Peanut Butter Cup Fudge Ripple Ice Cream
July August 2016
by Laura Di Lembo
1 batch Basic No-Churn Vanilla Ice Cream
1-1/4 c. peanut butter, homogenized, preferably
1 c. water
3/4 c. icing sugar
1 210-g. package Reese's mini peanut butter
cups, each one halved, or 8 Reese's peanut
butter cups, chopped, about 2 cups worth
1 c. chocolate fudge sauce (see recipe below)
In a 2-cup Pyrex bowl, combine the peanut
butter, water and icing sugar and microwave on
high for 1 minute. Stir to blend into a smooth
sludge and let cool to room temperature.
Using a wide freezer-proof container, layer the
ice cream with the peanut butter sludge and the
morsels of the peanut butter cups. Add dollops
of fudge sauce randomly. Cover the surface
of the ice cream with a piece of wax paper to
prevent ice crystals from forming. Freeze for at least 6 hours before eating. Makes 4 cups.
Chocolate Fudge Sauce
4 oz. unsweetened chocolate, chopped
3 T. unsalted butter, cubed
1/2 c. icing sugar
1/2 c. packed dark brown sugar
1/4 c. unsweetened cocoa powder
3 T. light corn syrup
1/2 t. kosher salt
3/4 c. whipping cream
1 t. pure vanilla extract
Melt the chocolate and butter in a bowl set
over a pan of barely simmering water, stirring
While the chocolate is melting, in a medium
saucepan, whisk together the icing sugar,
brown sugar, cocoa powder, corn syrup, salt
and whipping cream. Heat the mixture, stirring
frequently, until it comes to a low boil.
Continue to cook, stirring constantly, until the
sauce starts to thicken, about 1 minute.
Remove from the heat, add the vanilla and
whisk in the melted chocolate, stirring until
blended and smooth. Let the sauce cool to
room temperature before adding
it to the ice cream layers.
Makes 2 cups.