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Chocolate Peanut Butter Ice Cream with Peanut Butter Patties

August 21, 2009

Smooth, creamy, chocolate plus peanut butter, plus peanut butter patties. Need I say more?

Choc-PB ice cream

If you read a lot of food blogs like I do, you probably know that Perfect Scoop by David Lebovitz is a very popular cookbook. With all the good reviews, I knew that I could pick any recipe and it would turn out great. But which one to pick? It wasn’t that hard, because I really love chocolate and peanut butter together (OK, I love them separately too.) The recipe did not disappoint; in fact, we were pretty much wild about this.

Notes:

  • Lebovitz recommends that you use standard peanut butter: not the natural kind. I used Skippy.
  • The recipe calls for Dutch-process cocoa but I used regular unsweetened cocoa. I went to the store for Dutch-process and the only container I found was so expensive it must have flown over on a first-class ticket from Holland!
  • I thought that there were too many peanut butter patties so I added about 2/3 of them. Next time I’ll add the whole batch. Really, can you have too much peanut butter?

If you don’t have the book yet, get the recipe here. But really, get the book. It is full of information about ice cream making, great recipes, and all kinds of mix-ins to add to your ice cream. David Lebovitz has done the homework so you don’t have to! The recipe for the peanut butter patties is not on the Google Books preview, so here’s a quick overview of how to make them:

Mix 6 tablespoons peanut butter (creamy or chunky; I used creamy) and 2 tablespoons powdered sugar. Pinch off small pieces (about 1/2 teaspoon) and put them on a plate or cookie sheet covered with plastic wrap. You should get about 40 patties. Freeze for a few hours and then fold into ice cream at the end of churning. Try not to eat them all before you add them to the ice cream.

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12 comments

  1. I have to have some RIGHT NOW!! 🙂


  2. *drools on keyboard*

    This sounds SO delicious…and looks so creamy!

    I was laughing really hard at the Dutch processed cocoa comment…that was funny! I’ve never been able to find that stuff!


  3. I have this recipe dog-eared in my book! You TOTALLY reminded me to make it! It looks so smooth and creamy!

    Haha crazy dutch -processors and their overpriced cocoa!!!


  4. PB and chocolate is my favorite combination – but I would probably eat all the patties before they were able to make it to the ice cream.


  5. I’m with you – chocolate and peanut butter is the best flavor combo! =) I have to get that book, I’ve been seeing so many tasty ice cream flavors all over the blogs!
    (Thank you so much for your kind comment – it was much appreciated!)


  6. I agree that you can never have too much peanut butter, yum! I made this one earlier this summer, but I didn’t make my own peanut butter patties like you did, I’m sure they made the ice cream extra delicious.


  7. I’ve never thought of PB&C in ice cream form before…. wow – it looks fantastically sinful! I feel the same way about books… I’d rather have people get a copy (since, if you bake from them, they MUST be good books). But thanks for the recipe link!


  8. De-lish! I’m so loving my ice cream maker, David’s book, and holy cow–I just made his Philly style chocolate ice cream yesterday and it is amazing! I also made the chocolate sorbet–RICH, but GOOD!


  9. OMG – it is not necessary to say more – this looks delicious!!


  10. Yum! I have made his plain chocolate ice cream a few times and I think it’s the best I’ve ever had. This is truly a great book. Your ice cream looks luscious.


  11. YUM. It looks delicious. I haven’t made the chocolate PB ice cream yet. I’m adding it to my list.


  12. So funny that we both made this and posted it! Great minds truly think alike, and recognize great choc + pb recipes when they see them. We are still mourning the end of this flavor around here.



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