Description
A delicious and fun dessert combining creamy ice cream with rich chocolate fudge and peanut butter that’s perfect for hot summer days.
Ingredients
Scale
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1 tbsp vanilla extract
- A pinch of salt
- 4 large egg yolks
- 1/2 cup (120g) peanut butter (creamy or crunchy)
- 1/2 cup (120ml) chocolate fudge sauce
- 1/2 cup (60g) mini peanut butter cups, chopped into small pieces
Instructions
- In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat, stirring constantly until the sugar dissolves.
- In a separate bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the egg yolks while whisking.
- Return the mixture to the saucepan and cook over medium heat, stirring until it thickens slightly and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and strain through a fine mesh sieve. Stir in vanilla extract and cool. Refrigerate for at least 4 hours or overnight.
- Churn the cooled base in an ice cream maker according to instructions, adding chopped mini peanut butter cups during the last few minutes.
- Transfer to a container, swirl in peanut butter and chocolate fudge sauce, then freeze for at least 4 hours.
- Serve scoops of the ice cream in bowls or cones and enjoy!
Notes
For best results, use cold ingredients and consider adding variations like crushed Oreos or dark chocolate fudge.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: ice cream, homemade, dessert, Moose Tracks, summer treat