I’ve been successful at mixing fun stuff into a vanilla ice cream base, so why not try a chocolate base? And what would I mix in? Chocolate-coated almonds and peanut butter! It is as good as it sounds.
Guessipe
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup + 1/3 cup semi-sweet chocolate chips
- 1/2 cup salted roasted almonds, roughly chopped
- 3/4 cup peanut butter
Whisk the cream, milk, sugar, and cocoa powder together in a pot. Heat until the mixture boils and foams, whisking continuously.
Remove from heat, add the salt and chocolate chips, and whisk until completely melted. Refrigerate for a few hours.
To make the Chocolate-Coated Almond Pieces, melt 1/3 cup of chocolate chips in the microwave 30 seconds at a time, stirring between each interval, just until melted. Stir in the almond pieces, then spread onto a parchment-lined baking sheet. Refrigerate until the chocolate hardens.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes). Fold in the chocolate-coated almond pieces (including any stray bits of chocolate you can scrape from the parchment paper).
Transfer 1/3 of the ice cream to a chilled glass container. Dollop 1/3 of the peanut butter onto the ice cream. Add another 1/3 of the ice cream and dollop more peanut butter. Add the rest of the ice cream. Dollop the remainder of the peanut butter. Swirl with a knife.
Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
