Helado de chocolate y crema de cacahuete

Ingredientes

• 14 oz can sweetened condensed milk
• 1/3 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1 cup 2% milk (or whole milk)
• 2 cups heavy cream
• 1 Tbsp vanilla extract
• 1/3 cup peanut butter (heaping)
• 3 Tbsp powdered sugar

Preparación

1. 1

   Ice Cream Base: Combine sweetened condensed milk and cocoa in a large saucepan. Over medium-low heat, cook and stir till smooth and creamy, about 3-5 minutes.

2. 2

   Whisk in the peanut butter until the mixture is smooth. Then whisk in the milk, heavy whipping cream, and vanilla. Cover and place in the refrigerator for at least 4-5 hours or until very cold.

3. 3

   Peanut Butter Swirl: Combine the peanut butter and powdered sugar in a small bowl. Stir until smooth. Chill while the ice cream churns.

4. 4

   Churn ice cream in an ice cream maker according to the manufacturer’s instructions until it is soft serve consistency

5. 5

   In a freezer-friendly container, layer the chocolate mixture and dollops of the peanut butter swirl. Freeze for 3-4 hours, or until hard enough to scoop.