Guess what today is… yep – it’s National Peanut Butter Day!! Yum yum.
Some of my favorite ways to get peanut butter in my mouth are on pancakes and waffles, on a spoon, on an apple slice, or good old fashion ‘ants on a log’.
But today the delight is in the form of Snickers Ice Cream!!
A couple weeks ago my boyfriend casually suggested he wanted some Snickers Ice Cream. I think this was brought on by the overwhelming desire to consume a 2 Lb. Snickers bar he got for Christmas. I said I’d make him Snickers Ice Cream but I wasn’t just going to make vanilla ice cream and mix in chopped up pieces of snickers – that’s not my idea of flavoring ice cream. My investigation and my overwhelming desire to play with my new Vitamix brought me to this recipe…
Snickers Ice Cream
2 3/4 cups heavy cream
1/2 cup peanut butter
1/2 cup Nutella
1 1/2 cups sugar
1 teaspoon salt
1/2 teaspoon vanilla
Blend this in a blender until silky smooth, chill in the refrigerator overnight.
Churn cream mixture in ice cream machine watching for the mixture to start to freeze. Since this is not a typical egg based ice cream recipe it doesn’t get too solid.
1/2 chopped roasted peanuts
2 tablespoons mini chocolate chips
1/2 cup caramel sauce
For this recipe pour 1/2 into container you will freeze in, top with 1/2 of peanuts, 1 tablespoon mini chocolate chips, and 1/4 cup of caramel drizzled in ribbons. Pour in remaining ice cream and repeat toppings. Allow to firm up in the freezer 4 hours to overnight before serving.
I tend to split my ice cream batches up between 2 smaller containers so that I can share one with a friend.
*If I were to make this recipe again I would probably make a small batch of ganache or “magic shell” instead of the chocolate chips but that is MY preference.