Peanut Butter & Chocolate Ice Cream Recipe - Gemma's Bigger Bolder Baking

SUBSCRIBE HERE:
Learn how to make my Peanut Butter & Chocolate No Machine Ice Cream & find out more about my first Bold Baker T-Shirt!
BUY my FIRST Limited-Edition Bold Baker Mug Cake T-Shirt HERE:
A variety of sizes and styles are available!
WATCH more Bigger Bolder Baking Videos:
* NEW Ice Cream Party Video:
* Edible Cookie Dough:
* Peanut Butter & Chocolate Cheesecake:
* Homemade Nutella:
* 5 NEW 1 Minute Mug Cakes:
FULL RECIPE AVAILABLE BELOW
Peanut Butter & Chocolate Ice Cream Recipe
INGREDIENTS FOR PEANUT BUTTER & CHOCOLATE FLAVOR
2 cups (16oz/450 ml) of my Ice cream base
½ Cup (6oz/180g) Peanut butter ( I used Chunky)
¼ Cup (4oz/115g) melted and cooled Chocolate
INGREDIENTS FOR ICE CREAM BASE (~6 cups)
2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
* How to make condensed milk: (Follow my recipe to make condensed milk, either with Regular Milk or Dairy-Free with Coconut Milk)
ICE CREAM BASE METHOD
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.
5. Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.
MAKING THE PEANUT BUTTER & CHOCOLATE FLAVOR
1. Combine the peanut butter and Ice cream base together. Drizzle in the cooled melted chocolate. Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.