Saturday, August 30, 2008
This is our third time participating in the Peanut Butter Exhibition. Our past two submissions include Peanut Butter and Jelly Cupcakes and Peanut Butter Smoothie. In keeping with the spirit of the Peanut Butter Exhibition, I'm forwarding this easy peasy recipe to the "no bake" roundup at The Peanut Butter Boy.
Double Peanut Butter Ice Cream
Although the recipe says it makes about fourteen (14) 1/2 cup servings, I found that it really made 2 servings for people with big spoons. I mean who eats 1/2 cup of ice cream?? Even my dogs who weigh about 11 lbs can eat more than 1/2 cup. I double dog dare you to try it and see if you can put it down after 1/2 cup. Inspired by the folks at Cuisinart, it's just so simple to change up from a full fat ice cream to a lower fat version while still enjoying the intensity of the double peanut butter.
1 1/2 cups good quality peanut butter (I used Kraft ultra creamy)
3/4 cup of granulated sugar (I used less and it was great)
1 1/4 cups of whole milk (I used skim milk - you wouldn't know the difference)
2 cups heavy cream
1 1/2 tsp pure vanilla extract
1 cup chopped chocolate peanut butter cup candies (I used peanut butter chips)
In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 or 2 minutes. Stir in the heavy cream and vanilla. Turn on ice cream maker, pour in mix and let mix until thickened - about 25 to 30 minutes. For firmer consistency, transfer to plastic airtight container and place in freezer. Remove from freezer about 15 minutes before serving.
Caution: Highly addictive