Double Chocolate Peanut Butter Swirl Ice Cream
Summer makes me want to eat a lot of ice cream. Ice cream is one of the best things ever. I wish it was acceptable to eat for breakfast, brunch, lunch, linner, dinner, and dessert. Oh, the cruel world we live in…
I have been obsessed with making my own frozen treats lately. And I am all about making ice cream that I can feel less guilty about eating. I’ve professed my love for peanut butter and chocolate many, many, many times on this blog. It was time to make this dreamy combination into something frosty and wonderful.
I had to tell a little fib before serving this ice cream to my husband. Actually, I didn’t lie. I just chose not to say anything. He doesn’t like it when I try to “healthify” things. So, I just didn’t tell him what I did to this ice cream. First, instead of using 5 or more egg yolks, I only used 3. And instead of heavy cream, I used reduced fat half and half. But, my favorite tweak in this recipe is that there is NO added sugar! I used agave nectar as a sweetener and I am really pleased with how it turned out. The ice cream was plenty sweet.
I eventually told my husband as he was eating a bowl of the ice cream that I used agave instead of sugar. His reply was, “So, what you’re saying is that this ice cream could be even better had you used real sugar?” Ass.
Serving Size: 1/2 cup
Amount Per Serving: Calories: 365 Total Fat: 22.1g Saturated Fat: 10.2g Cholesterol: 117mg Sodium: 51mg Carbohydrates: 31.4g Sugar: 23.7g Protein: 11.1g