Buckeye Ice Cream Recipe
Peanut butter and chocolate are a match made in dessert heaven, and this Buckeye Ice Cream is proof! With its rich, creamy texture and chocolatey crunch, you’ll find it hard to resist.
Servings: 4 servings
Calories: 913kcal
Ingredients
- 2 cup whole milk
- 1 1/4 cup heavy cream
- 3 tablespoons cream cheese
- 1 tbsp + 1 tsp cornstarch
- 1/2 cup creamy peanut butter heaping
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 2 tbsp light corn syrup
- 1/2 teaspoon vanilla
- 1 1/2 tbsp honey
- 4 oz bittersweet chocolate
Instructions
- Mix 2 tablespoons of whole milk with the cornstarch in a small bowl. Whisk until smooth.
- In a medium bowl, combine cream cheese, peanut butter, salt, and vanilla. Beat until smooth.
- Combine the remaining milk, cream, sugar, corn syrup, and honey in a medium-sized saucepan. Bring to a rolling boil over medium-high heat (watch closely to prevent it from boiling over). Boil for 3-4 minutes, then remove from heat. Add the cornstarch mixture and return to heat for 1 minute, until thickened. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese/peanut butter mixture. Whisk until completely smooth and silky. Pour the mixture into a 1-gallon Ziploc freezer bag and place in an ice bath or refrigerator until cold, for approximately 30-35 minutes.
- Prepare the machine. Pour the ice cream base into the frozen canister and begin to churn. Follow the manufacturer’s instructions. (If using the KitchenAid attachment, it may take around 15 minutes. Be careful not to overchurn—if buttery flakes form, it’s overchurned.)
- Meanwhile, melt the chocolate in a double boiler and remove it from the heat to let it cool.
- When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate through the opening and allow it to solidify, forming chocolate freckles.
- Remove the ice cream and pack it into an airtight, freezer-safe container. Freeze for 3-4 hours before serving.
Notes
STORE the ice cream in an airtight, freezer-safe container to prevent freezer burn. It will keep for up to 2 weeks, maintaining its creamy texture.
Avoid frequent thawing and refreezing. Let it sit at room temperature for 5 minutes to soften before scooping.
Nutrition
Serving: 4serving | Calories: 913kcal | Carbohydrates: 80g | Protein: 16g | Fat: 62g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 540mg | Potassium: 616mg | Fiber: 4g | Sugar: 70g | Vitamin A: 1451IU | Vitamin C: 0.5mg | Calcium: 246mg | Iron: 3mg
