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Chocolate Peanut Butter Ice Cream
Indulge in the creamy, rich goodness of homemade Chocolate Peanut Butter Ice Cream. This delightful dessert combines the deep flavors of chocolate with the nutty essence of peanut butter, creating a harmonious treat that's perfect for any occasion. Whether you're cooling off on a hot summer day or simply treating yourself, this ice cream is sure to satisfy your sweet tooth.
Equipment
- Ice cream maker
- Mixing Bowls
- Whisk
- Saucepan
- Measuring Cups and Spoons
- Rubber spatula
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup mini chocolate chips optional
Instructions
Prepare the Base:
- In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, and salt until well combined.
Heat the Mixture:
- Pour the mixture into a saucepan and heat over medium heat, stirring constantly until it begins to steam. Do not let it boil.
Add Peanut Butter:
- Remove the saucepan from heat and whisk in the peanut butter until smooth. Let the mixture cool to room temperature.
Chill the Mixture:
- Once cooled, cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes.
Add Chocolate Chips:
- If using, add the mini chocolate chips in the last 5 minutes of churning.
Freeze the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container, cover it, and freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Scoop the ice cream into bowls or cones and enjoy the rich, chocolatey, and peanut buttery delight.
Notes
Tips:
- For an extra touch, drizzle some melted chocolate or peanut butter over the ice cream before serving.
- Store the ice cream in an airtight container to prevent ice crystals from forming.