You asked for it and I made it! Behold the Peanut Butter Ice Cream with ‘Magic Shell’ Chocolate Drizzle. Because who doesn’t LOVE Peanut Butter and Chocolate?? This match-made-in-heaven was begging to be made into a dessert, donchya think? The creamy peanut butter ice cream topped with the crisp, chocolate “magic shell” drizzle is a perfectly decadent way to enjoy a summer’s evening. And it couldn’t be easier!

What ingredients do you need?

All you need are a few ingredients, a chilled ice cream insert, and a little patience (just a “little” 😉). This ice cream is AMAZING soft-serve style right out of the ice cream maker but you can definitely harden it up by putting it in the freezer for an hour or two.

As with most things, quality is important! So, I’m gonna list my top pics for the ingredient options.

Full-Fat Coconut Milk:

This is super critical! Do NOT substitute with low-fat or milk from a carton. It’s gotta be the full-fat kind from the can. I like Native Forest or Thai Kitchen brands, as they are both Non-GMO and Organic. PLUS, they’ve never let me down on quality. Just make sure you’re choosing the “unsweetened” variety!

Coconut Cream:

This is ALSO uber-important. You remember when “ice milk” was a thing to replace the full-fat ice cream (if you missed the 90’s, don’t worry about it)? Well, it didn’t last because the fat is what makes it so satisfying! Same thing with coconut cream – it’s the fat that gives the ice cream that full-bodied texture. My favorite brand is the Kera tetra packs (I use 2 for this recipe).

100% Pure Maple Syrup:

We’re not talking “Aunt Jemima” brand, here. Nope, we need the real deal – the stuff that comes from Canada or Wisconsin, you know what I’m saying? It’s gotta say “100% pure” on it. Again, organic is better. Because we use so much of it in our baking, we buy it in bulk from Costco (thanks, Costco!).

Natural Peanut Butter (smooth):

Quality, mate, quality. No JIF, no Skippy, just one ingredient (maybe two, if there’s a little salt added). Creamy is best for this recipe (IMHO) but you do you. Some tried-and-true brands are Laura Scudders, Santa Cruz, and Earth Balance. You can either find them at your local grocery store, on Amazon, or online at Thrive Market.

Vanilla Extract:

The better the quality, the better the outcome, you know what I mean? Now, you could go full-out and make your own extract (all you need is vanilla beans and vodka or bourbon), if that’s your thing. On the other hand, using a typical grocery-store brand isn’t going to make a huge difference here because of the influence of the peanut butter. Having said that, here are my favorite easily-available brands: Simply Organic Madagascar Pure Vanilla Extract, Spice Islands Pure Vanilla Extract, and, yes, the Kirklands BIG bottle of vanilla from Costco (we go through a lot of vanilla too, k?!).

Vodka:

Why would we put vodka in ice cream…? Well, you don’t have to but I find it helps keep the ice cream scoopable when you pull it out of the freezer. Truth be told, you could use more than the 1 TB if you find your ice cream is too hard (or taking too long to defrost). You could also use Bourbon, instead. Bourbon, I find, gives it a slightly banana-ish flavor.

How do I make Peanut Butter Ice Cream?

It is UNREAL how easy it is to make this ice cream! Seriously, here’s what you do:

Throw all ingredients into a blender and blend.
Chill for an hour or two (most ice cream makers work better with chilled batter)
Process in ice cream maker

And, boom – you’re done! If you want a more firm ice cream, you can put it in the freezer until it reaches the desired consistency.

How do I make ‘Magic Shell’ Chocolate Drizzle?

If you thought the ice cream part was easy, this ‘magic shell’ chocolate drizzle is going to BLOW. YOUR. MIND!

Check out these (un)complicated steps:

Put ingredients in a small bowl
Microwave at 30-second increments, stirring until creamy and smooth

You see what I mean??

Do yourself a favor and give yourself the give of some peanut butter ice cream with ‘magic shell’ drizzle in your life!