I make ice cream at least once a week. Maybe that sounds extreme to you, but my family LOVES ice cream. Let’s face it – I love ice cream, too. Who am I kidding? But I do try to exercise moderation.
Yesterday, I made this peanut butter ice cream. I added milk chocolate chips since I love the classic peanut butter/chocolate mash-up. This ice cream can be enjoyed in its simplest form – served straight up in a bowl, or try it sandwiched between two chocolate chips cookies. Delicious!
Here’s how I made it.
I added heavy cream and half-and-half to a saucepan with the peanut butter and sugar.
I warmed the cream mixture slowly to allow the sugar to dissolve and the peanut butter to melt. Next, I added vanilla extract and salt.
I poured the mixture into a glass bowl, straining to ensure a smooth texture. Then I refrigerated the mixture to cool completely. Once cooled, I added to my ice cream maker…
and churned it until it was soft-serve consistency.
This takes about 40 minutes in my machine. I transferred to a freezer-safe container, stirred in milk chocolate chips, and froze until firm, approx. 3-4 hours.
Scoop and enjoy! Yummy!
Milk Chocolate Chip Peanut Butter Ice Cream
- 2 cups heavy cream
- 2 cups half-and-half
- 1/2 cup peanut butter
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup milk chocolate chips
- In a medium saucepan, add cream, half-and-half, peanut butter, and sugar. Slowly warm until sugar is dissolved and peanut butter is melted, slowly whisking until smooth.
- Add in salt and vanilla extract.
- Pour cream mixture into a glass bowl, straining to ensure a smooth texture. Refrigerate until cooled completely.
- Pour mixture into an ice cream maker and churn until it reaches the consistency of soft-serve, approximately 40 minutes.
- Transfer to a freezer-safe container, stir in milk chocolate chips and freeze until firm, 3-4 hours.