Best 5 Peanut Butter Ice Cream With A Hard Chocolate Shell Recipes

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Indulge in a frozen symphony of creamy peanut butter and a decadent chocolate shell with this extraordinary Peanut Butter Ice Cream recipe. This delectable treat combines the irresistible flavors of roasted peanuts and rich chocolate, creating a dessert that will tantalize your taste buds. For those seeking a vegan alternative, we offer a delightful Vegan Peanut Butter Ice Cream recipe, crafted with almond milk and coconut cream to deliver a luscious, dairy-free indulgence.

For those who prefer the classic combination of chocolate and peanut butter, our Chocolate Peanut Butter Ice Cream recipe elevates the experience with a generous swirl of chocolate ganache, resulting in a delightful interplay of flavors. Additionally, our No-Churn Peanut Butter Ice Cream recipe offers a convenient and effortless method, requiring no special equipment and delivering a creamy, satisfying dessert in a matter of hours.

Let's cook with our recipes!

HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE



Homemade Chocolate Peanut Butter Ice Cream Recipe image

The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert.

Provided by Laura

Categories     Dessert     ice cream

Time P1DT40m

Number Of Ingredients 11

2 cups heavy cream
4 TBS unsweetened cocoa powder
4 oz semisweet chocolate, chopped ((2/3cup))
½ cup creamy peanut butter
1 cup whole milk
¾ cup granulated sugar
Pinch sea salt
4 egg yolks
½ tsp pure vanilla extract
½ cup creamy peanut butter
3 TBS powdered sugar

Steps:

  • Line a large baking sheet with wax paper.
  • Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
  • Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
  • Put in freezer to harden.
  • Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
  • Bring mixture to a boil. Boil for 15 seconds whisking constantly.
  • Remove from heat add peanut butter and chocolate and whisk until smooth.
  • Add the additional 1 cup cream. Whisk to combine.
  • Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
  • Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
  • Whisk egg yolks in a medium bowl.
  • Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
  • Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
  • Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
  • Discard any residue left on the strainer.
  • Add vanilla and stir to combine.
  • Chill for at least 3 hours in the refrigerator, or overnight.
  • Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
  • Add half of the churned ice cream to a freezer-friendly container.
  • Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
  • Freeze for at least 6 hours or overnight.
  • Serve!

Nutrition Facts : ServingSize 0.5 cups, Calories 410 kcal, Carbohydrate 27 g, Protein 9 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 127 mg, Fiber 3 g, Sugar 21 g

INSTANT CHOCOLATE HARD SHELL



Instant Chocolate Hard Shell image

Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!

Provided by Fervent Frugal Foodie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 6m

Yield 32

Number Of Ingredients 2

2 cups semisweet chocolate chips
⅔ cup coconut oil

Steps:

  • Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 6.6 g, Fat 7.7 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 5.8 g, Sodium 1.2 mg, Sugar 5.7 g

PEANUT BUTTER SHELL



Peanut Butter Shell image

Why should chocolate lovers have all the fun? Now peanut butter fans can have a nice crunchy shell on their ice cream, too. If you use coconut oil you get the bonus of a little tropical flavoring, though it takes just a tad longer to set up.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield about 3/4 cup

Number Of Ingredients 3

1/2 cup smooth peanut butter
1/4 cup virgin or extra-virgin coconut oil or vegetable shortening
Chocolate, strawberry or Neapolitan ice cream

Steps:

  • Combine the peanut butter and coconut oil in a microwave-safe medium bowl, and microwave for 30-second increments, stirring after each, until smooth and runny. Let cool at room temperature for a few minutes.
  • When ready to serve, pour the coating over the ice cream, and let it harden.

CHOCOLATE PEANUT BUTTER ICE CREAM



Chocolate Peanut Butter Ice Cream image

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

2 ounces semisweet chocolate
4 tablespoons cocoa powder
1 1/2 cups milk
2 eggs, lightly beaten
2/3 cup sugar
1 cup whipping cream
1 teaspoon pure vanilla extract
1/2 cup peanut butter

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).

EASY HOMEMADE PEANUT BUTTER OR CHOCOLATE MAGIC SHELL TOPPING



Easy Homemade Peanut Butter or Chocolate Magic Shell Topping image

Just like the real thing, don't just use this for ice cream, drizzle it on top of frozen desserts--- I would strongly suggest to only use margarine for this, I have made it with butter in the past and the butter overpowers the flavor ;-)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 46m

Yield 3/4 cup (approx)

Number Of Ingredients 3

2/3 cup peanut butter chips (semi heaping, or use semi-sweet chocolate chips or use half of each) or 2/3 cup chocolate chips (semi heaping, or use semi-sweet chocolate chips or use half of each)
2 tablespoons stick margarine
3 teaspoons vegetable oil or 3 teaspoons canola oil

Steps:

  • Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).
  • Microwave on high for about 45 seconds; remove and stir until blended and smooth.
  • Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!).
  • This will harden when combined with frozen ingredients.

Nutrition Facts : Calories 1219.8, Fat 92.8, SaturatedFat 28.2, Cholesterol 1.5, Sodium 728.1, Carbohydrate 70.4, Fiber 7.5, Sugar 57.2, Protein 27.7

Tips:

  • For a creamier texture, make sure the peanut butter and cream cheese are at room temperature before using.
  • Don't overbeat the ice cream mixture. Overbeating can make the ice cream icy.
  • If you don't have a candy thermometer, you can tell if the chocolate coating is ready by dropping a small amount into a glass of cold water. If it hardens immediately, the coating is ready.
  • For a thicker chocolate coating, use a double boiler to melt the chocolate. This will help prevent the chocolate from burning.
  • If you don't have a double boiler, you can melt the chocolate in a microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring in between, until the chocolate is melted.
  • To make the chocolate coating even more decadent, add a tablespoon of butter or cream to the melted chocolate.
  • Be sure to let the ice cream balls freeze completely before dipping them in the chocolate coating. This will help prevent the coating from cracking.

Conclusion:

This peanut butter ice cream with a hard chocolate shell is a delicious and decadent treat that is perfect for any occasion. With its creamy peanut butter filling and rich chocolate coating, this ice cream is sure to be a hit with everyone. So next time you're looking for a sweet and satisfying treat, give this recipe a try. You won't be disappointed!

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