PEANUT BUTTER ICE CREAM
There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.
Provided by Carol Kicinski
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Wheat/Gluten-Free Back to School Backyard BBQ Frozen Dessert Birthday Party Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
- Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.
HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE
The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert.
Provided by Laura
Time P1DT40m
Number Of Ingredients 11
Steps:
- Line a large baking sheet with wax paper.
- Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
- Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
- Put in freezer to harden.
- Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
- Bring mixture to a boil. Boil for 15 seconds whisking constantly.
- Remove from heat add peanut butter and chocolate and whisk until smooth.
- Add the additional 1 cup cream. Whisk to combine.
- Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
- Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
- Whisk egg yolks in a medium bowl.
- Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
- Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
- Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
- Discard any residue left on the strainer.
- Add vanilla and stir to combine.
- Chill for at least 3 hours in the refrigerator, or overnight.
- Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
- Add half of the churned ice cream to a freezer-friendly container.
- Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
- Freeze for at least 6 hours or overnight.
- Serve!
Nutrition Facts : ServingSize 0.5 cups, Calories 410 kcal, Carbohydrate 27 g, Protein 9 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 127 mg, Fiber 3 g, Sugar 21 g
PEANUT DELIGHT
Peanut butter, cream cheese, chocolate pudding and cool whip dessert that will be an instant hit at any gathering.
Provided by SMacDermaid
Categories Dessert
Time 45m
Yield 20-24 pieces, 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Bake crust as directed and cool before adding each layer in order.
- Crust: Melt butter. Add flour and chopped nuts. Mix well and press into cake pan. Bake crust for 10-15 mintues @ 350 degrees.
- 1st layer: Blend together cream cheese and peanut butter. Add in powdered sugar. Fold in cool whip.
- 2nd layer: Chocolate pudding.
- 3rd layer: Cool whip, cherried and chopped nuts.
- Enjoy!
Nutrition Facts : Calories 367.2, Fat 24.7, SaturatedFat 13.6, Cholesterol 34.7, Sodium 153.1, Carbohydrate 31.6, Fiber 1.8, Sugar 19.1, Protein 7
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