Homemade Peanut Butter Ice Cream |Cooking With Amanda

I have a bad habit I need to confess. I'm a kitchen gadget hoarder. I buy any cool or cute appliance that catches my eye, and then to the back of my pantry it goes never to see the light of day until years later.

Such was the case for my waffle cone iron. I saw it at Crate & Barrel one day and had to have it. Well, it sat on a shelf in my pantry for 2+ years… until the other day when I finally remembered it existed, dusted it off, and made these chocolate waffle cones. Of course the turned out incredible and now I'm kicking myself for waiting so long to use the thing.

Homemade Peanut Butter Ice Cream Picture

You see, I made this awesome, fluffy homemade peanut butter ice cream with honey, and it was just begging for a chocolate addition (I mean who doesn't like the classic chocolate peanut butter combo?), when I was struck with the idea of a flavored cone. Turns out chocolate cones are awesome, and even better when stuffed with peanut butter ice cream!

Speaking of the ice cream, it's kind of incredible. It's got a mousse-like consistency due to folding whipped cream into the base. It's a cool technique that makes the finished product light and fluffy. I also used crunchy-style peanut butter here, which adds great texture! You could use creamy if you're not a fan of the extra peanut pieces, or you could even add in some chopped honey-roasted peanuts if you want even more crunch!

I topped my ice cream with some salty-sweet sprinkles from my favorite local ice cream shop (they sell them in super cool test tubes). It's basically a mixture of chocolate jimmies, gold sparkling sugar, and coarse salt. It's not necessary, but it's highly encouraged ;)

FYI, if you do not own a waffle cone iron, you could also (carefully) use a panini press, or a pizzelle maker.

We're pretty sure these chocolate cones of Rachael's would be great with thin mint ice cream and homemade Ben & Jerry's peanut butter cup ice cream too.

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Homemade Peanut Butter Ice Cream Recipe

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Ingredients

For the Ice Cream:

1 cup milk
1/3 cup granulated sugar
1/3 cup honey
1 cup crunchy peanut butter, preferably natural
2 cups heavy whipping cream
1 tablespoon pure vanilla extract

For the Chocolate Cones:

2 tablespoons unsalted butter
1 ounce dark chocolate chips
2 large eggs
pinch of salt
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract

Directions

For the Ice Cream:

In a small saucepan, combine the milk, sugar, and honey. Heat over low heat, stirring occasionally, until the sugar is dissolved and everything is mixed. Remove from heat.
Add in the peanut butter, and using a hand mixer, beat the mixture until combined. Place the peanut butter mixture in the freezer while you whip the cream.
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to stiff peaks. Add in the vanilla and mix.
Fold the chilled peanut mixture into the whipped cream. Refrigerate the mixture for 2 hours.
Pour the mixture into your ice cream maker, and churn for about 30 minutes. Scoop into a container and freeze until firm.
Allow the ice cream to sit at room temperature for about 10 minutes to soften up, prior to serving.

For the Cones:

Heat your waffle cone iron on a medium-low setting.
Microwave your butter in a small bowl until melted. Add in the chocolate chips and stir until melted and smooth. (You can zap them in 10-second increments if you can't get them to melt completely). Allow to cool a bit.
In a large bowl, whisk together eggs and salt until mixed and foamy. Add in the chocolate mixture and whisk to combine. Add in the sugar, flour, cocoa powder, and vanilla extract and whisk until the batter comes together.
Drop 2 tablespoon-sized mounds into the center of your heated waffle iron, close, and cook for 90 seconds. Carefully remove, and immediately form around the rolling cone.