Easy Chocolate Peanut Butter Swirl Ice Cream
So yeah. I’m finally making something that actually goes with the season. Believe it or not, this is not a bowl of soup. Aren’t you proud?
Seriously though, it is so hard for me to make things that actually go with seasons and holidays. I see all the other food blogs posting wings and dips at Superbowl time and sugar cookies and fudge at Christmas and I’m just like, “Hey, I’m eating a bowl of chili and hot chocolate in the middle of June. Yay.”
- Easy Chocolate Peanut Butter Swirl Ice Cream
- Chocolate Peanut Butter Ice Cream:
- 1/2 cup Dark Cocoa Powder
- 1 cup peanut butter (I’ve used creamy and crunchy)
- 1/2 cup brown sugar*
- 3 cups cold milk (I used the coconut milk that comes in a carton, but regular old dairy milk would be fine too)
- 1 tablespoon vanilla
- Peanut Butter Swirl:
- 1/4 cup peanut butter
- 1/4 cup coconut oil (butter should also work, but coconut oil is better because of it’s low melting point)
- 2 tablespoons brown sugar*
- 1 teaspoon vanilla
- Reese’s Cups (or this dairy free alternative)
- In a microwave safe dish, combine the cocoa powder, peanut butter, sugar, and 1/4 cup of the milk. Cook in the microwave, stirring occasionally until the peanut butter is melted.
- Slowly whisk in the remaining milk, a little at a time, until all of it is incorporated and mixture is smooth. Add the vanilla. If it’s too warm, chill for a little while (it should be about 40ºF).
- Churn in your ice cream maker (I have this one which does all the work itself)
- While the ice cream is churning, make your peanut butter swirl. Combine the peanut butter, coconut oil, brown sugar, and vanilla and microwave until melted and smooth.
- When the ice cream is done, place it in a container (a wider container is best) and pour some of the peanut butter swirl on top. You only want a very thin layer. It should freeze quickly, but if it doesn’t, put it in the freezer for a few minutes. Then fold the ice cream to incorporate the swirl. Repeat this process until you’ve used all of the peanut butter swirl.
- Freeze for at least 3 hours for it to harden. Serve with Reese’s Cups (you can either sprinkle them on top or you can stir some in while you’re stirring in the peanut butter swirl).
*I have also used honey instead of brown sugar which worked great. Agave would probably be good too!