Dessert “Turducken” – Day Two – Peanut Butter Chocolate Chip Ice Cream
My husband is a Peanut Butter freak. He ate nothing but peanut butter sandwiches for lunch all though middle school. He loves peanut butter desserts and has been the cause of most of the PB and Chocolate desserts on the blog.
I’m still playing with light and my photography. I wanted to open up with my light and dark backgrounds and experiment a bit more with them.
When I started this blog, the idea was to be sexy desserts that you would eat with your significant other and just have a pure love affair with the dessert. I tried to capture this feeling by using dark colors that evoke a feeling of richness, sensuality, and pleasure.
With that in mind, take a look at the photo below.
Which photo makes you feel like you’re going to have an experience with the ice cream?
For me, it’s definitely the darker photo. It makes me feel like it’s night-time. It’s dark and secret and I’m gonna settle down with a good movie or book and enjoy this ice cream without my kid demanding another scoop.
What do you think? I’d love to hear how the photos make you feel.
This one is just supposed to make you feel happy.
Happy for sharing an ice cream cone with a friend while catching up and enjoying a laugh.
Happiness while experiencing a moment of friendship or peace with your kids while enjoying the pleasure of delicious homemade ice cream and great company. Enjoy the little things in life and share them with someone you love.
Peanut Butter Ice Cream
Peanut Butter Chocolate Chip ice cream is perfect for your PB lover.
- 2 eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup smooth peanut butter
- 1 cup mini chocolate chips
- Whisk the eggs for 1 minute with an electric mixer. Add in the sugar and whisk until completely combined, smooth, and light and fluffy.
- Pour in the cream and milk and whisk to combine.
- Remove 1 cup of the mixture and stir peanut butter into it. Add the peanut butter mixture back to the cream base and transfer to your ice cream mixture.
- Follow the instructions for your maker. Add the chocolate chips in at the very end of the process.
- Transfer the ice cream to a plastic container with a lid and freeze overnight to harden.
To make the Cones
- Melt ¼ cup peanut butter with 1 teaspoon of coconut oil. Add to the top 1 inch of the ice cream cone and coat with chocolate sprinkles. Store in the fridge until ready to use.
- Reserve the left over peanut butter to use as a "magic shell" topping on the ice cream.
by Karyn Granrud