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).
CHEAT DAY 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.
Provided by Roxanne J.R.
Categories Frozen Desserts
Time 25m
Yield 3-4 cups
Number Of Ingredients 7
Steps:
- 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.
- Using a spoon and your finger, scoop up small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the wrap covered dinner plate.
- It may help to refrigerate the peanut butter for a few minutes, to make it less sticky.
- 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 thoroughly 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.
Nutrition Facts : Calories 817.1, Fat 57.3, SaturatedFat 20, Cholesterol 59.7, Sodium 464, Carbohydrate 64.5, Fiber 6.9, Sugar 45.8, Protein 25
CHOCOLATE & PEANUT BUTTER ICE CREAM
Rich, decadent combination of two great flavors. I have an electric ice cream maker with a removeable, freezeable chamber. This makes enough batter to make 1 1/2 quarts of ice cream. I originally got this recipe after writing to Chef Bob Bowersox at QVC, after I saw him demonstrate this recipe. He very kindly sent me the recipe and I very kindly bought the machine. :) Plan ahead - you need to have your freezer chamber ready to go and you will also need to pre-chill the batter in the fridge for at least 30 minutes prior to making ice cream. If you like your ice cream to be firm enough to scoop, then after freezing in the machine, you will need to put it in your regular freezer for a while to get harder. It is more of soft serve consistency when the machine completes its cycle. "Cook" time is about how long the machine takes to run its cycle.
Provided by HeatherFeather
Categories Frozen Desserts
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- If you are using an electric ice cream maker with a removeable chamber, make sure your freezing chamber is already frozen according to the manufacturer's directions.
- Combine peanut butter,egg substitutes,vanilla, sugar,and cocoa powder until very smooth.
- Mix in cream and half& half and combine well.
- Put this mixture into a pitcher, cover, and chill in the refrigerator at least 30 minutes or up to 8 hours.
- When you are ready to make your ice cream, set your freezing chamber into your machine (or follow the instructions on your machine if you have a diffrent type of ice cream maker).
- Stir the ice cream batter before adding to your machine and freezing according to the directions on your ice cream maker.
- Once the machine is finished, place ice cream (which may still be a bit soft but should not be runny when done) into an airtight plastic freezer container and let harden to the consistency you prefer.
- Homemade ice cream does not keep for more than a couple of days, so eat this up soon.
Nutrition Facts : Calories 752.8, Fat 57.9, SaturatedFat 26.8, Cholesterol 123.7, Sodium 264.1, Carbohydrate 53.7, Fiber 7.3, Sugar 37.9, Protein 17.6
CHOCOLATE PEANUT BUTTER ICE CREAM
Kraft has introduced, here in Canada, a chocolate peanut butter. I knew I had to try it in an ice cream, and came up with this yummy dessert. But it's not just me who likes it; so far, everyone who has tried it has been impressed.
Provided by Lennie
Categories Frozen Desserts
Time 4h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan, over medium heat, whisk together the first four ingredients, milk to salt, and cook, stirring constantly, until thickened. Turn off heat.
- Using a small ladle or spoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from clumping up. I do this a dribble at a time.
- Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium.
- Whisking constantly, cook egg mixture for just two minutes, then turn off heat and remove pot from burner.
- Place the chocolate peanut butter in a small bowl and whisk about half the milk mixture in and combine well, then add this mixture back into the pot, combining all well. Scrape into a bowl (it will be thick), cover with plastic wrap, and refrigerate until completely cold (about 3 hours should do it).
- After mixture is cold, remove from fridge and whisk in the light cream. The peanut butter mixture will be very stiff so it's slow-going at first, but bear with it as it will all come together. Once the peanut butter mixture is completely combined with the light cream, whisk in the heavy cream and the vanilla.
- Prepare ice cream according to the directions that came with your ice cream maker; I let my Cuisinart ice cream maker run for about 25 minutes and that worked well.
- Freeze for several hours to harden. This mixture yields slightly less than one quart.
Nutrition Facts : Calories 217, Fat 15.6, SaturatedFat 9.5, Cholesterol 78.8, Sodium 61, Carbohydrate 16.8, Sugar 13.9, Protein 3.2
CHOCOLATE PEANUT BUTTER ICE CREAM (NO EGGS)
Make and share this Chocolate Peanut Butter Ice Cream (No Eggs) recipe from Food.com.
Provided by hansje54
Categories Ice Cream
Time 10m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk cream, cocoa, sugar and salt in a saucepan to a a full roiling boil (should be foamy).
- Chill.
- Mix peanut butter and confectioner's sugar together (adjust amount of sugar to taste).
- Churn chocolate batter in an ice cream maker, per manufacturer's instructions.
- In a container, layer churned batter with dollops of peanut butter.
- Freeze.
Nutrition Facts : Calories 732.5, Fat 60.8, SaturatedFat 30.8, Cholesterol 163, Sodium 232.3, Carbohydrate 41.6, Fiber 2.9, Sugar 32, Protein 11.5
TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM
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
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
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- For the ice cream base: Pour the heavy cream into a stand mixer bowl. Add the vanilla extract. Using the whisk attachment, whip the cream into stiff peaks.
- Gently fold half of the whipped cream into the condensed milk, then add the remaining whipped cream and fold in until combined. Transfer the mixture to a loaf pan or freezer-safe container.
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- Remove the ice cream base from the freezer. Scoop out half into a bowl. Pour half of the chocolate sauce over the base in the loaf pan and swirl with a knife.
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