Peanut Butter Chocolate Ice Cream

Peanut Butter Chocolate Ice Cream

Ice Cream Oreo Frappuccino Waffles Sweet C

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4 egg yolks

4 large eggs

2-3 tsp gelatin mixed together with 3-4 tablespoons water (optional)

2 ounces chopped unsweetened Additional dark (90 percent ) chocolate or chocolate chips (optional)

4 tbsp MCT oil or two tbsp vodka or 1/4 tsp xanthan gum (all optional to Decrease iciness)

Note: You may have to play a bit with the sweeteners and the cocoa ratio to appease your individual preference. However the cream, egg and milk foundation will offer the consistency. MCT oil, vodka, and xanthan gum are popular choices for decreasing iciness and hardness while frozen, while gelatin will also aid in keeping the ice cream soft by incorporating some freshness and creaminess to the texture. But if you do not have those ingredients available or you find it to be superfluous to the preparation procedure, then by all means leave them out, particularly if you intend to eat your ice cream earlier rather than later.


Set up an ice bath (bowl of ice water). In a different bowl (slightly smaller than the ice bath bowl), whisk together the egg yolks, eggs, sweetener, and vanilla extract.

Place the cocoa and cream into a small saucepan and bring to a simmer in medium-high heat. Add half of the cream mixture into the eggs to temper and whisk together. Reduce heat to medium-low and pour the contents of the bowl back in the saucepan. Stir with a spoon for 10-15 seconds and remove from heat. The mixture should be thick enough to coat the back of the spoon, but if the eggs curdle, then it’s overcooked and won’t work.

Return all of the mixture back to the bowl and put on top of the ice bath. Whisk in the salt, almond milk and peanut butter. Here is the step where you whisk in the MCT oil, vodka, or xanthan gum, or the gelatin (and water).

Allow the mixture to cool to room temperature for 1 hour.

Pour the contents into an ice cream maker and churn according to the manufacturer’s instructions. Churning generally takes 30-60 minutes. If adding chocolate, fold it after the ice cream mix is completed churning.

It can be served immediately or scooped into a container for freezing. Freezing will firm it up a little, but it is going to have to sit for 10-20 minutes to soften before serving if frozen for at least a couple of hours.

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