Ingredients with Measurements:
- 1 pint vanilla ice cream
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
- 1/4 cup chopped peanuts
Special equipment needed:
- 6-inch round cake pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Line a 6-inch round cake pan with parchment paper.
2. In a mixing bowl, combine vanilla ice cream, peanut butter, and powdered sugar. Mix until well combined.
3. Pour the ice cream mixture into the prepared cake pan and smooth out the top.
4. Freeze for at least 4 hours or until firm.
5. In a double boiler or microwave-safe bowl, melt chocolate chips and heavy cream until smooth.
6. Remove the ice cream bomb from the freezer and invert onto a serving plate.
7. Pour the melted chocolate over the ice cream bomb, letting it drip down the sides.
8. Sprinkle chopped peanuts on top of the chocolate.
9. Freeze for an additional 30 minutes or until the chocolate is set.
10. Slice and serve.
Time:
Preparation time: 15 minutes
Cooking time: 4 hours and 30 minutes
5. Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
Serves 6
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 37g
Protein: 8g
Substitutions for ingredients:
- Vanilla ice cream can be substituted with any flavor of your choice.
- Creamy peanut butter can be substituted with crunchy peanut butter.
- Powdered sugar can be substituted with granulated sugar.
- Chocolate chips can be substituted with chopped chocolate.
Variations:
- Add chopped Reese's peanut butter cups to the ice cream mixture before freezing.
- Use dark chocolate instead of milk chocolate for a richer flavor.
- Add a layer of crushed graham crackers or Oreo cookies between the ice cream and chocolate for added texture.
Tips and tricks:
- Make sure the ice cream is softened before mixing with the peanut butter and powdered sugar.
- Use a hot knife to slice the ice cream bomb for clean cuts.
- Serve with whipped cream and additional chopped peanuts for added flavor and texture.
Storage instructions:
Store the ice cream bomb in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the ice cream bomb on a bed of crushed graham crackers or Oreo cookies for added texture and presentation.
Garnishes:
Whipped cream, chopped peanuts, and chocolate shavings.
Pairings:
Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the ice cream mixture is too soft, freeze for an additional 30 minutes before adding the chocolate.
- If the chocolate is too thick, add a tablespoon of vegetable oil to thin it out.
Food safety advice:
Make sure to use clean hands and utensils when handling food. Keep the ice cream bomb frozen until ready to serve.
Food history:
The peanut butter cup ice cream bomb is a modern twist on the classic peanut butter cup candy.
Flavor profiles:
Sweet, creamy, and nutty with a rich chocolate flavor.
Serving suggestions:
Serve the ice cream bomb as a dessert for a special occasion or as a sweet treat on a hot summer day.
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