To Die For Peanut Butter Ice Cream Recipes

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TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM



To Die For Double Chocolate Peanut Butter Ice Cream image

I couldn't find any recipes for chocolate peanut butter ice cream on this site, so I made one up. This is amazingly delicious--trust me on this. After tasting this, you'll have a difficult time justifying a store bought ice cream purchase. You can leave out the peanut butter and have heavenly double chocolate ice cream, yum! If you like your ice cream on the sweeter side, you can add an additional 1/4 cup to 1/2 cup of sugar. Personally, I think the ice cream is sweet enough with 1/2 cup.

Provided by Sheryl

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Chocolate Ice Cream Recipes

Time 2h35m

Yield 10

Number Of Ingredients 8

2 cups whole milk
1 cup heavy whipping cream
½ cup white sugar
½ cup unsweetened cocoa powder
4 egg yolks
¾ cup semisweet chocolate chips
½ teaspoon vanilla extract
¾ cup peanut butter, or to taste

Steps:

  • Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
  • Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
  • Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
  • Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 27.2 g, Cholesterol 119.4 mg, Fat 26.3 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 11.6 g, Sodium 122.9 mg, Sugar 21 g

PEANUT BUTTER ICE CREAM (NO COOK)



Peanut Butter Ice Cream (No Cook) image

This is so easy and tasty- intense peanut butter flavor for the real PB lovers! Use 1/2 cup for less intense peanut butter taste. Cook time is freezing time.

Provided by newmama

Categories     Frozen Desserts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup smooth peanut butter (I like skippy naturals of Jif honey peanut butter)
2/3 cup sugar (or a little less)
3 cups half-and-half (you can use a combo of milk and heavy cream here too)
1 teaspoon vanilla
1/8 teaspoon salt
Oreo cookies, chopped and fozen
peanut butter cup, chopped and frozen
Reese's pieces

Steps:

  • Beat peanut butter and sugar until smooth.
  • Slowly beat in 1 cup half and half until thoroughly combined.
  • Whisk in 2 cups half and half, vanilla and salt.
  • Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
  • Add mix in's in the last 5 minutes.

HOMEMADE PEANUT BUTTER ICE CREAM



Homemade Peanut Butter Ice Cream image

The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!

Provided by momtomany

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 3h10m

Yield 10

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ¼ cups whole milk
½ cup peanut butter (no sweetener added)
¼ cup white sugar
2 teaspoons vanilla extract
6 peanut butter cups, chopped

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.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g

PEANUT BUTTER ICE CREAM



Peanut Butter Ice Cream image

There is something so fun about this ice cream. Rich, creamy, sweet with just a hint of salt, peanut butter ice cream is a special treat-especially when topped with dark fudge sauce! Use creamy peanut butter for a smooth ice cream or crunchy for a bit of texture.

Provided by Carol Kicinski

Categories     Milk/Cream     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Wheat/Gluten-Free     Back to School     Backyard BBQ     Frozen Dessert     Birthday     Party     Peanut Butter     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 6

1 cup peanut butter
1/2 cup sugar
Pinch of kosher or fine sea salt
1 1/2 teaspoons pure vanilla extract
2 cups half-and-half
1 cup heavy whipping cream

Steps:

  • Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
  • Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.

PEANUT BUTTER ICE CREAM PIE



Peanut Butter Ice Cream Pie image

This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups chocolate wafer crumbs, divided
1/4 cup sugar
1/2 cup butter, melted
1 quart vanilla ice cream, softened
1/2 cup chunky peanut butter
1 cup whipped topping
Peanuts, optional

Steps:

  • Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.

Nutrition Facts :

OUTRAGEOUS PEANUT BUTTER SAUCE



Outrageous Peanut Butter Sauce image

I developed this thick and creamy sauce in an attempt to re-create a peanut butter topping we had at a restaurant. Served over any kind of ice cream, it's to die for! -Mary Long, Amherst, Virginia

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup confectioners' sugar
1/2 cup corn syrup
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon salt
1 Nutrageous candy bar (3.4 ounces), finely chopped

Steps:

  • In a large bowl, combine the first six ingredients; fold in candy. Transfer to jars. Cover and store in a cool dark place for up to 4 weeks., To serve, cook and stir in a small saucepan over medium-low heat until heated through. Serve with ice cream.

Nutrition Facts : Calories 173 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

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