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Peanut Butter-Chocolate Ice Cream

Prep time 6 mins
Cook time 16 mins
Other time 3 hrs, 30 mins
Yield 9 servings (serving size: 1/2 cup)
You'll love this creamy frozen rendition of chocolate-peanut butter cups.


  • 1 1/3 cups sugar
  • 1/3 cup cocoa
  • 2 1/2 cups 2% reduced-fat milk, divided
  • 3 large egg yolks, lightly beaten
  • 1/2 cup fat-free half-and-half
  • 1/2 cup reduced-fat creamy peanut butter

Nutrition Information

  • calories 268
  • fat 8.8 g
  • satfat 2.9 g
  • protein 7.7 g
  • carbohydrate 42.4 g
  • cholesterol 74 mg
  • iron 1 mg
  • sodium 147 mg
  • caloriesfromfat 30 %
  • fiber 2 g
  • calcium 122 mg

How to Make It

  1. Combine sugar and cocoa in a medium saucepan; add 1 cup milk, stirring with a whisk. Cook over medium heat 4 minutes or until hot. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with whisk. Add to remaining hot milk mixture, stirring constantly.

  2. Add remaining 1 1/2 cups milk, half-and-half, and peanut butter, stirring with whisk until smooth. Cook 12 minutes over medium heat or until mixture reaches 160°, stirring constantly with whisk. Transfer mixture to a bowl. Cover and chill at least 1 hour, stirring occasionally.

  3. Pour mixture into the freezer can of a 4-quart ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm.

Oxmoor House Healthy Eating Collection