so luscious was adding a whole cup of peanut butter. That’s a big fat infusion and combined with a cup of heavy cream, it’s over the top. The Reese’s peanut butter cups contributed, as well. I used the mini peanut butter cups, but next time I would cut them in half. Keeping them whole was almost too much of a mouthful. You note, I say…almost!

Jack looks happy!

I made this ice cream for Jack when he and Esther were visiting a couple of weeks ago. I like to know in advance when we have company what their favorite ice cream is, and then make it for them. I love making ice cream!

I found this recipe on the ‘Barefeet in the Kitchen‘ site. Since I rarely wear shoes in the house I could relate to this site! It’s very easy to make and does not require a custard base (no eggs!), but you do have to heat the ingredients to a full boil.

Mix all, but these 2 ingredients together.

Just mix all ingredients, except the peanut butter and peanut butter cups, in a large saucepan. Heat over medium heat, stirring constantly, until it comes to a full boil. 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, according to the original recipe, up to 2 days. I let it sit in the fridge just overnight.

The next day process the mixture according to your ice cream makers instructions. This processed more quickly than usual. I think it was done in about 15 minutes. As the mixture is just about finished, remove the ice cream to a freezer-safe container and stir in the candy pieces.

Candies are in and ready to pop into the freezer.

DAYS HERE IN SOUTHERN ARIZONA ARE NEARING OR OVER 90 DEGREES

SO ICE CREAM IS VERY NECESSARY! 

UNTIL NEXT TIME, KEEP ON CHURNING IN YOUR OWN KITCHENS!

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Chocolate Peanut Butter Ice Cream

Very rich chocolate and peanut butter flavors, which is a perfect pairing. If you like decadent desserts, this one is for you!

Ingredients

• 1 cup Heavy cream
• 1 cup Whole milk
• 1/2 cup Sugar
• 1/4 cup Dutch process cocoa powder
• 1/8 tsp. Salt That's a pinch!
• 1/2 cup Smooth peanut butter
• 1 cup Reese's mini peanut butter cups I used the whole 7.6 oz. bag. Next time I would cut them in half.

Instructions

• In a large saucepan, combine all ingredients except the peanut butter and peanut butter cups. Whisk to combine and then heat over medium heat, stirring constantly, until it comes to a full boil.
• 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 overnight.
• The next day process according to manufacturers instructions. When the ice cream is nearly finished, remove to a freezer-safe container, and stir in the peanut butter cups. Mix well.
• Remove from the freezer for about 10 minutes before scooping and serving.