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Chocolate Peanut Butter Ice Cream
- measuring cups and spoons or digital kitchen scale
- small bowl
- Large plate
- Parchment paper
- large mixing bowl
- Stand mixer with whisk and paddle attachments
- rubber spatula or wooden spoon
- Insulated ice cream tub(s) or standard loaf tin
- ½ cup peanut butter, smooth
- 2 tablespoons powdered sugar, sifted
- 1 can sweetened condensed milk, 300ml
- 2 tablespoons light corn syrup, optional
- ½ cup cocoa powder
- ⅛ teaspoons salt
- 2 cups 35% whipping cream
- Mix together the peanut butter and powdered sugar in a small bowl. Line a dinner plate with parchment paper. Dollop and spread the peanut butter on the parchment paper until the peanut butter is gone. Place the plate in the freezer.
- In a large mixing bowl, whisk together the sweetened condensed milk, corn syrup (if using), cocoa, and salt until well combined. Set aside.
- Add the whipping cream to the bowl of a stand mixer. Use the whisk attachment to whip the cream on medium-high speed to stiff peaks, about 7 to 8 minutes.
- Remove the bowl from the stand mixer. Scrape the chocolate batter into the bowl of whipped cream. Switch to the paddle attachment. Place the bowl back on the mixer and beat on high speed until the chocolate and whipped cream are well mixed. Scrape down the sides of the bowl if needed.
- Spoon a layer of chocolate batter into an insulated ice cream tub. Top with a few chunks of frozen peanut butter. Repeat the process, layering the chocolate base then peanut butter chunks, until both are gone. Cover the ice cream tub and place it in the freezer for 8 hours or overnight before scooping and serving.