Zutaten für Intensely Densely Peanut Butter Chocolate Ice Cream
- 2 cups heavy cream
- 1 cup granulated sugar and 1/2 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups mini chocolate chips
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
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Zubereitung von Intensely Densely Peanut Butter Chocolate Ice Cream
- In a large bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the peanut butter, cocoa powder, and salt.
- Gradually add the peanut butter mixture to the wet ingredients, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter chocolate mixture.
- Stir in the chocolate chips.
- Pour the ice cream mixture into a freezer-safe container.
- Cover and freeze for at least 6 hours, or preferably overnight, allowing the ice cream to harden completely.
- Let the ice cream sit at room temperature for 10-15 minutes before scooping to achieve the perfect consistency.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
69g
Fat
59g
Carbs
8g
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