Peanut Butter Chocolate Ripple Ice Cream – a delicious recipe with milk, peanut butter, sugar, vanilla, water, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute.
2
Stir in vanilla and cool mixture to room temperature.
3
Freeze mixture in an ice-cream maker according to manufacturer's instructions.
4
While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves.
5
Add chocolate, stirring until smooth, and cool sauce to room temperature.
6
Spread one fourth ice cream in a 2-quart container and top with one third sauce.
7
Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together.
8
Freeze ice cream, covered with plastic wrap, until hard.
577
kcal
Calories
36
g
Fat
49
g
Carbs
19
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 2/3 cups whole milk, 1 cup creamy peanut butter, 1/2 cup plus 3 tablespoons sugar, 2 teaspoons vanilla, and more.
Yes, Peanut Butter Chocolate Ripple 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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