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.
Calories: 393kcal | Carbohydrates: 35g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 223mg | Potassium: 407mg | Fiber: 3g | Sugar: 22g | Vitamin A: 285IU | Vitamin C: 0.7mg | Calcium: 104mg | Iron: 1.3mg