Heat wave here in southern Michigan (low 90’s – unusual for September) and it called for another ice cream recipe. Chocolate and peanut butter is a favorite combination when it comes to sweets. My absolute favorite candy bar is Reese Cups from as far back as I can remember and it still is to this day. I watched Valerie Bertinelli (Food Network) make this ice cream on her show “Valerie’s Home Cooking” on a Saturday morning. I knew it would have to go into my “make” file and now I am getting around to making it.
Drizzle with more chocolate sauce or add more peanuts, or chocolate curls – serve in edible waffle bowls…
Tasty ice cream with chocolate and peanut butter – a great combination!
Chocolate Peanut Butter No-Churn Ice Cream
Ice Cream Base:
- 2 cups heavy cream
- 1 tsp. vanilla extract
- one (14-oz) can sweetened condensed milk
Pour the heavy cream into a stand mixer bowl or use your hand mixer. Make sure the bowl has chilled in the freezer as well as the beaters for 30 minutes. Whip the mixture into stiff peaks; gently fold in the condensed milk until combined.
Transfer the mixture to a loaf pan. I used my Tovolo freezer container (mistake) and the ice cream base took a long time to get partially frozen. Cover with plastic wrap pressed directly against the surface of the mixture and freeze until the base is partially frozen but still scoopable; 2-3 hours. I would recommend using a loaf pan for this recipe as it took too long with the freezer container I used. The loaf pan is wider and the freezing process will be quicker.
Chocolate Sauce – I found this to be too thin and will make a thicker sauce next time – maybe use real chocolate…
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- pinch kosher salt
- 1/4 cup water
- 1/2 tsp. vanilla extract
Combine the sugar, cocoa powder and salt in a saucepan. Whisk to remove any lumps. Add 1/4 cup water and continue to whisk. Set the saucepan over medium-high heat and bring to a boil. Remove from the heat, then add the vanilla and set aside to cool
Peanut Butter Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup roasted, salted (unsalted) peanuts, roughly chopped
Add the peanut butter to a small saucepan and heat over medium heat until smooth. Turn off the heat and let cool slightly, or you can add a little water until you reach a creamy consistency.
To Assemble:
Remove the ice cream base from the freezer. Scoop out half into a bowl. Pour half of the chocolate sauce over the ice cream and swirl with a knife. This was a problem as the chocolate sauce was too thin and the ice cream base was not frozen enough, so it ended up sinking to the bottom of the container. I will make the sauce thicker next time.
Next, add half of the peanut butter sauce and swirl again. Here again make sure the sauce is the right consistency, enough to swirl through the ice cream and not end up with big blobs of peanut butter. To thin heat the peanut butter or add a little water to it. Sprinkle on half of the peanuts.
Add the removed ice cream back to the loaf pan on top of the peanuts and smooth. Add the remaining chocolate and peanut butter sauces and swirl again. Top with the remaining peanuts. Cover with plastic wrap and return to freezer until frozen, 2 hours or more. I left it overnight…
Recipe by cookingwithauntjuju.com
The ingredients…
Getting ready to assemble in waffle bowls…
Ice cream that tastes like Reese cups — what could be better!!
🙂
Ice cream that tastes like Reese cups — what could be better!
I know Reese cups are a favorite of yours too 🙂 Quite delicious in the waffle cups!
Love those waffle cone bowls!
They are great vessels for any ice cream and are very sturdy 🙂
Your variations of no-churn ice cream are amazing. Hard to choose! 🙂
No-churn ice cream is so easy to make and is a great do-ahead dessert 🙂 I just realized that this is my 4th no-churn recipe since July 5th!!!
yum one of my fave flavour combos. Sadly hubby doesn’t agree so I rarely make foods with this delightful flavour profile 🙂
My hubby wasn’t a big fan of this combination either – he loved them separately but not together 🙂 It”s another delicious no-churn recipe…
Wow! This looks dangerously good!
For sure Elaine – a cookie bowl to serve it in really made it tasty 🙂
Perfect partnership!
Wow. Homemade ice cream in edible sugar cone bowls. Now you’re talking!!! 🍨🍂😋
I agree Gail – I almost made a home made cookie bowl but decided to save that recipe for another time! The waffle bowls were perfect and sturdier than a cookie bowl would have been 🙂
Both have me intrigued. 🧡🍃
This is a wonderful ice cream! I traveled to Michigan ( visiting the Great Lakes), and it was mid-June. I was cold! I was naive about the temps being from Florida. I assumed everyone was warm (laugh).
Chocolate and Peanut Butter are a delicious combination.
Velva
Thanks Velva! We’ve had an unusually cooler summer and then we get a few hot days in the lower 90’s. Next week it will struggle to get to 70 – Michigan is known for its temperature fluctuations. Chocolate and peanut butter with a vanilla ice cream base was just too good 🙂