Wednesday, July 29, 2009

Homemade Chocolate Peanut Butter Ice Cream

I've really been wanting to make homemade ice cream this summer. Unfortunately, my ice cream maker is MIA. I can't figure out what the heck happened to it. In the meantime, I've borrowed my sister's machine so I can experiment while the weather is still warm (a pretty short time period in Minnesota).

I was looking around the Tastespotting website for some delicious ice cream recipes and stumbled upon one from this blog: The recipe itself is adapted from David Lebovitz's ( Then I modified it just a little bit more! I used regular cocoa powder because I didn't have dutch process and added chocolate syrup for extra chocolatey goodness. I also added some chocolate chips because you can never have too much chocolate and I wanted the chocolate and peanut butter flavors to be balanced. The result has a great creamy texture and is definitely as good (if not better) than any store brand.


2 cups half and half

1/2 cup sugar

1/2 cup cocoa powder

1/2 cup Hershey's syrup

1/2 cup smooth peanut butter (I used Jif) for mixture plus approx 1/4 cup for pb patties

1 cup semi-sweet chocolate chips

Combine first four ingredients and heat in a medium saucepan, stirring constantly to prevent burning. Once it begins to boil, remove from heat and stir in peanut butter until smooth. Refrigerate mixture until completely cooled. Meanwhile, make patties of peanut butter to add to ice cream. Cover a plate with plastic wrap, put small dabs of peanut butter on the plate and freeze. Make ice cream in machine according to directions. Remove the ice cream from the freezing bowl and add chocolate chips and frozen peanut butter patties. If ice cream is not firm enough, freeze for a couple hours before eating.

1 comment:

CJ said...

Looks delicious!