Peanut Butter Chip Ice Cream Recipes

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM

Steps:

• Whisk the eggs for 1 minute with an electric mixer. Add in the sugar and whisk for at least 3 minutes until completely combined, smooth, and lightened in color, and fluffy.
• Pour in the cream and milk and whisk to combine.
• Remove 1 cup of the mixture and stir peanut butter into it. Add the peanut butter mixture back to the cream base and transfer to your ice cream mixture.
• Follow the instructions for your ice cream maker. Add the chocolate chips in at the very end of the process.
• Transfer the ice cream to a plastic container with a lid and freeze overnight to harden.
• Melt ¼ cup peanut butter with 1 teaspoon of coconut oil. Add to the top 1 inch of the ice cream cone and coat with chocolate sprinkles. Store in the fridge until ready to use.
• Reserve the leftover peanut butter to use as a "magic shell" topping on the ice cream.

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM

Steps:

• In a medium saucepan, melt the peanut butter over medium heat.
• Add the milk.
• Add the cream.
• Whisk in the sugar.
• Add in the vanilla. Whisk the ice cream until the mixture comes together. Chill the mixture over night.
• After the base has chilled, pour the mixture into your ice cream machine.
• Meanwhile, melt your chocolate. I use the microwave, but you could use a double boiler as well.
• Layer the ice cream with the chocolate. It is exactly the same as I did when I made Mint Chocolate Chip Ice Cream. The chocolate starts to harden as soon as it hits the cold ice cream, when you scoop it, you have chocolate shavings.
• Let the ice cream harden for about 2 hours.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

NUTELLA PEANUT BUTTER CHIP EASY NO-CHURN ICE CREAM

Steps:

• Thin out the Nutella a little, either by placing in a bowl over a pot of boiling water or microwave.
• In a small bowl whisk together Nutella and sweetened condensed milk. Stir to combine.
• In a cold bowl with cold beaters (I place mine in the freezer for about 15-20 minutes).Whip cream until stiff (be careful not to make butter).
• Add a little whipped cream to the Nutella/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, and then gently fold in Peanut Butter chips.
• Place into a loaf pan 8x4 inch (20x10 centimeters). Then either cover in plastic or place loaf pan in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Enjoy!

PEANUT BUTTER, CHOCOLATE CHIP, AND BACON ICE CREAM

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place bacon slices on the baking sheet and coat with brown sugar only on one side.
• Bake in the preheated oven, flipping once half way through, until browned and caramelized, 10 to 12 minutes. Remove bacon from the oven and place on a wire rack. Cool, break into small pieces, and set aside.
• Add peanut butter, sugar, and salt to a large mixing bowl. Blend until smooth using an electric mixer. Add milk, mixing on low speed until sugar is dissolved. Stir in the heavy cream and vanilla just until incorporated.
• Pour into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Gradually sprinkle chocolate chips and crumbled bacon over the ice cream in the last few minutes of churning. Do not over churn because you may dissolve the bacon.
• Transfer the ice cream to an airtight container and freeze, 3 hours to overnight.

PEANUT BUTTER SAUCE

Steps:

• In a heavy saucepan, combine cream, peanut butter chips and peanut butter. Cook and stir over medium heat for 4-5 minutes or until chips are melted and mixture is smooth. Cool for at least 10 minutes. Serve over ice cream. Refrigerate any leftover sauce.