Brown Eyed Baker · by Michelle Lettrich★ 5.0 (3)

Chocolate Peanut Butter Cup Ice Cream

Name: Chocolate Peanut Butter Cup Ice Cream
Prep time: 50 min
Total time: 50 min
Yield: 1, 1 quart
Cuisine: american
Ingredients: 2 cups heavy cream; 3 tablespoons unsweetened Dutch-process cocoa powder; 5 ounces bittersweet or semisweet chocolate; 1 cup whole milk; ¾ cup granulated sugar; Pinch of salt; 5 large egg yolks; ½ teaspoon vanilla extract; 20 regular-size peanut butter cups (chopped); ½ cup peanut butter; ½ cup heavy whipping cream; ¼ cup light brown sugar; 2 tablespoons light corn syrup

NUTRITION · PER SERVING50M COOK

CAL —·PRO 100%

CARBS ——

— TOTAL SUGAR

FAT ——

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich homemade ice cream swirled with chocolate and peanut butter. Creamy, indulgent, and decadent. A classic frozen treat for dessert on a warm day.

dessertamericangluten freevegetarian

View the full recipe on Brown Eyed Baker →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 1

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
20 regular-size peanut butter cups (chopped)
½ cup peanut butter
½ cup heavy whipping cream
¼ cup light brown sugar
2 tablespoons light corn syrup

At a glance

PER SERVING · TIME 50M