Peanut Butter Chocolate Chip Ice Cream Food

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM

Steps:

• Beat eggs until frothy, beat in sugar, then add Peanut Butter and corn syrup.
• Add the heavy cream, half & half, milk and vanilla extract.
• Mix well and freeze in an ice cream freezer.
• Before hardening off the ice cream stir in the chocolate chips and peanuts.

CHOCOLATE PEANUT BUTTER ICE CREAM

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).

PEANUT BUTTER & CHOCOLATE CHIP ICECREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium mixing bowl, sift together flour, baking soda and salt and set aside. In a stand mixer with the paddle attachment, cream the butter, peanut butter, sugar and brown sugar until light and fluffy - about 8 minutes. Add egg and vanilla extract and beat until thoroughly combined. Reduce mixer to low, slowly add the flour mixture and beat until just combined.
• Using a small ice cream scoop (1 3/4 inch), scoop dough into 1-1/2 inch balls and roll in remaining 1/4 cup sugar to coat evenly and place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12-15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.
• Slice bananas into 1/8-inch thick slices and fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.

PEANUT BUTTER, CHOCOLATE CHIP, AND BACON ICE CREAM

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place bacon slices on the baking sheet and coat with brown sugar only on one side.
• Bake in the preheated oven, flipping once half way through, until browned and caramelized, 10 to 12 minutes. Remove bacon from the oven and place on a wire rack. Cool, break into small pieces, and set aside.
• Add peanut butter, sugar, and salt to a large mixing bowl. Blend until smooth using an electric mixer. Add milk, mixing on low speed until sugar is dissolved. Stir in the heavy cream and vanilla just until incorporated.
• Pour into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Gradually sprinkle chocolate chips and crumbled bacon over the ice cream in the last few minutes of churning. Do not over churn because you may dissolve the bacon.
• Transfer the ice cream to an airtight container and freeze, 3 hours to overnight.