Prep 40 mins
Cook 30 mins
Rich, decadent combination of two great flavors. I have an electric ice cream maker with a removeable, freezeable chamber. This makes enough batter to make 1 1/2 quarts of ice cream. I originally got this recipe after writing to Chef Bob Bowersox at QVC, after I saw him demonstrate this recipe. He very kindly sent me the recipe and I very kindly bought the machine. :) Plan ahead - you need to have your freezer chamber ready to go and you will also need to pre-chill the batter in the fridge for at least 30 minutes prior to making ice cream. If you like your ice cream to be firm enough to scoop, then after freezing in the machine, you will need to put it in your regular freezer for a while to get harder. It is more of soft serve consistency when the machine completes its cycle. "Cook" time is about how long the machine takes to run its cycle.
- 1 cup sweet creamy peanut butter (such as Jiff)
- 2 ounces pasteurized liquid egg substitute (such as Egg Beaters)
- 2 teaspoons real vanilla extract
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 2 cups heavy cream (no substitutes)
- 1 cup half-and-half (do not use fat free)
- If you are using an electric ice cream maker with a removeable chamber, make sure your freezing chamber is already frozen according to the manufacturer's directions.
- Combine peanut butter,egg substitutes,vanilla, sugar,and cocoa powder until very smooth.
- Mix in cream and half& half and combine well.
- Put this mixture into a pitcher, cover, and chill in the refrigerator at least 30 minutes or up to 8 hours.
- When you are ready to make your ice cream, set your freezing chamber into your machine (or follow the instructions on your machine if you have a diffrent type of ice cream maker).
- Stir the ice cream batter before adding to your machine and freezing according to the directions on your ice cream maker.
- Once the machine is finished, place ice cream (which may still be a bit soft but should not be runny when done) into an airtight plastic freezer container and let harden to the consistency you prefer.
- Homemade ice cream does not keep for more than a couple of days, so eat this up soon.
Personally, I never got a chance to try this because the kids I watch ate it all and licked the bowl clean before I had a chance to sample it. They begged, and begged for me to make it again, so for me, it was simple to make and look delish. According to the kids, it's "the bestest ever". The kids said it tasted like ice cream "Reese's Candy".
Oh my, Heather, this was unbelievable! I know you said no substitutions, but to make it a *little* healthier, I used half and half in place of the heavy cream and fat free half and half in place of the regular half and half! It was out of this world...rich and creamy! One suggestion...the peanut butter, cocoa, vanilla and sugar mixture was just about impossible to mix by hand...it turned out like a lump of play dough. Even more impossible was trying to combine that with the half and half. I pulled out the blender, dumped it all in and that problem disapeared! I can't describe how great this was...the whole family loved it and I will make it again and again! My husband said it was better than any ice cream we ever bought in a store. Thanks so much for posting!
First off, I did make some changes: I used 4 cups whole milk, as that's what I had, and what I always use for ice cream. Second, I used 2 raw, pastured eggs instead of the egg liquid. I blended it all with my immersion blender and forgot to chill it before putting it into my pre-chilled ice cream machine. Even with that omission, it still turned out fine after a few hours in the freezer. It's delicious, a perfect flavour combination of chocolate and peanut butter at just the right intensity. I may reduce the sugar next time I make it, or simply use my natural peanut butter (it's unsweetened) to reduce the sugar content.