I’d seen a recipe for Peanut Butter Ice Cream that was made in a fairly traditional way by making a custard then adding the Peanut Butter and it looked really good. But then I saw this super easy recipe that didn’t require any eggs or waiting and I was sold.
The brownie is just a really rich dense, fudge like brownie that is super versatile and perfect for adding to ice cream as it keeps its chewy softness even when frozen.
Be warned it seems like you are adding more brownie than could possibly go into this amount of Ice Cream, trust me on this one. The brownie not only all fits in it creates a great foil for the ice cream and well if you ask me there would be no harm serving this ice cream on a brownie, but hey, that’s just me 😉
Finally, how could I let a recipe go by without some rant about something, buy organic peanuts, here’s why. Cotton is the “dirtiest” crop on the planet, meaning it covers 2.5 percent of the land yet uses 16 % of the worlds insecticide. Peanuts are the rotation crop for cotton, because peanut plants have a great way of absorbing toxins from soil. You do the math, then buy organic Peanuts. I bought a pound and a quarter of organic peanuts at Whole Foods for around $5. They also sell organic peanut butter or get freshly ground organic peanut butter, but don’t forget to add salt to it before making this recipe.
Peanut Butter Ice Cream with Salted Peanut Brownie
To make the ice cream add: 3/4 cups of smooth, salted organic Peanut Butter (you can use sweetened of unsweetened) 1 Cup minus 2 Tablespoons of Sugar, 2 2/3 Cups Half and Half , 1/4 teaspoon Salt, 1/2 Teaspoon of Bourbon (or Vanilla Extract) in the blender (you can use a food processor – the blender makes it smoother easier).
That’s it! Put it in the fridge or an ice bath until it is total chilled (dude) and then process according to your ice cream maker instructions. Make sure before you put it in the ice cream maker you have made the brownies!
For the Brownies:
Butter an 8″ square pan then place a large piece of parchment paper over it, cutting a diagonal at each corner and folding the ends in to fit. Trim any excess. This isn’t origami so don’t stress it too much. Butter the parchment and place aside.
Preheat the oven to 350 F
In a heavy bottomed pan add 1 stick of unsalted Butter (1/2 cup) and melt. When melted take off the heat and add 4 ounces of finely chopped unsweetened Chocolate. Stirring until all the chocolate has melted. If you find it doesn’t all melt put over very low heat stir constantly until it has, then remove from heat.
Using a whisk add 1 1/2 Teaspoons Bourbon (or Rum or Vanilla) one at a time add 2 Large Eggs. Whisking well between each. Add 1 cup sugar and 1/4 cup Brown Sugar. Slowly whisk in 1/2 cup of all-purpose Flour and 1/4 Teaspoon sea salt. Whisk vigorously to incorporate then stir in 1/2 cup Dark Chocolate roughly chopped (or chips and you can use semi-sweet, bitter-sweet even milk chocolate if you are so inclined) and 2/3 cup roughly chopped salted Peanuts I find that some peanuts are not salty enough when I buy them so I toss them with a very little bit of non flavored oil and some sea salt.
Spoon into prepared pan. Bake in the middle of a preheated 350F oven for about 30-35 minutes. These are moist brownies almost fudge like so erring on a little undercooked is not a bade thing. The middle should feel cooked not wobbly when done.Remove from the oven and cool on a rack for at least 15 minutes before removing the paper.Cut into 16 squares. These don’t need anything else, but given this is an ice cream recipe, this would be the time to put your cold prepared peanut butter ice cream base into the machine. When the ice cream is ready, fold in half of the brownies (2 cups give or take).And like I said above given you have left over brownies no arm in serving them a la mode 😉