I’m going to tell you a story. The other day I was driving home from my lake house and decided to stop on the side of the road to take a picture of cows. Yes cows. I’m in Wisconsin and take pictures of cows, don’t judge. Who knows why I just felt like it. But anyways I took pictures of cows for a good 20 minutes and it was actually really cool because all of the cows actually came toward me. Pretty soon I had 50 cows at the gate 5 feet away from me. Apparently cows like cameras. Or they saw the Culver’s cheeseburger I had in my car and were mad at me. I’m not sure. From all the cow craziness I forgot to turn off my camera and it died. Normally this wouldn’t be a problem but I left my charger in Illinois. So I sit here, cameraless, with nothing to share, since all of my pictures are still on my camera. But that doesn’t mean I haven’t been making tasty treats. And am I not supposed to share just because I don’t have a good camera? Nooo! So I have been taking pictures of food with my camera phone.
This ice cream was just too good not to share. There are chunks of peanut butter in there. It’s awesome. I may or may not have eaten this for breakfast yesterday. I couldn’t help it. Ice cream tastes better in the morning, I swear. I will note, however, that in the original recipe Michelle did a fudge ripple in the middle of the ice cream. I’m sure this would just make this ice cream that much more amazing. But, I didn’t have corn syrup on hand so I didn’t include it. Check out her recipe which I have linked to below for how to make the fudge ripple if you wish to include it. Look at that peanut butter chunk of goodness!
Chocolate Peanut Butter Ice Cream
Peanut Butter Nuggets
- 6 tbsp peanut butter
- 2 tbsp powdered sugar
- 2 cups half and half
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 cup smooth peanut butter
For the Peanut Butter Nuggets:
- Mix together the peanut butter and powdered sugar until the sugar is well incorporated. Then, line a dinner plate with plastic wrap.
- Pinch off little bits of the peanut butter mixture onto the plate (about 1/2 tsp each). Then freeze.
- You can keep frozen peanut butter nuggets for up to a month in a air tight container.
For the Ice Cream:
- In a large saucepan over medium heat, whisk together the half and half, cocoa powder, granulated sugar, and salt.
- Whisk the mixture frequently while it heats up. Heat until the mixture comes to a rolling boil.
- Remove from the heat and mix in the peanut butter.
- Chill the mixture thoroughly. I chilled mine overnight just to be sure.
- Then freeze the ice cream in the ice cream maker according to the machine's directions. When the ice cream is finished churning, mix in the peanut butter nuggets with a spoon. Freeze until the ice cream reaches the desired consistency.