Food recipes
Peanut Butter Chocolate Chip Ice Cream
Peanut Butter Chocolate Chip Ice Cream Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated vanilla extract salt, table peanut butter, smooth style, without salt cream, whipped, c...
Peanut Butter Chocolate Chip Ice Cream
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract
salt, table
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
Directions:
1.
Mix the milk, sugar, vanilla, salt and peanut butter together in a blender or with a hand mixer until the peanut butter is completely mixed in with the milk.
2.
Stir in the cream.
3.
Pour into your ice cream maker and freeze according to freezer instructions.
(If you only have a small 1 quart freezer, you may need to freeze a little in a second batch.)
4.
When the ice cream is close to the desired thickness, start melting the milk chocolate chips in a small sauce pan over low heat, stirring constantly.
5.
When ice cream is done, transfer it to a container that you can freeze the ice cream in but is big enough to allow mixing room (about a 6 cup capacity should work).
6.
Drizzle the melted chocolate over the ice cream and fold the chocolate into the ice cream being careful not to stir too much but working quickly to minimize melting.
7.
Transfer ice cream to a freezer and let the ice cream set up for about 1 hour.
(Of course you can eat it right away, but we found it works better to let it freeze up a little before.)
Enjoy!
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract
salt, table
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
Directions:
1.
Mix the milk, sugar, vanilla, salt and peanut butter together in a blender or with a hand mixer until the peanut butter is completely mixed in with the milk.
2.
Stir in the cream.
3.
Pour into your ice cream maker and freeze according to freezer instructions.
(If you only have a small 1 quart freezer, you may need to freeze a little in a second batch.)
4.
When the ice cream is close to the desired thickness, start melting the milk chocolate chips in a small sauce pan over low heat, stirring constantly.
5.
When ice cream is done, transfer it to a container that you can freeze the ice cream in but is big enough to allow mixing room (about a 6 cup capacity should work).
6.
Drizzle the melted chocolate over the ice cream and fold the chocolate into the ice cream being careful not to stir too much but working quickly to minimize melting.
7.
Transfer ice cream to a freezer and let the ice cream set up for about 1 hour.
(Of course you can eat it right away, but we found it works better to let it freeze up a little before.)
Enjoy!