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Peanut Butter Fudge Ripple Ice Cream

5 from 1 vote

A creamy vanilla ice cream with a thick peanut butter fudge ripple throughout

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Peanut Butter Fudge Ripple Ice Cream

 

Peanut Butter Fudge Ripple Ice Cream – a luscious vanilla ice cream base with a thick peanut butter fudge ripple throughout.

I’ll make this quick; I need to go lay down.  We spent the entire day working in the garden – weeding, planting, and using muscles that have been dormant since last fall.  I had NO idea I was this out of shape.  I workout occasionally on the treadmill and walk the neighborhood with our dogs, but apparently I haven’t used gardening muscles in a long, long time.   By the time you read this, I may have gone back to bed, or just stayed there because I can’t move.

 

Peanut Butter Fudge Ripple Ice Cream

All that yard work deserves a big scoop of ice cream … yes?  Yes!

A scoop of rich vanilla with a ribbon of peanut butter fudge ganache completely heals sore muscles.  Not really, but I can dream.  This recipe was inspired by a failed recipe for Samoa girl scout cookies.  I had left over chocolate ganache and didn’t want to throw it out.  I wondered how it would do in the freezer so I drizzled the cooled chocolate into an almost empty container of vanilla ice cream.  An idea was born and this ice cream delivered.  I decided to add peanut butter to the chocolate ganache to ensure a good creamy, frozen consistency in the ripple. The peanut butter is optional so you can leave it out and still have a fabulous fudge ripple ice cream.
Peanut Butter Fudge Ripple Ice Cream
Did I mention we picked asparagus this morning?  What a thrill because you can only harvest in the second year and the years thereafter.  With the winter we’ve had I was worried it didn’t survive.  We lost our rosemary bush but it was too big anyway.  Today I planted red onions, Texas sweet onions, kale, edamame, two kinds of peppers, some flowers and numerous herbs.  Our oregano, curly parsley and thyme survived the winter weather along with a couple of rows of carrots.  We have other vegetables to plant like tomatoes, cucumbers, lettuce, squash and zucchini, but I’ll save that for another day.  Right now I’m going to take an Aleve or two – but don’t forget to try this ice cream – you’ll be so happy you did!

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Scoops of peanut butter fudge ripple ice cream

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Peanut Butter Fudge Ripple Ice Cream Recipe

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 1.5 quarts
Course: Dessert, Ice Cream
Author: Tricia
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5 from 1 vote
A creamy vanilla ice cream with a thick peanut butter fudge ripple throughout.

Ingredients

For the ice cream:

  • 1 cup whole milk
  • 2 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces vanilla sugar, or regular granulated sugar - about 1 ⅛ cups
  • 2 teaspoons pure vanilla extract

For the peanut butter fudge ripple

  • 6 ounces semisweet chocolate chips
  • ½ cup heavy cream
  • ¼ cup peanut butter

Instructions

  • To make the ice cream pour the milk, half-and-half and heavy cream into a medium saucepan, over medium heat.  Bring the milk mixture just to a simmer while stirring occasionally.  Remove from the heat.
  • In a medium mixing bowl whisk the egg yolks until they have lightened in color.  Gradually add the sugar and whisk to combine.  Temper the warm cream mixture into the eggs by drizzle spoonfuls into the egg yolks while whisking until at least half the cream is incorporated.  Add the egg mixture into the remaining cream and place over low heat.  Cook stirring constantly until the custard reaches 175°F on an instant read thermometer.  Pour the custard into a glass or stainless steel bowl placed over an ice bath.  Stir occasionally until the mixture cools, about 30 minutes.  Cover and refrigerate the custard overnight or at least 8 hours.   (About an hour before freezing the ice cream make the peanut butter fudge ripple and set aside to cool.  See instructions below.)   Process in your ice cream make according to the manufacturer instructions.
  • To make the peanut butter fudge ripple, combine all ingredients into a small saucepan and place over low heat.  Stir constantly until all the chocolate and peanut butter are melted and you have a smooth ganache.  Remove the pan from the heat and set aside to cool.  Stir occasionally while cooling.
  • Once the ice cream is frozen and the fudge ripple cooled, Scoop about ⅓ of the frozen ice cream into a container.  Drizzle spoonfuls of the fudge ripple on top, then repeat with more ice cream, more fudge ripple, etc.  Take a large dull knife and swirl the two together with just a few strokes.  Cover and freeze until the ice cream is frozen.
  • Makes 1 ½ quarts of ice cream, plus 1 cup of fudge ripple.

Recipe Notes

  • (Vanilla ice cream recipe adapted from Alton Brown via foodnetwork.com)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 
 

Nutrition

Calories: 4848kcal | Carbohydrates: 406g | Protein: 79g | Fat: 332g | Saturated Fat: 179g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 108g | Trans Fat: 1g | Cholesterol: 2265mg | Sodium: 824mg | Potassium: 2776mg | Fiber: 17g | Sugar: 338g | Vitamin A: 9518IU | Vitamin C: 7mg | Calcium: 1338mg | Iron: 17mg

Finally, here are a few more of our favorite ice cream recipes you might enjoy:

This summer churn up a batch of our homemade fresh Cherry Ice Cream with dark chocolate! Click HERE to get the recipe.

 

 

Strawberry Shortcake Ice Cream – don’t let summer pass you by without making this luscious, rich vanilla ice cream with ribbons of fresh strawberry sauce and crushed shortbread cookies throughout. Click HERE to get the recipe.

 

 

Fresh Strawberry Ice Cream ~ creamy and smooth, with tart undertones that you’d expect from a good ripe strawberry.  Add in a touch of Grand Marnier, buttermilk and mascarpone cheese, the richness shines through in this eggless, dreamy, frozen treat! Click HERE to get the recipe.

Stay tuned as we revive our ‘Garden-to-Table’ posts this summer.  I can’t wait for tomatoes … how about you?  Do you have a garden, and if so what do you usually plant?  Feel free to post a link in the comments for your favorite fresh vegetable or herb recipe.  If all goes well I’m going to need some new recipes.
Thanks so much for stopping by! Tricia

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25 Comments

  1. Abbe@This is How I Cook

    This sounds so good. And we just started a diet because we are so out of shape! Also have to work in the yard this weekend since we've been gone. It is a wreck. worst I've ever seen it, but maybe that's because I am getting old! Yes, I'm preparing for the pain!

    Reply

  2. Lea Ann (Cooking On The Ranch)

    That same thing happened to me last week. I cleaned pine needles out from under the pine tree and thought I was going to keel over. I was so surprised to be so out of shape. With that said, can I go lay down with a bowl of this ice cream???? Wonderful!

    Reply

  7. Anna and Liz Recipes

    The ice cream is definitely a well deserving treat! I know how you feel, we have been doing gardening work also, but its mostly botanical. I know, I know, we really should have a vegetable garden, but haven't made it a priority yet. Have a great week, and Happy Easter to you and your family! xxoo Anna and Liz

    Reply

  8. SavoringTime in the Kitchen

    I was able to get my gardens raked and clematis pruned and that's about all I can do until our planting season which is still about a month away so quite jealous of your asparagus picking! When I do start to plant I would love to have a bowl of this ice cream waiting for me. It looks so delicious!

    Reply

  11. Chris Scheuer

    That's a good kind of tired and sore Tricia. I know you'll see such wonderful results from your hard work in the days to come. You are the ice cream queen in my book. This looks wonderful and how fun that it evolved out of, what you thought, was a failure 🙂

    Reply

    • Tricia Buice

      I may gripe about it, but I love feeling like I did something productive – such as working in the garden. It's just my backside that is extra sore with all that bending over 🙂 Sitting at a desk all day is not the healthiest of careers. Have a great week!

      Reply

  14. Beth Green

    'Garden to Table' request:<br />Joe and I love to eat asparagus, but I'm bored with roasting it with olive oil, salt and pepper. How about a new twist? We'll always like it roasted the best…but I need some inspiration for the roasting.<br /><br />And yes, you deserve more than one scoop of the ice cream with all the yard/garden work you put in. Hope you'll feel rested and

    Reply

    • Tricia Buice

      You got it Beth! I had one in mind anyway – so very soon I'll do my best to bring you a fresh, flavorful, healthy asparagus recipe. Hope that new knee is cooperating and working better each day! Thanks for stopping by!

      Reply

  15. Cheri Savory Spoon

    Hi Tricia, after seeing your pics I need to seriously start looking for an ice cream maker, love this flavor combination. I know it's amazing what muscles we use pulling weeds and shoveling dirt, compared to walking the dog.

    Reply

    • Tricia Buice

      Homemade ice cream is very easy and so delicious. We have a Cuisinart Ice Cream Maker and love it.<br />Sore muscles feel pretty good – it means I did something productive. I should have lived on a farm instead of working in an office. Have a great week Cheri!

      Reply

  17. Monica

    Gardening/yard work is serious business and deserves at least two bowls of ice cream! This looks amazing – I am such an ice cream fiend at heart and would polish this off for you in no time if I let myself! I've made vanilla fudge ripple ice cream and it's so good but with PB, it would take it to a whole other level of richness and deliciousness! I am hankering to make another batch of

    Reply