Peanut Butter Chocolate Ice Cream Cones Recipes

Steps:

• Freeze a batch each of the chocolate and peanut-butter creams. Swirl creams together in a bowl, and scoop mixture into ice cream cones; roll the ice cream in peanuts, if desired.

Steps:

• Stand each ice cream cone in small glass or cup. In small microwavable bowl, microwave 1/4 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off corner of bag; squeeze bag to drizzle chocolate in bottom of each cone.
• Fill each cone to the top with ice cream. Using small scoop, top each cone with a scoop of ice cream. Freeze until firm, about 30 minutes.
• In medium microwavable bowl, microwave peanut butter and remaining 2 cups chocolate chips uncovered on High 1 minute; stir until melted. Cool about 10 minutes. Place chopped peanuts in small bowl.
• Remove ice cream cones from freezer. Working with one at a time, dip top of cone into chocolate-peanut butter mixture. Immediately roll in peanuts. Return cones to glasses; return to freezer until completely set.

Steps:

• Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream).
• Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.
• Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.

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).