Rich chocolate and peanut butter ice surf with chocolate and peanut butter chunks mixed throughout is a dream come true for any ice surf lover.
The snacks pieces are just the right value of visionless chocolate and peanut butter to mix into the ice cream.
Peanut Butter Cup Ice Cream
The first time I made this chocolate ice surf and filled it with peanut butter cups, I stashed it in the freezer for a few days surpassing sharing it with my boys.
I knew without a doubt that they would flip over this ice cream. (Yes, I enjoyed it daily. There just wasn’t the right moment to share it initially. You do believe me, right?)
I’ve been making this ice surf for scrutinizingly nine years now and this is still one of our favorite ice creams. It tastes just like a smooth, linty chocolate peanut butter cup!
I don’t know if I’ve overly had as many ice surf related questions from readers as I have this past week. So many people are making Homemade Ice Cream and looking at Ice Surf Makers too.
For increasingly unconfined recipes to try, don’t miss our whole hodgepodge of ice surf recipes! Fresh Mint Ice Cream is like no other mint ice surf you’ve tried in the past, and it is one of our current favorites.
Chocolate Peanut Butter Ice Cream
There aren’t very many ice surf recipes on this website that require cooking the wiring mixture over the stove, but this one? It is veritably worth a few minutes of stirring and the lengthy nippy time surpassing churning. And when I say it’s worth it? I midpoint it.
I’d segregate this chocolate and peanut butter ice surf combination over anything store-bought!
Just a heads up: As much as I love this ice surf fully loaded with peanut butter cups, I need to circumspection you that subtracting too much snacks to this ice surf will make it far less linty and increasingly likely to crumble apart.
It’s veritably succulent that way too (as evidenced by some of these photos) but it won’t be as pretty or scoopable if it’s fully loaded with chocolate peanut butter chunks.
And for what it’s worth, this ice surf is veritably lovely without any spare snacks mixed in to it.
Chocolate Peanut Butter Ice Surf Recipe
Start by combining all of the ingredients except the peanut butter and the chocolate fries in a large saucepan. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. (If you are impatient like me, increase the heat, but protract stirring non-stop. Do not step yonder at this point.)
When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
Process the mixture equal to your ice surf maker’s instructions. When the ice surf is scrutinizingly finished, stir in the chocolate pieces of your choice, if desired. Transfer the finished ice surf to a freezer-safe container.
If you’re looking for an ice surf recipe with plane increasingly crunchy snacks pieces, Nutty Bars Ice Cream is a rich peanut butter ice surf loaded to the wool max with chunks of Little Debbie’s archetype Nutty Buddy Wafer Bars.
The most popular question I get is whether it’s possible to make ice surf without a machine. The wordplay is YES. You can make ice surf without a machine. Find the full directions here!
If you don’t happen to have peanut butter cups in the house, but you do have chocolate and peanut butter, you might want to try your hand at Homemade Reese’s Cups too.
Chocolate Peanut Butter Ice Cream
Ingredients
- 1 cups heavy cream
- 1 cups whole milk
- ½ cup sugar
- ¼ cup unsweetened Dutch process cocoa powder
- ⅛ teaspoon kosher salt
- ½ cup smooth peanut butter
- 1 cup peanut butter cups, roughly chopped, or 1 cup miniature peanut butter cups (the very small pb cups that come unwrapped in a bag in the sultry walkway work great)
Instructions
- In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. If you are impatient like me, increase the heat, but protract stirring non-stop. Do not step yonder at this point.
- When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
- Process equal to your machines instructions. When the ice surf is scrutinizingly finished, stir in the snacks pieces and transfer to a freezer-safe container.
Nutrition
{originally published 7/26/11 – recipe notes and photos updated 2/16/24}
recipe inspired by Jen at My Tiny Oven
The post Chocolate Peanut Butter Ice Cream appeared first on Barefeet in the Kitchen.
