Peanut Butter Brittle Ice Cream
Peanut Butter Brittle Ice Cream requires approximately 2 hours and 30 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 1516 calories, 38g of protein, and 125g of fat per serving. This recipe serves 3. For $1.73 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of creamy peanut butter, peanut, whole milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Summer. 487 people were impressed by this recipe. It is brought to you by Cbsop. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. Try Brown Butter and Peanut Brittle Ice Cream, Peanut Brittle and Caramel Crunch Ice Cream Pie, and Peanut Brittle And Caramel Crunch Ice Cream Pie for similar recipes.
Servings: 3
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
1 cup creamy peanut butter
2/3 cup granulated sugar
2 cups heavy cream
2 (2.2 ounce) peanut bars or peanut brittle, crushed
1-1/2 tsp vanilla extract
1 cup whole milk
Equipment:
mixing bowl
stand mixer
whisk
ice cream machine
plastic wrap
bowl
Cooking instruction summary:
Combine the creamy peanut butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat until smooth, using a whisk attachment.Add the milk and mix on low speed (3 on my mixer) for about 2 minutes until the mixture is smooth and the sugar has been dissolved.Stir in the heavy cream and vanilla with a mixing spoon, whisk or the whisk attachment on your mixer. Cover with plastic wrap and chill in the refrigerator for 2 hours.When ready, pour the ice cream base into your frozen ice cream maker bowl.Mix until thickened, about 15-20 minutes. Fold peanut brittle pieces into the ice cream in the last 3 minutes. Scoop into a freezer safe container and freeze for at least 2 hours.Share and Enjoy!
Step by step:
1. Combine the creamy peanut butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat until smooth, using a whisk attachment.
2. Add the milk and mix on low speed (3 on my mixer) for about 2 minutes until the mixture is smooth and the sugar has been dissolved.Stir in the heavy cream and vanilla with a mixing spoon, whisk or the whisk attachment on your mixer. Cover with plastic wrap and chill in the refrigerator for 2 hours.When ready, pour the ice cream base into your frozen ice cream maker bowl.
3. Mix until thickened, about 15-20 minutes. Fold peanut brittle pieces into the ice cream in the last 3 minutes. Scoop into a freezer safe container and freeze for at least 2 hours.Share and Enjoy!
Nutrition Information:
covered percent of daily need
