Yes, peanut butter again….
Last night Chris told me that I “promised” to make him ice cream, and I hadn’t yet lol. ( And yes Chris, you did complain 😜)
While this isn’t the ice cream flavour he thought he was getting, I’m pretty confident he won’t complain!
I started with the ingredients in the picture. Look at all the peanut butter deliciousness going in the ice cream! Peanut butter, peanut butter chips and pieces of peanut butter cookies!
I added the cream, milk, sugar, salt and vanilla to my extra large measuring cup (it makes it so much easier to pour into the ice cream maker! It’s a 12 cup measuring cup Chris bought for me )
I whisked it until all the sugar was completely disolved and then refrigerated it for 2 hours.
When it was chilled, I poured it into my ice cream maker and let it run for 20 minutes.
After 20 minutes.
With it still running, I added the peanut butter chips and then the broken cookie pieces and let it run for another 5 minutes.
Again with it still running, I added the peanut butter one teaspoon at a time, alternating with one teaspoon of chocolate syrup to create delicious swirls in the ice cream.
When it was all done, I put it in a large bowl and put it in the freezer for one hour, or until you are ready to dig in!
Enjoy! I know Chris will lol!
Peanut Butter Ice Cream
Preparation time : 2.5 hours, including chilling Servings : 8
- 3 cups heavy cream
- 1 cup milk
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 tsp. Vanilla
- 1 package peanut butter chips
- 1 1/2 cups broken cookie pieces
- 1 cup peanut butter
- 1/2 cup chocolate syrup
- In a large bowl or measuring cup, whisk together the cream, milk, sugar, salt and vanilla until the sugar is fully disolved.
- Refrigerate for 2 hours to completely chill mixture.
- After 2 hours, pour mixture into ice cream maker and let it run for 20 minutes.
- Add peanut butter chips and cookie pieces to the ice cream and let it run for another 5 minutes.
- With ice cream maker still running, add peanut butter, one tbsp at a time, alternating with one teaspoon of the chocolate syrup at a time to swirl in ice cream.
- Scrape into a large freezer safe bowl, cover and freeze for at least one hour or until you are ready for ice cream!