Homemade Chocolate Peanut Butter Ice Cream

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 24.2 g
  • Cholesterol: 88.2 mg
  • Sodium: 123.0 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Homemade Chocolate Peanut Butter Ice Cream calories by ingredient


Introduction

based on the recipe in the Ben and Jerry's ice cream book. based on the recipe in the Ben and Jerry's ice cream book.
Number of Servings: 8

Ingredients

    2 large Egg, fresh, whole, raw
    .25 cup Granulated Sugar
    12 tsp Truvia Baker Bag Cane Sugar Blend - serving size 1/2 tsp (2g)
    4 serving Baker's unsweetened baking chocolate bar
    .25 cup Cocoa, dry powder, unsweetened
    1.5 cup Milk, nonfat (skim milk)
    1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
    .5 cup Peanut Butter, smooth style, with salt

Tips

I do not recommend putting the chocolate mixture into the fridge to chill. It tends to become gritty as the baking chocolate tries to become solid again.


Directions

Place the baking chocolate (1 oz), the cocoa powder, a 1/2 cup of the milk into a microwave safe bowl. Heat for 30 seconds and then stir. Repeat as needed until chocolate is melted and the mixture is smooth. Add in the peanut butter and mix until smooth. Mix in the rest of the milk and set aside to cool.
In a stand mixer, beat the eggs, sugar, and Truvia until creamy and light yellow. Put the mixer on low and add the cream, mixing just until incorporated. Slowly add the chocolate peanut butter mixture, mixing just until incorporated.
Pour mixture into ice cream machine and churn until soft serve consistency. Scoop into freezer-safe container and freeze at least 3 hours before serving.

Serving Size: about 10 half-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BARDDOC1992.