Chocolate Peanut Butter Ice Cream

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!

Ingredients:

Ice Cream

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

peanut butter patties (recipe below)

Peanut Butter Patties

6 tbsp peanut butter

2 tbsp confectioners’ sugar

Directions:

For the Peanut Butter Patties:

Mix together the peanut butter and confectioners’ 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 patties for up to a month in a air tight container.

For the Ice Cream:

In a large saucepan over medium heart, 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 according to the machine’s directions. When the ice cream is finished churning, mix in the peanut butter patties with a spoon. Freeze until the ice cream the desired consistency.

If you don’t have an ice cream maker, make sure to check out Michelle’s tutorial on how to make ice cream without an ice cream maker.

Source: Adapted from Brown Eyed Baker

Comments

Anonymous says
June 23, 2011 at 5:03 pm
So are you going to post the pictures of the cows?
claire says
June 23, 2011 at 6:47 pm
when is the cow post coming!? haha its okay, there are plenty of camera phone pics on my blog… my camera is always dead or i am arriving somewhere with my dish and i remember it hasnt been photographed!
Megan says
June 23, 2011 at 6:52 pm
@claire
haha the cow post is coming when i get my charger this weekend! im going to have to make some dairy-riffic dessert to go along with my ridiculous amount of cow pictures haha
Xinmei @ Pudding Pie Lane says
June 24, 2011 at 10:18 am
Haha, love the story about the cows! I was on a motorway once and there was a random cow on top of a bridge, just stood there, but I didn’t get my camera out in time 🙁 Love the ice cream too, peanut butter is the way to go! 🙂
Allison says
June 25, 2011 at 10:48 pm
cows!!!
you know i am all over this ice cream. it combines three of my favorite things!

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