Peanut Butter-Chocolate Ice Cream – a delicious recipe with sugar, cocoa, milk, egg yolks, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar and cocoa in a medium saucepan; add 1 cup milk, stirring with a whisk. Cook over medium heat 4 minutes or until hot. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with whisk. Add to remaining hot milk mixture, stirring constantly.
2
Add remaining 1 1/2 cups milk, half-and-half, and peanut butter, stirring with whisk until smooth. Cook 12 minutes over medium heat or until mixture reaches 160u00b0, stirring constantly with whisk. Transfer mixture to a bowl. Cover and chill at least 1 hour, stirring occasionally.
3
Pour mixture into the freezer can of a 4-quart ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm.
651
kcal
Calories
28
g
Fat
85
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/3 cups sugar, 1/3 cup cocoa, 2 1/2 cups 2% reduced-fat milk, divided, 3 large egg yolks, lightly beaten, and more.
Yes, Peanut Butter-Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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