Meteor Ice Cream

Peanut Butter Chocolate Ice Cream with Meteors!

One of my kids loves to watch the “I Draw, You Cook” series on YouTube by Tasty. He has been begging for us to do that same thing so, after putting it off for a bit, I agreed! He came up with Meteor Ice Cream… No specifics were given, so I had plenty of creative freedom.

Now I won’t say this is the quickest or easiest recipe to throw together, but you will notice there is one component you could leave out to make things easier and still have amazing ice cream!

How do I make a meteor??? Something crunchy, but not too crunchy… Ah-Ha! Peanut butter balls! I ended up making a spin on “Buckeyes,” with an added crunch. That was my jumping off point! So we decided to do a chocolate peanut butter ice cream to go with it! I made sure to get the recipe just right on the meteors so that even when they are frozen they aren’t as hard as a meteor, your ice cream scoop will go through them and you won’t break your teeth on them!

The Meteors:

Ingredients:

• 3/4 Cup Peanut Butter
• 2 TBS Butter
• 1/2 Cup Powdered Sugar
• 1/2 tsp Vanilla
• 3/4 Cup Chocolate Rice Krispies
• 1 Cup Semi-Sweet Chocolate Chips
• 1 TBS Shortening

Instructions:

• Whisk together the peanut butter, butter, and vanilla.
• Whisk in the Powdered sugar.
• Then fold in the Rice Krispies.
• Let that sit in the fridge until it firms up.
• Roll peanut butter mix into bite sized balls and put on a piece of wax paper. (You might need to pause and put the peanut butter back in the fridge to firm back up, its a process.) Once they are all rolled out place them in the freezer.
• Meanwhile melt your chocolate in the microwave (remember just a few seconds at a time and STIR). Add the shortening the the chocolate (you might need to microwave for just a couple more seconds) and stir together.
• Get the peanut butter balls and a toothpick and start dipping them in the chocolate. Once you are done with that place them back in the freezer.

The Ice Cream:

Ingredients:

• 6 Egg Yolks
• 3/4 Cup Sugar
• 2 Cups Whole Milk
• 1 1/2 Cups Heavy Cream
• 1/3 Cup Cocoa Powder (Dutch Processed Please!)
• 5 oz Semi-Sweet Chocolate
• 1/4 tsp Salt
• 1/3 Cup Peanut Butter
• Meteors (Peanut Butter Balls)

Instructions:

• In a saucepan add cocoa powder and a small amount of the milk and whisk together to make a paste, slowly add more and more milk, whisking it together. Once all combine pour in the cream and begin to heat the chocolate milk mixture over medium heat.
• In a bowl, whisk together the egg yolks, sugar, and salt.
• Once you start to see bubbles in the milk mixture, turn off the heat.
• Slowly temper your egg mixture with the hot chocolate mixture.
• Pour back into the sauce pan over medium-low heat.
• Whisk in Peanut butter.
• Once the mixture thickens remove from heat and pour over chocolate chips.
• Let it sit on the chocolate chips from 5 minutes and then whisk.
• Let it all cool and then refrigerate overnight.

The next day…..Assembly:

• Place your ice cream base in your ice cream maker and freezer according to instructions.
• Once frozen place 1/3 of the ice cream in a container, and place 1/3 of the “meteors” on top. Repeat this until all the ice cream and meteors are used up and then place your ice cream in the freezer!
• Let it freeze for 6 hours and then serve!!

I so hope you try this out! If you don’t feel like making the peanut butter balls, the peanut butter – chocolate ice cream is delicious on it’s own!