Chocolate Peanut Butter Nutty Bars Ice Cream
Peanut butter ice cream with a fudge swirl and studded with chocolate covered waffle cone pieces. This ice cream somehow brings together all the flavors of Little Debbie Nutty Bars into perfect ice cream harmony!
Servings: 8 servings (1/2 cup serving)
Ingredients
Peanut Butter Ice Cream
- 2 cups heavy cream
- 3/4 cup whole milk
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
Fudge Swirl and Mix ins
- 1 cup milk chocolate chips divided
- 1/4 cup heavy cream
- 1-2 tsp coconut oil (can substitute canola)
- 1-2 waffle cones
Instructions
- Add all of the ingredients for the ice cream into a blender. Blend until smooth and thick.
- Pour into a freezer safe container and freeze for 1 hour. Stir the ice cream at the 1 hour mark. Return to the freezer and repeat again in one hour.
- While your ice cream is in the freezer, make the chocolate covered waffle cones.
- Carefully break your waffle cones into larger bite sized pieces.
- In a microwave safe bowl, measure out 1/3 cup milk chocolate chips and add the coconut oil to the bowl.
- Microwave for 30 seconds and then stir. Microwave for an additional 15 seconds and then stir until everything is melted and combined.
- Using a fork, dip and coat each waffle cone piece in chocolate and then place it on a silicone or parchment lined cookie sheet. Repeat until all of the waffle cone pieces are covered.
- Place the waffle cone pieces in the fridge or freezer until set.
- Make the fudge swirl by microwaving the heavy cream for 45 seconds. The cream should be boiling.
- Add the remaining 2/3 cup milk chocolate chips to the cream and allow it to sit for 5 minutes.
- Stir the chocolate chips into the heavy cream until creamy and smooth.
- Allow the chocolate to cool on the counter until closer to room temperature. It should be very thick but still pourable.
- When your ice cream is thicker, but can still be easily stirred, it is time to add the mix ins.
- First, fold in the chocolate covered waffle cone pieces.
- Next drizzle about half of the chocolate fudge onto the top of the ice cream and gently use a silicone spatula to press and fold the chocolate layer down into the ice cream.
- Drizzle the top with the remaining chocolate and take a knife and move it back and forth through the ice cream from one side to the other to 'swirl' the chocolate.
- Return to the freezer and freeze until solid.
Nutrition
Calories: 633kcal | Carbohydrates: 46g | Protein: 11g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 259mg | Potassium: 292mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1071IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg