Teddie Peanut Butter Ice Cream
1.5 quarts of vanilla bean ice cream
2 cups Smooth Teddie Peanut Butter
3 tablespoons coconut oil
1 cup of semi-sweet chocolate chips
Remove the ice cream from the freezer and put it on the counter to soften for a few minutes.
While the ice cream is softening, mix the chocolate chips and one tablespoon of coconut oil together into a microwave-safe bowl. Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir, until the mixture is melted and well combined.
In another microwave-safe bowl, mix the Teddie Peanut Butter and two tablespoons of coconut oil together. Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir, until the mixture is warm and loose.
Once the ice cream has softened enough that you can easily scoop it, but not so much that it is beginning to melt, scoop out about one-quarter of the ice cream into a brownie or cake pan. Using the back of a spoon or an offset frosting knife, spread the ice cream into an even layer. Return the container of ice cream to the freezer.
Using a spoon, drizzle about one-quarter of the chocolate and peanut butter mixtures over the ice cream.
Put the pan of ice cream into the freezer for about 10 minutes, or until the first layer has begun to firm up.
Repeat for two or three more layers (the number of layers will depend on the size of your pan; the larger the pan, the thinner the layers), freezing for a few minutes in between each.
Once done, finish with a final drizzle of the chocolate and peanut butter mixtures. Freeze the pan of ice cream for at least an hour before serving. Enjoy!
SERVINGS: 12 servings