Best 3 Chocolate Peanut Butter Gelato Recipes
Indulge in a symphony of flavors with our delectable Chocolate Peanut Butter Gelato, a frozen treat that harmonizes the richness of chocolate with the nutty delight of peanut butter. This irresistible gelato features a creamy chocolate base infused with swirls of peanut butter, creating a delightful dance of textures and flavors in every bite.
Prepared using fresh, high-quality ingredients, our Chocolate Peanut Butter Gelato is a labor of love that showcases the essence of these classic flavors. Whether you're a chocolate aficionado or a peanut butter enthusiast, this gelato will tantalize your taste buds and leave you craving more.
In this article, we present not just one, but three enticing variations of Chocolate Peanut Butter Gelato, each with its own unique twist. Dive into the classic Chocolate Peanut Butter Gelato, where the harmonious blend of chocolate and peanut butter takes center stage. Explore the decadent Chocolate Peanut Butter Swirl Gelato, where ribbons of rich peanut butter swirl through a velvety chocolate base, creating an irresistible marbled effect. And for those who love a crunchy twist, the Chocolate Peanut Butter Crunch Gelato incorporates roasted peanuts, adding a delightful textural contrast to the smooth and creamy gelato.
With step-by-step instructions and helpful tips, we guide you through the process of crafting these delectable gelatos at home. Whether you're a seasoned gelato maker or a novice in the kitchen, we've got you covered. So gather your ingredients, prepare your ice cream maker, and embark on a culinary journey that will transport you to a world of chocolatey-peanut buttery bliss.
CHOCOLATE-PEANUT BUTTER GELATO
The original recipe called for heavy cream and egg yolks. This is my attempt to lighten it a little. The photo is of the gelato base.
Provided by talifuss
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 13h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
- Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
- Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
- Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 25.6 g, Cholesterol 17.6 mg, Fat 15 g, Fiber 1.9 g, Protein 11.2 g, SaturatedFat 5.4 g, Sodium 186.3 mg, Sugar 21.3 g
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
SNOOP DOGG'S ROLLS ROYCE PEANUT BUTTER-CHOCOLATE CHIP COOKIES RECIPE - (3.8/5)
Provided by MichelleF
Number Of Ingredients 10
Steps:
- Preheat the oven to 375. Line a baking sheet with parchment paper & set aside. In a small bowl, stir together the flour, baking soda, & salt. In a large bowl, combine the butter, peanut butter, brown sugar, & sugar. Using a mixer, beat until smooth. Stir in egg & vanilla. Gradually stir in the flour mixture until combined. Stir in chocolate chips. Using a cookie scoop, drop dough onto prepared baking sheet, about 2 inches apart. Bake in the oven for 10-12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- Prep in Advance: Candied peanuts, ice cream base, and chocolate ganache require cooling. It's ideal to make these the day before.
- Freeze your Ice Cream Maker Bowl: Put the bowl in the freezer 24 hours before churning.
- Keep Ingredients Cold: This prevents the ice cream from melting. Use chilled ingredients and keep the ice cream maker frozen.
- Work Fast: Mix the ice cream base into the spinning bowl quickly. Don't over-mix as this will make it icy.
- Serve Immediately or Freeze: If not serving right away, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to ripen its flavors.
Conclusion:
This chocolate peanut butter gelato recipe combines the decadent richness of dark chocolate and the nutty crunch of candied peanuts in a creamy, indulgent treat. With hints of salt to balance the sweetness, this homemade gelato is a delightful dessert to savor any day. Remember, freezing your ice cream maker bowl and using chilled ingredients ensures the best texture. Whether served immediately for a velvety soft texture or frozen for a firmer scoop, this chocolate peanut butter gelato is guaranteed to satisfy your sweet cravings. Happy churning!
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