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Weak. I was just nothing but weak when I sat down in front of a bowl of this chocolate peanut butter ice cream. I should’ve stopped eating it long before I did, but I couldn’t. Packed with chocolately flavor and peanut butter creaminess, this is seriously yummy ice cream. This is not diet ice cream, either. That’s probably why it’s sooooo good.
You Could Add Nuts. If You Wanted To.
I love nuts in ice cream, but I did not use crunchy peanut butter when I made this. If you’re tempted to add nuts, do it after you’ve made the ice cream. Just fold it in. Roasted peanuts or chopped pecans are best.
I use my old trusty ice cream maker. It’s not fru-fru fancy, and it doesn’t have a bunch of buttons and flashing lights, but it’s a real workhorse. It doesn’t make a huge batch of ice cream at once, but I’ve found it perfect for the two of us and it would be fine for 4 people too. Probably 8 normal people, but this ice cream is so good it’s hard to be ‘normal’ around it and eat just a small scoop.
Also try my butter pecan ice cream and my homemade strawberry ice cream!
Chocolate Peanut Butter Ice Cream
Equipment
Ingredients
- 2 cups half and half
- ¼ cup cocoa powder
- ½ cup white sugar
- pinch kosher salt
- ½ cup creamy peanut butter do NOT use crunchy
Instructions
- Whisk together the half and half, cocoa powder, sugar and salt in a large sauce pan
- Heat over medium-high until boiling and starting to foam.
- Remove from heat. Whisk in the peanut butter until blended and smooth.
- Chill in fridge for at least 1 hour then process in your ice cream maker.
Notes
Nutrition
Nutritional values are approximate.
