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    You are in: Home / Recipes / Chocolate & Peanut Butter Ice Cream Recipe
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    Chocolate & Peanut Butter Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    HeatherFeather's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Combine peanut butter,egg substitutes,vanilla, sugar,and cocoa powder until very smooth.
    3. 3
      Mix in cream and half& half and combine well.
    4. 4
      Put this mixture into a pitcher, cover, and chill in the refrigerator at least 30 minutes or up to 8 hours.
    5. 5
      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).
    6. 6
      Stir the ice cream batter before adding to your machine and freezing according to the directions on your ice cream maker.
    7. 7
      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.
    8. 8
      Homemade ice cream does not keep for more than a couple of days, so eat this up soon.

    Ratings & Reviews:

    • on February 03, 2003


      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".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2003


      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 and creamy! One suggestion...the peanut butter, cocoa, vanilla and sugar mixture was just about impossible to mix by 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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chocolate & Peanut Butter Ice Cream

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 752.8
    Calories from Fat 521
    Total Fat 57.9 g
    Saturated Fat 26.8 g
    Cholesterol 123.7 mg
    Sodium 264.0 mg
    Total Carbohydrate 53.7 g
    Dietary Fiber 7.3 g
    Sugars 37.9 g
    Protein 17.5 g

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