Sunday, August 18, 2013

Peanut Butter Ice Cream with Dark Chocolate Ripple and Chocolate Covered Peanuts

Since there were no eggs to temper and custard to make, this ice cream was SUPER FAST to make. Really, just a push of a few buttons here and a plop or two there.

 This was a BIG hit with the children.  They couldn't stop raving.  Matt said it was like eating cold fudge.  (They all give it five stars...)  I, on the other hand, didn't care for it too much.  I'd give it three stars, max.  I couldn't help but think there was a very oily undertone.  I guess that is to be expected, it being made with peanut butter and all.  If you like, make it and decide for yourself!

Peanut Butter Ice Cream with Dark Chocolate Ripple 
(and garnished with Chocolate Covered Peanuts) *****
yield: 1 quart

You'll need:
3/4 c. peanut butter
a heaping 3/4 c. sugar
2 2/3 cup heavy whipping cream (or half and half if you want to be less naughty)
pinch o' salt
a splash of vanilla

1/2 cup dark chocolate morsels
1 teaspoon coconut oil
1/4 cup peanuts

In a food processor or blender, puree' the peanut butter, sugar, cream, salt, and vanilla until smooth.

Chill thoroughly in fridge- then freeze in ice cream maker according to manufacturer's instructions.

While it is churning, put the dark chocolate chips and coconut oil in a microwavable bowl and microwave in increments of 30 seconds until melted and smooth.

Put a layer of peanut butter ice cream in a freezable container , followed by a dollop of melted chocolate- spread around thinly.  Continue the peanut butter and chocolate layers until you have about 1/4 cup of melted chocolate left.  Freeze ice cream until hard.

Add peanuts to the bowl of remaining chocolate, coat.  Spread on wax paper until cooled.  Serve atop or on the side.  Or just eat them.  That works too.

1 comment:

Abbi said...

This looks very yummy to me! Since I like peanut butter plain I think I would like this too.