Chocolate Peanut Butter Nice Cream Recipes

Steps:

• Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
• Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, peanut butter, vanilla extract, 1 teaspoon soy milk, and salt in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
• Pour into a bowl and sprinkle with crushed peanuts.

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).

Steps:

• Peel bananas and cut into 1/2" pieces. Place on a wax-paper-lined baking sheet and freeze for at least 30 minutes (we prefer 2-3 hours).
• In a food processor or high-powder blender, combine bananas and milk and blend until smooth.
• Add in peanut butter, cocoa powder, and honey and blend until just combined. Adjust flavors to your liking.
• Enjoy immediately topped with peanuts and a drizzle of peanut butter (optional), or transfer to a container to freeze for later to scoop (for a more traditional ice cream look).