Semi-Homemade Chocolate Chip Peanut Butter Ice Cream
This Semi-Homemade Chocolate Chip Peanut Butter Ice Cream is the best ice cream I have ever had, ever! It is so easy to make, and just in time for summer.
- 3 cups vanilla bean ice cream
- 1/3 cup Ghirardelli 60% cocoa chocolate chips
- 1/4 cup peanut butter
In a blender add ice cream, peanut butter, and chocolate chips. Blend on high until well combined. We used our Blendtec and set it on the ice cream setting.
Blend for 10-15 seconds, then stop the blender and stir with a spoon, just to get the big chunks mixed in. Then place lid back on blender and blender for another 20-30 seconds, or until smooth and creamy.
Mixture will be runny, like the texture of a shake, maybe even a little runnier depending on your blender. Pour mixture into a freezer friendly dish, cover and place in freezer until frozen, about 1-2 hours.
Remove from freezer and serve.
Calories: 380kcal | Carbohydrates: 34g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 169mg | Potassium: 396mg | Fiber: 2g | Sugar: 27g | Vitamin A: 415IU | Vitamin C: 0.6mg | Calcium: 179mg | Iron: 0.6mg