The story of how this amazing chocolate peanut butter ice cream came to be…
You guys, a couple of weeks ago I started a whole foods diet and I'm doing okay. I lost a few pounds and I feel pretty good, but I'm not a dieting kind of a gal.
I miss bread.
And icecream. A lot.
Then I saw a demonstration for a blender on QVC that gave me an idea. Last night I invented this ice cream and it might have just saved my life. Or at least my thighs. So now I have an easy go-to recipe for homemade chocolate peanut butter ice cream and I can share it with you. Ready?
I was inspired by the recipe for this chocolate sauce from Deliciously Organic.
I made the sauce using her recipe.
Then I mixed 1 part chocolate sauce with 2 parts of organic whole milk and froze the mixture in an 8×8 pan overnight. (I used about 1.5 cups of chocolate sauce and 3 cups of milk, you can adjust the recipe if you want to make more or less.)
You could stop there and eat the chocolate sorbet by itself.
You could do what I did and chop the sorbet into pieces and add it to a blender with 1 cup of all natural creamy peanut butter. Blend until smooth. At this point you could serve it as a milkshake or…
Place the mixture in an airtight container and freeze until it sets. In our freezer that was about 2-3 hours. (If you freeze it too long it will turn back into a sorbet. No worries, you can scrape it with a spoon to serve as shaved ice or you can just set it out to thaw for a little while.)
The chocolate peanut butter homemade ice cream recipe:
- 100% cacao powder (I used Hershey’s Special Dark)
- pure maple syrup
- vanilla extract
- water (I don’t really count this as an ingredient)
- organic milk
- natural peanut butter
P.S. If you are not a whole foods fanatic, just use regular chocolate syrup, milk, and peanut butter. I would think the results should be the same.