Peanut Butter Cup Ice Cream
Peanut Butter Cup Ice Cream [The Choco Nut Remix]
Creamy peanut butter ice cream swirled with chocolate and loaded with peanut butter cup pieces. This is pure indulgence for peanut butter lovers.
Ingredients
2 cups heavy cream (grass-fed preferred)
1 cups (240ml) unsweetened almond milk
¾ cup coconut sugar
6 large egg yolks (pasture-raised preferred)
½ cup natural peanut butter
1 tsp (5ml) vanilla extract
¼ tsp salt
½ cup dark chocolate, melted and cooled
1 cup peanut butter cups, chopped
Make it Good For The Gut (Optional)
Replace ½ cup almond milk with plain kefir for probiotics.
Swap Options
Allulose for coconut sugar, almond butter for peanut butter.
Good To Know
Coconut sugar enhances the peanut butter richness while the chocolate swirl creates beautiful marbling • Explore more recipes in our catalog.
steps
Step 1
Heat cream and almond milk until just steaming.
Step 2
Whisk egg yolks and coconut sugar until pale and thick.
Step 3
Slowly pour hot cream into yolks, whisking constantly.
Step 4
Return to saucepan and cook over low heat until mixture coats spoon (170°F (77°C)).
Step 5
Strain, then whisk in peanut butter, vanilla, and salt until smooth.
Step 6
Chill completely, then churn in ice cream maker according to directions.
Step 7
During last few minutes, drizzle in melted chocolate and add chopped peanut butter cups.
Step 8
Freeze until firm, about 4 hours. Store up to 1 week.