As teenagers, my sister Cindy and I loved going to Mic Mac Mall – but not for the reasons you may think. Yes the mall was a haven of clothing, make-up and boys, but what we truly went for was Baskin Robbins’ Chocolate Peanut Butter Ice Cream. Decadent chocolate ice cream laden with ribbons of smooth, creamy REAL peanut butter – it was SO DELICIOUS!! However, they say all good things must come to an end – the shop closed suddenly and our favourite ice cream was gone.
Over the last 15 years, if you were to ask Cindy or I what we thought was the best ice cream flavour of all time, I KNOW we both would have given the same answer even though it had been years since that pure bliss had passed our lips. Enter the glorious hunk of grey metal sitting next to our tree this past Christmas, otherwise known as the Kitchenaid 600 series Professional Mixer.
Somewhat intimidated by the Kitchenaid, Sean and I didn’t really start to use it until a couple of weeks ago. Our love affair began with the 3-pack of pasta roller attachments. Next came the food grinder, and finally, the crowning glory – the ice cream maker attachment!! When I brought it home last week and set it on the kitchen table Sean and I spent a few moments staring at it with quiet reverence.
The main jist of this recipe came from the Dinner and Dessert blog – they have credited David Lebovitz’s book ‘The Perfect Scoop’ for their version.
It begins so simply, as most good things do. Cream, sugar, cocoa and salt.
Baskin Robbin’s-Style Chocolate Peanut Butter Ice Cream
2 Cups Heavy Cream
1/2 Cup Sugar
1/4 Cup Cocoa
pinch of Salt
1/2 Cup Smooth Peanut Butter
1-2 Tbsp Icing Sugar
~ Whisk cream, coca, sugar and salt in a saucepan to a full roiling boil (should be foamy) – chill
~ mix PB and icing sugar together (adjust amount of icing sugar to taste – I used 2 Tbsp)
~ Churn chocolate batter in an ice cream maker
~ In a container, layer churned batter with dollops of PB – freeze
~ Eat!!
Baskin Robbins has officially made a comeback – well, in MY house anyway. I think I had better tell my sister…
Okay, you've just struck on my favourite ice cream EVER! I used to always choose PB and chocolate when I went to Baskin Robbins as a kid. Will you post the actual recipe?
Have you had the chocolate peanut butter ice cream from Haagen-Dasz? I think it's the best, and love the sweet and salty together.
Can you post the measurements/recipe? Sounds and looks delicious!
Thanks everyone!!
Here is the recipe:
2 Cups Heavy Cream
1/4 C Cocoa
1/2 C Sugar
pinch of Salt
1/2 C Smooth Peanut Butter
1-2 Tbsp Icing Sugar
~ whisk cream, cocoa, sugar and salt in saucepan to a full roiling boil (it should be foamy) remove from heat – chill
~ mix PB and Icing Sugar (adjust amount of icing sugar to your own taste – I used 2)
~ churn chilled chocolate batter in ice cream maker
~ layer chocolate ice cream with dollops of PB in container(s) – freeze
~ Eat!!
I made this wonderful concoction and wrote about it on my blog here. Thank you so much for sharing this recipe. It was awesome! I'll be making it again next summer for sure.
Thanks Mrs. Blocko, I'm so glad you liked it!! ps – I linked to your blog post on my facebook page 🙂
I made this earlier this summer… just got around to posting about it here: http://www.sugarbutterbaby.com/2011/06/ice-cream-adventure.html
I enjoyed it, my first time making ice cream! Thanks for sharing 🙂
Except for the state of your stove (I'm afraid to ask how long it took to clean that up!!), it looks wonderful Krystal!!