Did you catch the title of this post?? In case you didn’t, I’ll repeat myself: Chocolate Peanut Butter Fudge Chunk Ice Cream. Oh yeah, and I forgot to mention the peanut butter chunks. This is not the kind of food that makes you feel good about your body in a swimsuit. This is the kind of food that makes you want to throw on some sweats and a t-shirt to hide all those peanut butter chunks and fudge-y ripples. Sometimes you just need a t-shirt day – I’ve got just the ice cream for you.
Since I received my ice cream bowl, (thank you KitchenAid rebate!) I have told all our visitors that they can request an ice cream ahead of time and I’ll make it for them when they visit. I’ve had normal requests like vanilla, strawberry, and cookies & cream. There there is this ice cream. This is the kind of ice cream my sister requests. (Although in fairness to her, she just requested something chocolate peanut buttery. Actually, I have no idea why I am bothering to save face for her today. She requested chocolate brownie cookie dough ice cream for the next time she visits!!!)
You can tell my sister and I come from the same family – we’re both intense lovers of chocolate. And peanut butter. And chocolate-y peanut butter all mixed together.
However, why I love my Reese’s candy, I prefer to keep peanut butter out of my ice cream. My sister does not feel the same way, obviously.
I think this ice cream is a perfect chocolate-y compromise. The ice cream itself has a bit more chocolate flavor and the more intense peanut butter flavor comes in chunks throughout the ice cream. (You can throw in as many or as few of those babies as you prefer.)
The fudge ripple is amazing and definitely not optional. It anchors the ice cream clearly still in the chocolate category.
Stamped with sister-approval!
Chocolate Peanut Butter Fudge Chunk Ice Cream
Adapted from: The Perfect Scoop by David Lebovitz
Yield: about 1 quart
For the ice cream:
2 cups half and half
1/4 cup Dutch process cocoa powder
1/2 cup sugar
1/4 cup creamy peanut butter
For the mix-ins:
3 Tablespoons creamy peanut butter
1 Tablespoon powdered sugar
2 1/2 Tablespoons fudge ice cream topping
1. Heat half and half, cocoa powder, sugar, and salt in saucepan. Bring to a full rolling boil. (It will begin foaming up, so make sure you have a large enough saucepan.)
2. Remove from heat and stir in peanut butter. Refrigerate until completely chilled.
3. In a small bowl, mix together powdered sugar and peanut butter. Freeze for 15-30 minutes, or until easy to work with. Prepare a baking sheet lined with parchment paper. Pinch off bits of the peanut butter mixture and drop onto the prepared baking sheet. Freeze peanut butter chunks til solid.
4. Once mixture is completely chilled, churn ice cream according to manufacturer’s instructions. After churning, stir in peanut butter chunks. Spread 1/3 of the ice cream into the freezer container. Pour 1 Tablespoon fudge sauce over ice cream. Repeat 2 more times, ending with fudge sauce. Freeze for at least several hours or overnight before serving.