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Peanut Butter Chip Ice Cream
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1 package (10 ounces) peanut butter chips
2 cups heavy whipping cream, divided
1 jar (7 ounces) marshmallow creme
1/2 cup miniature semisweet chocolate chips
In a microwave-safe bowl, melt peanut butter chips with 1 cup cream; stir until
smooth. Cool to room temperature. Transfer to a blender; add marshmallow creme
and remaining whipping cream. Cover and process until blended. Transfer to a
freezer container. Freeze for 30 minutes. Stir in chocolate chips; freeze 2 hours
longer or until firm. May be frozen for up to 1 month.
Yield: 1 quart.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |