Chocolate Peanut Butter Ice Cream | Easy Ice Cream Recipe (2024)

FAQs

What ice cream has chocolate and peanut butter in it? ›

Delicious Breyers® Chocolate Ice Cream is thoroughly swirled through with real peanut butter, making Chocolate Peanut Butter one spoon-lickin' good ice cream, perfect for sharing….or not! It's the Breyers® Chocolate ice cream you love with swirls of peanut butter.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Cream, concentrated skim milk, sugar, peanut butter (peanuts, peanut oil, sugar, salt), liquid egg yolk, unsweetened chocolate, cocoa. May contain nuts.

Our smooth Milk Chocolate Ice Cream loaded with peanut butter cups and peanut butter cookie dough pieces.

Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Vanilla Ice Cream:

Mix ½ cup sugar or 1/3 cup sugar and 3 tablespoons corn syrup 1 teaspoon flour and a few grains salt. Add to milk and stir until thickened. Cover and cook ten minutes. Beat 1 egg yolk slightly, add a portion of the hot milk, return to double boiler and stir and cook one minute.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Do eggs make ice cream creamier? ›

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.

P.B. 'N CHOCO

Peanut butter is chocolate's best friend, so it stands to reason that this chocolate ice cream with a chunky peanut butter ribbon is a winning partnership! *No Artificial Dyes!

The ingenious flavor combination in each of these treats can be traced back to 1928, when H.B. Reese, an employee of The Hershey Company, created REESE'S Peanut Butter Cups in his basem*nt. The Hershey Company supplied Reese with the chocolate coating for his candy and eventually purchased his business in 1963.

Perfectly paired with classics like decadent Chocolate Fudge and timeless Chocolate Chip, Peanut Butter Blossom features sweet and salty peanut butter ice cream, chocolate chips, peanut butter chocolate chip cookie dough pieces, and rich fudge swirls.