Peanut Butter Chocolate Ice Cream's picture

Jun. 07, 2010


Evaporated milk 26 Ounce , divided usage (2 Cans, 13 Ounces Each)
Unsweetened chocolate square 2 Ounce (2 Squares)
Eggs 2
Sugar 3/4 Cup (12 tbs)
Chunky peanut butter 6 Tablespoon


Combine 1 cup evaporated milk and chocolate in small saucepan.

Cook over medium heat, stirring frequently, until chocolate melts and mixture is smooth.

Meanwhile beat eggs and sugar in large mixing bowl until well blended.

Beat in peanut butter until smooth.

Stir in hot chocolate mixture.

Stir in remaining 2 1/3 cups evaporated milk.

Refrigerate until well chilled.

Pour into ice cream freezer container.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2525Calories from Fat 1204

 % Daily Value*

Total Fat 140 g215.4%

Saturated Fat 62 g310%

Trans Fat 0 g


Sodium 1372 mg57.17%

Total Carbohydrates 261 g87%

Dietary Fiber 16 g64%

Sugars 232 g

Protein 92 g184%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet