EGGLESS CHOCOLATE PEANUT BUTTER COOKIES
My brother in law can't have any eggs, so every time we have a family gathering, he can't eat the dessert because of the eggs. I made up this recipe and was SHOCKED that it came out good! Now everyone in my family LOVES THEM! I hope you do too!
Provided by Sclark
Time 31m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
- Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 18.9 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 157.1 mg, Sugar 10.1 g
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
PEANUT BUTTER ICE CREAM RECIPE
Here is a simple recipe for peanut butter ice cream, which can be made at home using an ice cream maker. Add one of the topping suggestions and enjoy.
Provided by Carroll Pellegrinelli
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Stir together the heavy and light cream, sugar, vanilla, salt and peanut butter in a large bowl until the sugar dissolves. You should have a fully incorporated liquid at this point.
- Pour the mixture into an ice cream maker and process it for 25 to 30 minutes, or according to the manufacturer's directions. You can eat the ice cream right away, or put it into the freezer to harden more. The peanut butter ice cream should keep well in the freezer for about one week.
Nutrition Facts : Calories 484 kcal, Carbohydrate 29 g, Cholesterol 82 mg, Fiber 1 g, Protein 8 g, SaturatedFat 18 g, Sodium 197 mg, Sugar 25 g, Fat 39 g, ServingSize 8 servings (1 quart), UnsaturatedFat 0 g
PEANUT BUTTER ICE CREAM
AWARD WINNING Chocolate Peanut Butter Ice Cream recipe! This homemade recipe is made in the ice cream maker and is for chocolate lovers! It's my family's favorite Summer ice cream!
Provided by Pamela
Categories Dessert
Number Of Ingredients 5
Steps:
- In a bowl using a hand mixer combine peanut and sugar until smooth.
- Add half and half, heavy creamy and vanilla and mix until everything is combined.
- Turn your ice cream maker on and pour the mixture into the freezer bowl.
- Let the ice cream mix until thickened, about 25 minutes.
- Serve immediately. If you prefer to have a firmer consistency then transfer the ice cream to a container and place in freezer for 2 hours.
- Enjoy!
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
CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES
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
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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- In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer), whip the heavy cream until stiff peaks form.
- Add in the peanut butter, cocoa powder, and sweetened condensed milk. Mix at low speed just until the ingredients are incorporated and the mixture is smooth, scraping down the sides of the bowl as needed.
- Pour into a freezer-safe container and cover with plastic wrap or a lid. Freeze for at least 2 hours (this will generally yield a soft-serve type consistency) or 4-6 hours for a firmer, scoopable consistency.
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- Add bananas into food processor (preferred) or blender. Blend until crumbly. Add milk, blending until smooth.
- Add peanut butter and cocoa powder. Blend until smooth, scraping down the sides of the processor as needed.
- Pour the ice cream mixture into a freezer-friendly container and smooth into an even layer; OR, optionally, do the following to create a Peanut Butter Swirl: Pour half of the mixture into a freezer-friendly, airtight container. Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of peanut butter over this layer of ice cream, creating big pockets of peanut butter. Keep it uneven for more chunky swirls! Pour the remaining half of the ice cream mixture over the peanut butter swirl. Tap again to even out the layer. Drizzle the remaining 2 tablespoons of peanut butter over the ice cream. Dip a butter knife straight down into the ice cream. Gently swirl the knife around in a clockwise motion, creating pretty peanut butter swirls. Do not over-stir, as that will fully mix the peanut butter into the ice cream and remove swirls.
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Reviews 6Category DessertCuisine AmericanTotal Time 8 hrs 20 mins
- Heat a medium pot over medium heat. Add heavy cream and whole milk, sugar, cocoa powder, vanilla extract and salt. Cook, stirring frequently until warmed through. Add peanut butter and continue to stir until smooth and thick and the mixture reaches a simmer.
- While the mixture is heating, in a medium glass bowl, whisk together the egg yolks. Now, temper the yolks. Slowly pour in 1/4 cup of the simmering cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the heated egg yolks into the pot with the cream and milk batter and stir. Remove from heat.
- Pour in the Bailey's and stir thoroughly. Add the chopped chocolate into the batter, mixing until chocolate has melted and mixture is smooth and thick.
- Let mixture cool to room temperature, cover with plastic wrap, and let it cool in the fridge for at least eight hours.
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- Add chocolate mass to a bowl with a spout, then add peanut butter and coconut milk to it and whisk until well combined and not chocolate or peanut butter are stuck to the bottom of the bowl anymore.
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