Chocolate Chip Peanut Butter Ice Cream

• Vegetarian
• Gluten free

• Condiments

  • 3/4 cup Peanut butter

• Baking & Spices

  • 1/2 cup Chocolate chips, miniature semisweet
  • 1/2 tsp Sea salt
  • 1 cup Sugar, organic
  • 2 tsp Vanilla extract

• Dairy

  • 1 qt Half and half, Organic

Found on happy-mothering.com

Description

Ingredients

• 1 quart organic half and half
• 1 cup organic sugar
• ½ teaspoon sea salt
• 2 teaspoons vanilla extract
• ½ cup miniature semisweet chocolate chips
• ¾ cup peanut butter

Directions

• Whisk together the half and half, sugar, salt and vanilla extract in a large mixing bowl until the sugar is completely dissolved.
• Refrigerate the mixture for around 2 hours to ensure it’s cold.
• Pour the mixture into your ice cream maker, and allow it to churn for about 20 minutes.
• Pour the chocolate chips into the ice cream maker and allow it to churn for another 5 minutes.
• Drop the peanut butter in 1-2 tablespoons at a time so that it swirls evenly throughout the ice cream.
• Transfer the ice cream to a freezer safe dish (I use these glass storage containers) and freeze for at least one hour or longer before serving (unless you prefer a soft serve texture).