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
HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
- Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
PEANUT BUTTER ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 49 milligrams, Sugar 14 grams, TransFat 0 grams
TO DIE FOR PEANUT BUTTER ICE CREAM
Make and share this To Die for Peanut Butter Ice Cream recipe from Food.com.
Provided by CheffLiLi
Categories Ice Cream
Time 9h30m
Yield 1 tub, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk, sugar and peanut butter in a medium saucepan until bubbly and smooth.
- Add 1 cup cream and cook for further 2 minutes,.
- Place 1 cup cream into large mixing bowl with a sieve on top.
- Beat egg yolks until shiny.
- Add egg yolks to heated mixture and cook for a further 5 minutes or until spatula can be coated by custard. Constantly mix the liquid.
- Add your vanilla pod beans to the mixture just before taking off the heat. Mix well.
- Pour custard through sieve into remaining cream in mixing bowl.
- Mix until smooth.
- Place in fridge for atleast 9 hours.
- Pour into ice cream machine and churn until a smooth, ice cream consistency is achieved.
- Serve cold.
Nutrition Facts : Calories 596.3, Fat 49.2, SaturatedFat 23, Cholesterol 251.1, Sodium 226.9, Carbohydrate 30.3, Fiber 1.9, Sugar 21.9, Protein 13.7
PEANUT BUTTER ICE CREAM
Make and share this Peanut Butter Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; set aside.
- In a saucepan, bring the milk to a simmer; slowly beat the hot milk into the eggs and sugar mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- Remove pan from heat and beat in the peanut butter.
- Pour the hot custard through a strainer into a large clean bowl.
- Allow the custard to cool slightly.
- Stir in the cream and vanilla; cover and refrigerate until cold or overnight.
- Stir the chilled custard; then freeze in 1 or 2 batches in you ice cream maker according to manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
- *Chocolate Peanut Butter Ice Cream: add ½ cup miniature chocolate chips to the machine when the ice cream is semifrozen; allow the machine to mix in the chips; proceed as directed.
Nutrition Facts : Calories 2971.5, Fat 220.9, SaturatedFat 105.7, Cholesterol 1157.8, Sodium 1058.1, Carbohydrate 198.7, Fiber 7.7, Sugar 164.4, Protein 66.6
PEANUT BUTTER ICE CREAM TOPPING
Reports Karen Buhr of Gasport, New York,"Whenever there's an ice cream social at church, this scrumptious topping is requested. It's easy to make."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-3/4 cups.
Number Of Ingredients 8
Steps:
- In a 1-1/2-qt. microwave-safe dish, combine the brown sugar, corn syrup, butter and salt. Cover and microwave on high for 2-1/2 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. , Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To reheat, microwave at 50% power for 30-60 minutes or until heated through.
Nutrition Facts : Calories 149 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER ICE CREAM BOMB
I invented this ice cream cake for a friend's birthday. It was a hit. It's really easy to make, but you need to have at least a day to do it.
Provided by Sarah in New York
Categories Frozen Desserts
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Filling:.
- Line a glass or plastic bowl with plastic bag.(Walmart bags work great!).
- Soften vanilla ice cream enough to mix in a mixer.
- Mix together 1/2 gallon of ice cream with peanut butter and vanilla. (Mix until smooth, but not runny.).
- Pour into lined bowl and freeze for about 30 minutes or until hard.
- Put remaining ice cream in fridge so it will stay soft.
- Spread the rest of vanilla ice cream in the bowl and allow to freeze for about 30 minutes or until hard.
- Crust:.
- Meanwhile, crush oreos in food processor or just put them in a plastic bag and beat them until fine crumbs form.
- Melt butter and mix into the oreos until well coated.
- Press onto the frozen ice cream and freeze for at least 2 hours or overnight.
- Frosting:.
- Mix gelatin and water together until dissolved.
- With electric mixer, whisk whipping cream, vanilla and sugar together until just starting to thicken.
- Slowly pour the dissolved gelatin into mixture and whip util stiff peaks form.
- Decorating ideas:.
- Take bomb out of freezer and invert onto desired plate. Take off plastic bag.
- Pipe whipping cream onto bomb however you desire. I used a #5 tip and piped little stars all over the cake from bottom to top, and left just enough room on the top to write happy birthday. You could just pipe the stars all over the whole cake!
- Freeze for about 40 minutes and serve!
- I promise it will be a hit every time!
Nutrition Facts : Calories 1213.6, Fat 85.6, SaturatedFat 43.8, Cholesterol 236.9, Sodium 609.6, Carbohydrate 100, Fiber 5.3, Sugar 79.6, Protein 20.6
PEANUT BUTTER PIE TO DIE FOR
This is so GOOD..The cook time includes freezing time..be prepared to enjoy a big glass of cold milk and a good movie to go with this tasty rich pie.
Provided by Heather Beldin
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix FIRST two ingredients.
- Put 1/2 of the mixture into the bottom of the Graham Cracker Crust.
- In another bowl mix all the rest of the ingredients till whipped.
- Spread into Graham Cracker Crust evenly.
- Sprinkle remaining mixture onto pie.
- Freeze for 1 hour then serve-- Keep refrigerated after serving.
- You can put resse's peanut butter cup pieces onto the pie also for a very rich flavor-- ENJOY.
Nutrition Facts : Calories 1018.6, Fat 72.8, SaturatedFat 25.5, Cholesterol 83.9, Sodium 698.3, Carbohydrate 77.7, Fiber 5.1, Sugar 56.6, Protein 24.2
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
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 Chocolate Ice Cream
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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