Peanut Butter Cup Chocolate Ice Cream
Peanut Butter Cup Chocolate Ice Cream is a delicious and indulgent dessert that combines the rich flavors of chocolate and peanut butter. This creamy and decadent ice cream is perfect for satisfying your sweet tooth on a hot summer day.
To make this Peanut Butter Cup Chocolate Ice Cream, you will need the following ingredients per serving:
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup creamy peanut butter
- 1/4 cup chopped peanut butter cups
To start, combine the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder in a medium saucepan over medium heat. Whisk the mixture until the sugar and cocoa powder have dissolved and the mixture is smooth.
Next, add the creamy peanut butter to the saucepan and whisk until it has melted and is fully incorporated into the mixture. Remove the saucepan from the heat and let it cool to room temperature.
Once the mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the chopped peanut butter cups to the ice cream maker and let them mix in.
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
The Peanut Butter Cup Chocolate Ice Cream is a perfect combination of creamy, rich, and nutty flavors. The appearance of the ice cream is a deep chocolate brown with chunks of peanut butter cups throughout. The taste is a perfect balance of chocolate and peanut butter, with a creamy and smooth texture.
This dish can be classified as a dessert and its three main ingredients are heavy cream, peanut butter, and chocolate.
In conclusion, if you're looking for a delicious and indulgent dessert that combines the flavors of chocolate and peanut butter, then this Peanut Butter Cup Chocolate Ice Cream is the perfect recipe for you. With its creamy texture and rich flavors, it's sure to satisfy your sweet tooth and leave you wanting more.
