I have many kitchen appliances but there is one that runs on overtime during summer time and it’s my ice cream machine. As soon as we’re done with one flavor, there is another one (or two) waiting in the freezer. I never thought I would enjoy making ice cream so much. I love to experiment with new flavors and more often than not, I end up with a new cold sensation.
At home we use peanut butter quite regularly to cook with. The other day, my partner bought that “monster” size peanut butter jar – “It was on sale” he said. Okay, great, now what! When I say we use peanut butter to cook, we do but not on that scale. I mean between the two of us, a regular jar can last us 2-3 months. If you’re vegan or vegetarian I’m sure peanut butter goes faster but in our case, not so much. Peanut butter doesn’t keep well; it can get rancid quickly especially during the summer months. There’s only so much I could cook/bake with this humongous jar and I knew I would have to come up with some new recipes…let’s make ice cream with it, I decided!
I’ve been making ice cream from scratch for a while now but right from the first attempt, this recipe was a hit! It’s summer and of course I wouldn’t share a complicated recipe with you. This cold treat is simple and easy to make and kids of all ages will enjoy this ice cream flavor and be begging for more…!
- 1 1/2 cups 35% cream (heavy cream)
- 1/2 cup milk (1 to 2% works fine)
- 1/2 cup granulated sugar
- 2 tbsp. good quality cocoa powder
- Pinch sea salt
- 3/4 cup smooth peanut butter *SEE FOOTNOTE
- 1/8 tsp. vanilla extract
- 1 ounce good quality bittersweet chocolate, finely shaved
- 1/4 cup pecans or walnuts, finely chopped (optional)
FOOTNOTE: If you are using natural peanut butter, you might want to increase the amount of sugar
KITCHEN TOOLS: The ice cream container and the ice cream machine can be purchased in the "SHOP" section of Club Foody