Chocolate Peanut Butter Ice Cream Bars

My husband loves ice cream bars and my chocolate covered peanut butter balls. We decided to combine the two and make a layered chocolate peanut butter ice cream bar for Father's Day.

Ice cream supplies:

• Stand Mixer
• 2 cups heavy cream
• 14 oz sweetened condensed milk
• 1/2 teaspoon vanilla extract

Peanut Butter Filling:

• 8 cups Rice Krispies
• 4 cups powdered sugar
• 1/2 cup butter
• 40 oz. Peanut Butter creamy

Chocolate:

• 1/2 cup coconut oil
• 4 tablespoons honey
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon vanilla

These are the measurements I used for this project. I always make extra ice cream and peanut butter mixture and use them for different recipes. If I were making just the ice cream bars I would 1/4 both these recipes.

Place two cups of cold heavy cream in the stand mixer. Mix on high until the cream thickens and makes mountain peaks. The consistency should be like whipped cream. Next, whisk together condensed milk and vanilla in a large bowl. Add the whipped cream to the condensed milk mixture and gently fold it in to combine.

Before freezing the ice cream fill each mold 3/4 of the way full. Try to smooth out the ice cream until the entire surface of the mold is covered evenly. Place on a tray or plate and put in the freezer for 4 hours.

You need to wait for the ice cream molds to set before making the peanut butter mixture. it was much easier to put the peanut butter mixture into the ice cream filled mold when it was still room temperature.

Place 40 oz of peanut butter in a large microwaveable bowl. Warm peanut butter to make it easier to stir and mix. Melt 1/2 cup (1 stick) of unsalted butter and mix into the peanut butter. Mix in 4 cups powdered sugar. At this point you can mix it by hand using a wooden spatula or transfer it to a stand mixer. It gets difficult to mix by hand as you add the Rice Krispies. Mix in 8 cups of Rice Krispies one at a time.

This step must be done quickly so the ice cream doesn't melt. Remove ice cream molds from the freezer and quickly spread a thin layer to fill the rest of the mold leaving just a small amount of space at the top. Place back in the freezer until the peanut butter freezes (2-4 hrs).

Remove frozen treats from the freezer. On the cold tray remove the ice cream treats from the molds carefully. Place the treats on the tray back in the freezer. You will want the treats as cold as possible before you coat them in chocolate. Clean and dry the silicone molds.

In a 2 cup glass measuring cup heat 1/2 cup coconut oil for 10 seconds. Add 4 Tbsp. Honey and heat for another 10 seconds. Stir to combine, the honey likes to sit at the bottom if you don't stir well. Add 1/2 cup unsweetened cocoa powder and 1/2 tsp. vanilla. Mix the chocolate well. Immediately pour the chocolate to fill each silicone mold 1/4 of the way full. Also fill a shallow dish with chocolate to dip the bottoms of the treat in before placing in the mold. Quickly take the frozen ice cream treats and dip the bottom peanut butter layer in the shallow dish of chocolate. Then press the treats down into their respective shapes in the silicone mold. This will coat both the top and sides of the treats with chocolate. Place back in freezer for 1 hour.

I thought the treats turned out great! They were a delicious treat that everyone enjoyed. The smaller more intricate molds had the ice cream layer show through. I think next time I won't press the treats down so deep in the chocolate in the last step. That may give it a thicker chocolate coat.