Chocolate Peanut Butter Ice Cream

Recipe by Roxanne J.R.
READY IN: 25mins
YIELD: 3-4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Peanut Butter Patties.
  • Stir together the peanut butter and sugar in a small bowl until thoroughly combined.
  • Cover a dinner plate with plastic wrap.
  • Using a spoon and your finger, scoop up small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the wrap covered dinner plate.
  • It may help to refrigerate the peanut butter for a few minutes, to make it less sticky.
  • Once you’ve used all of the mixture, put the plate in the freezer overnight.
  • For Ice Cream Base.
  • Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan.
  • Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
  • Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
  • Chill the mixture thoroughly then freeze it in your ice cream maker according to the manufacturer’s instructions.
  • After you’ve removed the ice cream from the machine, stir in the peanut butter patties by hand.
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