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RECIPE
9 INGREDIENTS 14 STEPS 5hr

Chocolate Peanut Butter Swirl Ice Cream

4.7
3 Ratings
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.
Chocolate Peanut Butter Swirl Ice Cream Recipe | SideChef
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.
We’re a family of three, living in New England, tapping our maple trees for syrup, foraging wild blueberries and wineberries for pancakes, celebrating life and taking pictures along the way.
https://homemadeandwholesome.wordpress.com/
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We’re a family of three, living in New England, tapping our maple trees for syrup, foraging wild blueberries and wineberries for pancakes, celebrating life and taking pictures along the way.
https://homemadeandwholesome.wordpress.com/
5hr
Total Time
$2.78
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
Heavy Cream
1 1/2 cups
1/3 cup
Unsweetened Cocoa Powder
1/2 cup
Semi-Sweet Chocolate Chips
4
Eggs , separated
yolks only
1 pinch
1/4 cup
Creamy Natural Peanut Butter
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
804
FAT
52.9 g
PROTEIN
17.8 g
CARBS
72.4 g

Cooking Instructions

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Step 1
Place Heavy Cream (1 1/2 cups) and Milk (1 1/2 cups) in a pot over medium heat.
Step 2
In a bowl, whisk Eggs (4) with Granulated Sugar (3/4 cup) and Salt (1 pinch) until they are fluffy and pale yellow in color.
Step 3
When cream and milk mixture has gotten hot but not boiling, about 5 minutes. Whisk in Unsweetened Cocoa Powder (1/3 cup) until it is fully incorporated and then add the Semi-Sweet Chocolate Chips (1/2 cup) .
Step 4
Stir until chocolate chips have melted.
Step 5
Add a tablespoon of hot chocolate/cream/milk mixture to the egg yolks while continuously whisking. Keep adding the hot mixture to the yolks until it is easy to pour.
Step 6
Pour the egg mixture into the milk mixture and stir with a wooden spoon until it thickens and reaches 170 degrees F (75 degrees C) on a candy thermometer.
Step 7
Place a strainer over a heat proof bowl.
Step 8
Pour the thickened mixture through a strainer into a heat proof bowl.
Step 9
Add Vanilla Extract (1 tsp) and chill mixture overnight, and make sure the bowl of your ice cream maker is in the freezer.
Step 10
Churn the ice cream mixture according to your ice cream maker’s instructions.
Step 11
After a while it should look like this. You could be done here. You could place this lovely chocolate ice cream into a freezer container and be done with it. Or you could add peanut butter.
Step 12
Layer a bit of the ice cream with a bit of straight up Creamy Natural Peanut Butter (1/4 cup) .
Step 13
Make a few more layers. And now freeze overnight or at least five hours. You will have amazingly rich tasting and smooth textured ice cream. This will last a week in your freezer.
Step 14
Enjoy!
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Nutrition Per Serving
Calories
804
% Daily Value*
Fat
52.9 g
68%
Saturated Fat
28.8 g
144%
Trans Fat
0.0 g
--
Cholesterol
309.2 mg
103%
Carbohydrates
72.4 g
26%
Fiber
6.1 g
22%
Sugars
55.4 g
--
Protein
17.8 g
36%
Sodium
201.3 mg
9%
Vitamin D
1.0 µg
5%
Calcium
297.5 mg
23%
Iron
3.0 mg
17%
Potassium
273.2 mg
6%
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