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Homemade and Wholesome
Hi! I'm Jodi, the face behind Homemade and Wholesome, a space where you'll find easy to follow recipes, with pictures that tell a story.
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Since I couldn't get to Sweet Lo’s Ice Cream in Seattle, Washington, I figured I’d try my hand at making ice cream myself. This makes a quart, and it will last a week in your freezer. The base needs to be started the day before, so begin this recipe a day or two before you want to serve it.
5HRS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
4
us / metric
![Heavy Cream](https://www.sidechef.com/ingredient/e324239d-243f-4c54-84b7-7fdf529e1161.jpg?d=96x96)
1 1/2 cups
Heavy Cream
![Unsweetened Cocoa Powder](https://www.sidechef.com/ingredient/17bef5a5-2970-4d88-afc4-b45cb149ddbb.jpeg?d=96x96)
1/3 cup
Unsweetened Cocoa Powder
![Semi-Sweet Chocolate Chips](https://www.sidechef.com/ingredient/78111da5-a3da-439c-86ce-18416cda2bcd.jpeg?d=96x96)
1/2 cup
Semi-Sweet Chocolate Chips
![Creamy Natural Peanut Butter](https://www.sidechef.com/ingredient/91bc05fb-6a74-4a4f-8306-590d7cc444de.jpeg?d=96x96)
4 Tbsp
Creamy Natural Peanut Butter
Nutrition Per Serving
VIEW ALL
Calories
804
Fat
52.9 g
Protein
17.8 g
Carbs
72.4 g