SERVINGS: 12 servings
- 1.5 quarts
- Vanilla bean ice cream
- 2 cups
- Smooth Teddie Peanut Butter
- 3 tablespoons
- Coconut oil
- 1 cup
- 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!