Peanut butter ice cream bars with chocolate shell🍦
INGREDIENTS
PEANUT BUTTER ICE CREAM
▢ ¾ cup (190 g) creamy peanut butter
▢ ½ cup (100 g) honey
▢ 1 ½ cups (355 mL, 12 oz) heavy cream
▢ 1 ½ cups (355 mL, 12 oz) whole milk
▢ 2 teaspoon vanilla extract
▢ ¼ teaspoon kosher salt
CHOCOLATE COATING
▢ 2 cups (400 g, 14 oz) semisweet chocolate, finely chopped (I used chocolate with 65% cocoa)
▢ 1 cup (200 g, 7 oz) coconut oil
INSTRUCTIONS
PEANUT BUTTER ICE CREAM
1. In a blender, combine peanut butter and honey.
2. Gradually add the heavy cream until the cream is completely blended in.
3. Add milk, vanilla and salt and blend until combined.
4. Cover and chill ice cream base in the refrigerator at least 4 hours or overnight.
5. Prepare ice cream molds. Place molds on a rimmed metal baking sheet and insert popsicle sticks. If your molds came with lids, have them ready nearby.
6. Spoon ice cream into molds. Place lids onto molds (cover with plastic wrap if your molds did not come with lids) and place baking sheet with filled molds into freezer for a minimum of 4 hours to set completely.
CHOCOLATE COATING
1. Place the chocolate and coconut oil into a microwave safe bowl.* Melt in the microwave using 15 second bursts. Stir well between each burst. There should be no lumps of chocolate or coconut oil remaining. Once completely smooth, set aside to cool slightly.
*If you do not have a microwave, you can melt the chocolate and coconut oil in the top of a double boiler.
2. Pour the chocolate mixture into a wide-mouth pint glass jar or a container with similar dimensions. It should be taller than it is wide in order to accommodate the length of the ice cream bar.
3. Line a baking sheet with parchment paper and set next to the container of chocolate.
4. Remove the ice cream bars from the silicone molds and place back on the frozen baking sheet. One by one, hold the ice cream bar by the stick and dip into the chocolate mixture. Make sure to coat the ice cream all the way up to where the ice cream meets the stick. Lift the bar back up and hold it over the glass jar while the extra chocolate drips off. As you hold the bar, you'll see the chocolate firming up before your eyes. Magic!
5. Set the ice cream bar flat side down onto the parchment lined baking sheet. Promptly dip the remaining bars. If the chocolate mixture cools too much and gets thick, heat it for 10-15 seconds in the microwave and stir well before resuming. As you dip the last of the bars, you may need to tip the jar of chocolate on an angle and spin the ice cream bar in order to obtain full chocolate coverage.
6. Place the ice cream bars (on the baking sheet) into the freezer. After they've had a chance to firm back up for 60-90 minutes, serve or wrap them individually in aluminum foil and store in a freezer-safe container.
TIP!!!
* if you have an ice cream machine* You will get an even creamier ice cream bar if you churn your heavy cream mixture prior to pouring into molds. If using ice cream machine do so after step 4; prior to pouring into molds (step 6).
Making peanut butter ice cream bars at home is a delightful way to enjoy a refreshing treat packed with rich flavors and wholesome ingredients. The key to a creamy texture lies in using full-fat dairy such as heavy cream and whole milk, which provide a smooth, velvety base that perfectly balances the intensity of the peanut butter and sweetness of honey. For the peanut butter, opting for a creamy variety ensures easy blending, helping to create a luscious ice cream mixture without any graininess. When preparing the chocolate coating, using semisweet chocolate with about 65% cocoa content offers a perfect bittersweet contrast to the sweet and nutty ice cream inside. Mixing it with coconut oil not only helps the chocolate set quickly and creates a crisp shell but also adds a subtle tropical hint that complements the peanut butter beautifully. Melting the chocolate and coconut oil in a microwave in short bursts prevents burning and encourages a smooth, glossy finish. For the dipping process, chilling the ice cream bars thoroughly is crucial to prevent melting during the chocolate coating step. Holding the bars by the stick and dipping them carefully ensures an even layer of chocolate, encapsulating every bite in delightful crunch. Should the chocolate harden too quickly, reheating briefly keeps the coating workable and smooth. An optional but highly recommended step is churning the ice cream base in an ice cream machine after chilling. This creates an even creamier and aerated texture, elevating the overall mouthfeel of the bars. If you don’t have a machine, simply freezing the mixture in molds works well, and the addition of honey imparts natural sweetness while acting as a tenderizer. These peanut butter ice cream bars make a fun and satisfying dessert that's perfect for summer gatherings or just a luxurious homemade snack. They can be stored individually wrapped in aluminum foil for easy grab-and-go enjoyment. This recipe also provides flexibility: you can experiment by adding crunchy peanut bits inside the ice cream or sprinkling sea salt on the chocolate shell to enhance the flavor profile. Lastly, the humor captured in the original OCR content, "Them: Mom can we have this $6 box of ice-cream bars? Me:", resonates with many home cooks looking to save money and control ingredients by making such delightful treats from scratch. Homemade peanut butter ice cream bars not only taste fresh and fulfilling but also bring a sense of pride and joy to the kitchen.
that dip is so smooth omg