Easy Peanut Butter Ice Cream
May 30, 2011
Sometimes simple really is better. For true die-hard peanut butter fans there is nothing that cures a peanut butter craving like a spoonful of peanut butter, straight up. While that hits the spot for a late night snack, sometimes you want that same peanut butter intensity in something more worthy of serving to friends. (Something tells me people would look at me strangely if I just brought out a big jar of peanut butter and a bunch of spoons for dessert when we have guests). This ice cream is the perfect solution because it is truly all about the peanut butter. Creamy peanut butter ice cream with chunks of chocolate covered peanut butter candy, it is a peanut lover’s dream. Even better it only has five ingredients and takes less than ten minutes of work to make (it does require chilling and freezing time, though, so plan ahead).
I put a range for the amount of peanut butter to use. With the larger amount the ice cream is intensely rich and peanut buttery. That is how I like to make it, but if you want the ice cream to taste a bit less like eating peanut butter straight up I recommend starting with the smaller amount and then adding more to taste.
Easy Peanut Butter Ice Cream
Yield: 1 1/2 quarts
1 box (1 quart) sweetened Mimic Creme
1-1 1/2 cups creamy peanut butter (depending on how intense you want the peanut butter flavor to be)
1 teaspoon vanilla
1/2 cup peanut butter
1/2 cup powdered sugar
5 oz chocolate
Combine the mimic creme, one (or one and a half) cups peanut butter, and vanilla in the blender. Blend to combine. Chill mixture.
While the mixture is chilling make the peanut butter candy.
Line a small cookie sheet with parchment or waxed paper. Combine the peanut butter and powdered sugar and stir well to combine. (It may seem that there is too much powdered sugar, but keep stirring.) Kneed the mixture until smooth. Press the mixture onto the prepared cookie sheet and flatten to 1/3 of an inch thick.
Melt the chocolate over a double boiler or in the microwave on low (50%) powder. Spread half of the chocolate over the peanut butter mixture. Place the cookie sheet in the freezer for ten minutes, or until the chocolate is set. Flip the candy over and spread the remaining chocolate on the other side. Freeze for ten minutes, or until set. Remove the candy from the freezer and chop into small pieces. Store in an airtight container in the freezer until ready to use.
Freeze the ice cream mixture in an ice cream maker according to the manufacturers instructions. Transfer to an airtight container and fold in the candy. Freeze until firm, at least several hours.
This ice cream freezes very firm. For the best texture remove it from the freezer and leave it at room temperature for ten minutes before serving.
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Recipe Page: https://www.couldntbeparve.com/recipe/easy-peanut-butter-ice-cream/
I came across this website a few days ago and have been looking through the archives. Now, with this recipe, you’ve finally convinced me to buy MimicCreme. On a whim I bought an ice cream maker on Black Friday, but haven’t used it due to a lack of CY heavy cream available in Dallas (and I don’t want to spend $70 at a co-op, either). Now I can use it!
@ Miriam
Not that you shouldn’t buy MimicCreme (I’m a very big fan of the stuff), but ice cream makers are also great for sorbet, which (of course) doesn’t need cream at all, and is about the easiest dessert to make. I make sorbet all through the year, but especially in the spring and summer seasons, generally starting from Pesach.
I have an ice cream maker and invested in a spare bowl and parts for parve use. While I have tried several ice cream recipes I’ve had more success with sorbets. Now instead of buying gourmet sorbets I can whip up a large batch of any flavor in less time it takes to bake a cake.
You can also use frozen bananas as a substitute for cream. Keep that stuff cold after it’s blended and it’s absolutely amazing how close to eating ice cream it is.