|
peanut butter ice cream - Jenn
A delicious recipe prepared by
jennsutherland
|
Nutrition Facts
| Serving Size | 1/2 cup | ||
|---|---|---|---|
| Number of Servings | 8 | ||
| Amount Per Serving | |||
| Calories | 593 | ||
| Calories from Fat | 400 | ||
| % Daily Value* | |||
| Total Fat | 45.0 g | 69 % | |
| Saturated Fat | 17.6 g | 88 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 8 g | ||
| Monounsaturated Fat | 12 g | ||
| Cholesterol | 0 mg | 0 % | |
| Sodium | 130 mg | 6 % | |
| Potassium | 350 mg | 10 % | |
| Total Carbohydrate | 36 g | 12 % | |
| Dietary Fiber | 4 g | 17 % | |
| Sugars | 26 g | ||
| Other Carbs | 0 g | ||
| Protein | 13.3 g | 27 % | |
| Vitamin A | 0 % | ||
| Vitamin C | 0 % | ||
| Calcium | 5 % | ||
| Iron | 14 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 14 % | ||
| Vitamin K | 0 % | ||
| Thiamin | 21 % | ||
| Riboflavin | 4 % | ||
| Niacin | 30 % | ||
| Vitamin B6 | 9 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 9 % | ||
| Phosphorus | 19 % | ||
| Iodine | 0 % | ||
| Magnesium | 21 % | ||
| Zinc | 11 % | ||
| Selenium | 5 % | ||
| Copper | 0 % | ||
| Manganese | 48 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 2 servings of Coconut Milk - Chaokoh
- 14 servings of Peanuts
- 36 servings of Sugars, granulated (1 tsp)
- 2 servings of Coarse Kosher Salt
- 1 serving of Vanilla extract (1 tsp)
- 7 servings of Semi-sweet Chocolate Chunks
Recipe Description
1 cup fresh ground peanut butter (no sweetener/salt added)
2 cans coconut milk
3/4 cup sugar
1/2 tsp salt
2 T vodka
Chocolate covered peanuts:
2/3 cup roasted peanuts
3 oz chocolate chips
Making the peanuts:
Melt the chocolate in a double-boiler, or in the microwave if you have a "melt" setting. When the chocolate has melted, pour in the peanuts and stir to coat. Turn the covered peanuts out onto a small piece of parchment paper, and spread out into one layer of peanuts. Stash the chocolate peanuts on the parchment in the freezer to harden until you're ready to churn the ice cream. Then, chop the peanuts into small, bite-sized pieces.
Pour all ingredients in a blender. Blend until smooth. Taste, and adjust seasoning - adding a bit more salt, if needed. Chill thoroughly and churn in your ice cream maker. When the ice cream is done churning, mix-in the chocolate covered peanuts as you scoop the ice cream into your storage container, making sure to distribute somewhat evenly.
Latest Eaters
-
kellysean4 ate this food Thursday, July 8, 2010
-
jennsutherland ate this food Friday, October 9, 2009
Food Comments
No comments on this food.