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Chocolate Peanut Butter Ice Cream
Submitted by psycnrs1 on May 17, 2009 at 6:46 amIf you like Reese's Cup ice cream....
1 cup creamy peanut butter
2 ounces pasteurized liquid egg substitute
2 tsp. real vanilla extract
1 cup granulated sugar
1 cup unsweetened cocoa powder
2 cups heavy cream
1 cup half-and-halfIf you can get Trader Joes mini peanut buter cups to swirl in before final freeze, use 1/4 cup.
You should freeze your insert for 12 to 24 hours. Check your instruction book.
Combine peanut butter, egg substitutes, vanilla, sugar, and cocoa powder until very smooth.
Mix in cream and half& half and combine well.
Cover, and chill in the refrigerator at least 30 minutes or up to 8 hours.
When well chilled place into your ice cream maker and follow your machines instructions.
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