No Churn Chocolate Peanut Butter Ice Cream

Name: No Churn Chocolate Peanut Butter Ice Cream
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/2 cups heavy cream; 3/4 cup unsweetened cocoa powder; 1/2 cup maple syrup or honey, use more to taste; 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder; 2 teaspoons instant espresso; 1 teaspoon flaky salt; 1 cup refrigerated creamy peanut butter

—·American

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Halfbakedharvest

Ingredients

2 1/2 cups heavy cream
3/4 cup unsweetened cocoa powder
1/2 cup maple syrup or honey, use more to taste
1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
2 teaspoons instant espresso
1 teaspoon flaky salt
1 cup refrigerated creamy peanut butter

Instructions

1 steps

1. Using an electric mixer, whip the cream, cocoa powder, and instant espresso in a large bowl until soft peaks form, 1-3 minutes. Add the maple syrup (or honey), vanilla, and salt. Whip to gently combine. 2. Scoop 2 teaspoon size amounts of peanut butter, then fold into the chocolate ice cream. 3. Transfer to a 9x5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

3 min

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