Dairy Farmers of Ontario’s Chocolate Peanut Butter Ice Cream is a rich and creamy homemade dessert packed with deep chocolate flavour and swirls of peanut butter in every bite. Frozen peanut butter pieces add extra texture and indulgence to this decadent frozen treat. Perfect for warm days or anytime chocolate cravings hit.
Chocolate Peanut Butter Ice Cream
Serves: 10
Ingredients:
- ½ + ½ cup peanut butter
- 2 cups Ontario heavy cream
- 4 tbsp unsweetened cocoa powder
- ⅔ cup semisweet chocolate, chopped
- 1 cup Ontario milk
- ¾ cup sugar Salt to taste
- 4 egg yolks
- ½ tsp pure vanilla extract
Directions:
- Line a baking sheet with wax paper. Take a tablespoon and scoop a 3 – 4 spoons of peanut butter onto the sheet. Using the tablespoon, spread the peanut butter flat across the sheet. Place in the freezer to harden.
- In a large pot on medium heat, add 1 cup heavy cream with cocoa powder. Whisk constantly and bring mixture to a boil. Once boiling, remove from heat. Add in 1/2 cup of peanut butter and 2/3 cup of semisweet chocolate, chopped. Whisk until smooth. Gradually cool by pouring the remaining 1 cup of cream into the mixture. Transfer chocolate peanut butter mixture into a large heat proof bowl. Set aside the pot for Step 3 (no rinising required).
- Using the same pot as the chocolate peanut butter mixture in Step 2, add milk, sugar and salt and continue to whisk. Slowly add in egg yolks, one at a time, stirring viciously. Put the pot back on low heat until a custard forms. In a new large bowl, strain in the custard mixture and then the chocolate peanut butter mixture and mix thoroughly to combine.
- Remove the peanut butter sheet from the freezer and break into chunks/smaller pieces. Mix into the mixture from step 3 until frozen pieces are evenly distributed. Cover and place into the freezer for 3 hours or overnight before serving.
