Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup creamy peanut butter
– 1 teaspoon vanilla extract
– Pinch of salt
Directions:
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, creamy peanut butter, vanilla extract, and a pinch of salt.
- Cook the mixture over medium heat, stirring constantly, until the sugar is dissolved and the peanut butter is melted. Do not boil.
- Remove the saucepan from the heat and let the mixture cool to room temperature.
- Once cooled, cover the saucepan with plastic wrap and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Once chilled, pour the chocolate peanut butter ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve the creamy chocolate peanut butter ice cream scooped into bowls or cones and enjoy!
Prep Time: 10 minutes | Chilling Time: 4 hours or overnight | Freezing Time: 4 hours | Total Time: 8 hours 10 minutes
Kcal: Approximately 300 kcal per serving | Servings: Makes about 6 servings