Chocolate Peanut Butter Ice Cream

Prep Time 20 min
Cook Time 10 Min
Servings 1 1/2
Difficulty Easy

Ingredients

  • 2 (12 oz.) cans PET® Evaporated Milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1/8 tsp. salt
  • 1/2 cup Jif® Creamy Peanut Butter
  • 3/4 cup Smucker's® Sundae Syrup Chocolate Flavored Syrup
  • 1 tbsp. vanilla extract

Directions

  • Step 1

    HEAT 1 can evaporated milk in medium saucepan over medium heat to 175°F. Whisk eggs, sugar and salt in medium bowl until well blended. Gradually whisk about one-third of hot milk into egg mixture. Return mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove the custard from heat.

  • Step 2

    WHISK peanut butter into custard mixture until smooth. Stir in chocolate syrup, vanilla and remaining can of evaporated milk until well blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.

  • Step 3

    FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.

Serving size
(1/12 of recipe, abt 1/2 c)

  • Calories 260
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 160mg
  • Potassium 0mg
  • Total Carbohydrates 34g
  • Dietary Fiber 1g
  • Sugars 30g
  • Protein 9g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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