1 cup heavy cream
1 cup whole milk
½ cup sugar
¼ cup unsweetened dutch process cocoa powder
⅛ tsp salt
½ cup smooth peanut butter
1 cup peanut butter cups, (roughly chopped) or 1 cup mini chocolate chips
In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil.
When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
Process according to the machine’s instructions. When the ice cream is almost finished, stir in the chocolate pieces and transfer to a freezer-safe container. Enjoy!
Sugar: 22g
:
Calcium: 88mg
Calories: 375kcal
Carbohydrates: 28g
Cholesterol: 59mg
Fat: 28g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 10g
Polyunsaturated Fat: 4g
Potassium: 288mg
Protein: 8g
Saturated Fat: 13g
Sodium: 191mg
Vitamin A: 651IU
Vitamin C: 1mg
