National Peanut Butter Lovers Day {Celebrate with Unilever Ice Cream}

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Did you know today is National Peanut Butter Lovers Day? That is definitely something worth celebrating! My favorite way to indulge in peanut butter is with chocolate of course. I know I have expressed my deep love of the combination a many a time around here. I mean, there’s peanut butter bars (one of my all time favorite desserts), peanut butter eggs, cookie dough bites, Elvis ice cream, need I go on? I really have an undeniable love. So when I was contacted to try Unilever’s peanut butter ice cream products I knew I couldn’t say no. I’m calling it research. I can’t let those products sit on the shelf and not let my loyal readers know how they are, it’s for the good of the people. That’s how I justify the calories at least.

And what better way to celebrate National Peanut Butter Lovers Day then with ice cream! I don’t care if it’s cold outside, it’s always ice cream time.

I was provided the opportunity to try Breyers Blast! Reese’s Chocolate, Klondike Reese’s and Magnum Double Peanut Butter. Well, I was a fan of the Klondike Reese’s Bars before I was contacted so they have been gladly consumed many times around here. I love the bits of Reese’s cups throughout the ice cream and of course, the chocolate coating. I went to Klondike’s website and they suggested making a shake with one. What kind of food blogger would I be if I didn’t try that out? I did, just for you. And it was good. Do it, do it now.
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I definitely enjoyed the Magnum Double Peanut Butter Bars the most. I’ve never tried any of the Magnum Ice Creams Bars before so I can’t compare them but I’m pretty sure the chocolate coating was made by sweet, sweet angels.  It’s so rich and tastes like pure, real chocolate unlike lots of coatings out there that taste weird and waxy. I love the peanut butter layer between the chocolate. It adds an extra creamy richness that just puts these over the top. I see the almond, dark and gold varieties in my future. The Double Peanut Butter variety are only available at select retailers, such as Target, but will be released nationwide in April. Like we needed another reason to go to Target? Just add these to the list, or don’t…because you know you don’t just buy what’s on your list when at Target anyway. I did that once and I was super disappointed in myself as I walked out of the store. Felt like a serious failure at life.
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Last, and least for me, was the Breyers Blast! Reese’s Chocolate. This ice cream wasn’t bad by any means, but it was chocolate. Those that have been following me for awhile know that I like my chocolate in small doses. Chocolate chip cookies? Yes. Chocolate cookies? No. Chocolate cake or ice cream are not my thing. It’s just too rich for me. I have to say though, I liked the big chunks of Reese’s throughout the ice cream. I just would have enjoyed it more in vanilla. When we go out for ice cream at places that blend toppings into your custard, I always choose peanut butter cups in vanilla ice cream. ALWAYS. I ordered a limited time flavor once and immediately regretted it. Some may say I’m a creature of habit but I like to think I know what I like.
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So if you need a little peanut butter pick me up to celebrate National Peanut Butter Lovers Day, make sure to go check out one (or all) of these delicious ice cream treats. Or come on over to my house so I don’t eat ALL THE ICE CREAM.

*I was compensated for these products but all opinions are completely my own.

Klondike Reese’s Shake
recipe from Klondike
serves 1

1 Klondike Reese’s Bar
1/4 cup milk
Handful of ice

Dump all ingredients in blender and blend until smooth and creamy.

Rocky Road Ice Cream

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If you all have been following me for awhile, you know that Joel and I are not big chocolate lovers. It has it’s place in cookies and such but for me, not as the main star. I’ve never been a fan of chocolate cake (except for my sister-in-laws) or chocolate ice cream but somehow Noah got the chocoholic gene. So some kind of chocolate ice cream had to be present at his party and I decided to go with Rocky Road since he also has a love affair with marshmallows and almonds.
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This chocolate ice cream is incredibly rich and decadent (thank you dutch process cocoa) so just a scoop is satisfying. Which is good considering the ingredient list. The marshmallows stay soft and the almonds add a delicious, salty crunch.
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Although this wouldn’t be the first ice cream I would reach for, it’s pretty tasty even for a non-chocolate lover. And I have to say too, my brother doesn’t care for chocolate all that much either and he said it was his favorite of all my homemade ice ventures. That’s saying a lot when you consider this, this, this, this and this.
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Rocky Road Ice Cream
recipe from The Ultimate Ice Cream Book

1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tbsp. vanilla extract
1/2 cup mini marshmallows
1/2 cup roasted, salted almonds, roughly chopped

1. In a food processor, combine sugar, eggs and cocoa and blend until smooth.

2. Bring the milk to a boil in a medium saucepan. With the food processor running, slowly drizzle the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture into the pan and cook over low heat. Whisk constantly until the custard thickens slightly. Pour mixture through a fine mesh sieve into a large, clean bowl. Cool slightly then stir in the cream and vanilla. Cover and refrigerate until completely chilled.

3. Stir in the custard then freeze according to manufacturers directions. During the last 5 minutes of freezing, dump in the marshmallows and almonds. Transfer to a freezer safe container.

Cake Batter Ice Cream

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You know what’s the worst? Getting back into a routine after vacation. For reals. I don’t want to cook, clean, go to the grocery store or work out. I want to go to the beach, then the pool, then lunch then back to the beach then dinner (and dessert) then shop. Can that be real life? No? Are you sure? Well, I suppose it’s time.
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Usually by the end of a vacation I am totally ready to go home but this time I wasn’t and could have totally stayed a few more days. Our vacations are typically go go go as we want to see and do everything possible at our destination. This means we don’t have a lot of time to relax. This time around we decided to keep it low key since it’s hard to run around with the kids and I’m so glad we did. We had lots of fun playing and making memories. If you all are interested, I will share photos and some stories of our vacation sometime soon.
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Like I told you here, I made several different ice creams for Noah’s 4th birthday party and this was one of them. It is creamy, rich and tastes like vanilla pudding. Although the roasted strawberry ice cream was the clear favorite among most of the party guests, this was my personal favorite. And it tastes so much better than the store-bought or ice cream shop versions.
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The varieties are endless with this recipe and I think I will be trying it with red velvet cake mix with mini chocolate chips next time. Doesn’t that sound divine?

Cake Batter Ice Cream
recipe from Annie Eats

2 cups heavy cream, divided
½ cup yellow cake mix
½ cup sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1½ cups whole milk
1/8 cup sprinkles, optional

1. In a medium saucepan, combine 1 cup heavy cream, cake mix, sugar and salt. Whisk until combined and heat until warmed through. Meanwhile, whisk egg yolks until pale and thickened. In a large bowl, combine the last cup of cream, vanilla and milk. Place a fine mesh sieve over the bowl and set aside.

2. Once the cream on the stovetop has heated through, slowly drizzle into the egg yolks, whisking constantly. Pour the mixture back into the pan and cook until thickened. Pour the mixture through the fine sieve into the milk and cream. Combine thoroughly then refrigerate until completely cooled. Freeze according to manufacturers directions. Dump in the sprinkles during the last minute of churning.

Roasted Strawberry Ice Cream

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Noah is going to be four next week. FOUR! He’s having a putt putt golf birthday party this weekend and requested strawberry cupcakes with strawberry frosting. Usually I go all out with the food for his party but I decided to keep it simple this year and order pizza since we are leaving for vacation early Tuesday morning. Well, I couldn’t just leave well enough alone so I decided to make a few different ice creams to go with his homemade cupcakes.
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Since he seemed to be on a strawberry kick I figured strawberry ice cream was a requirement. With a little searching I found this recipe for roasted strawberry ice cream. I’ve never heard of roasting strawberries and was very intrigued and just had to give it a try. The strawberries are roasted with sugar, vanilla and wine then half of them are pureed and mixed into the custard mixture.
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It’s sweet, creamy and bursting with strawberry goodness. I love that the ice cream has the strawberry puree and chunks throughout for a double punch.

Roasted Strawberry Ice Cream
recipe adapted from Novice Housewife

For the roasted strawberries:
1 lb. fresh strawberries, quartered
½ cup sugar
1 tsp vanilla extract
1½ tbsp white wine
For the ice cream:
½ cup half and half
¼ to ½ cup granulated sugar (depends on how sweet you want your ice cream and how sweet your strawberries are; I used 1/4 + 1/8 cup)
3 egg yolks
3 Tbsp. light corn syrup
1 cup heavy cream
1. Preheat oven to 350 degrees F. In a glass pan combine strawberries, sugar, vanilla and wine. Roast for 30-40 minutes. Puree half the mixture and allow to cool.
2. Meanwhile, warm half and half to almost a simmer. In a medium bowl, whisk egg yolks, sugar and corn syrup until pale yellow and thickened. Slowly pour warmed half and half into egg yolk mixture, whisk the entire time. Pour mixture back into the pan and cook over medium-low heat until thickened. Don’t let it boil or the eggs will scramble.
3. Pour custard through a fine mesh sieve, cover and place in refrigerator to cool. Mix blended strawberries, strawberry chunks and heavy cream into the custard mixture. Freeze according to your ice cream directions.

Elvis Ice Cream

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Oh man do I have a treat for you guys today. It’s pretty ridiculous if I do say so myself. As many know, Elvis loved the combination of banana, peanut butter and chocolate….the guy knew what was up.
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So, I present to you banana ice cream with fudge and peanut butter ripples and chunks of peanut butter cups. Say what? I know. It’s incredibly ridiculous and delicious and necessary all at the same time. I wasn’t sure about banana flavored ice cream, but I’m glad I went for it. So good.
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I loved this recipe and knew I had to make it but I thought I would put a little spin on it and roast the bananas to bring out their natural sweetness. I learned this trick with these roasted banana muffins and am totally in love with the technique. It was a good decision.
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This recipe takes some time and planning but it is so worth the effort. And it makes a huge amount compared to most of the recipes I have made and share with you all so it will last even longer. Maybe. Once you taste it, you may lose your self control. I would just like to state that I warned you and I take no responsibility. Okay? Now that we are clear on that, go make some and share it with your friends. They will love you forever.
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Elvis Ice Cream
recipe adapted from Oh My Veggies

2 cups half-and-half
1 cup + 2 Tbsp. sugar, divided
Pinch of salt
2 eggs, lightly beaten
2 cups heavy whipping cream
6 oz. evaporated milk, divided
1/2 Tbsp. vanilla extract
3.5 oz. dark chocolate, chopped
2 ripe bananas
1/4 cup brown sugar
1 Tbsp. butter, cut into small pieces
1/2 cup peanut butter
1/3 cup chopped peanut butter cups

1. Heat half-and-half to 175 degrees in a large, heavy saucepan. Stir in 1 cup sugar and salt and whisk until dissolved. Ladle a small amount of the half-and-half mixture into the eggs. Pour egg mixture into the pan, whisking constantly. Continue to cook over low heat, stirring constantly, until mixture reaches 160 degrees and coats the back of a metal spoon.

2. Remove from heat. Place pan in a bowl of ice water; stir for 2 minutes. (Alternately, you can fill your sink with an inch of cold water & ice cubes and use that instead of a bowl.) Stir in whipping cream, 2.5 oz. of milk, and vanilla. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.

3. After making the custard and at least 3 hours before starting the ice cream maker, make the fudge ribbon; heat remaining evaporated milk and sugar over low heat, whisking constantly. When mixture is heated, add chopped chocolate and heat until melted, whisking constantly. Remove from heat and allow mixture to come to room temperature.

4. Preheat oven to 400 degrees. Slice bananas into 1/2 inch pieces and toss with brown sugar and butter. Roast for 30 minutes, stirring halfway through. Remove from oven, mash and allow to cool.

5. Stir banana puree into custard. Fill cylinder of ice cream maker and freeze according to manufacturer’s directions. (Depending on the size of your ice cream maker, you might need to make two batches.) When ice cream is frozen, transfer it to an airtight freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup pieces, careful not to overmix. Freeze for 2-4 hours before serving.

Snickerdoodle Ice Cream

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Remember the snickerdoodle cookies I shared with you on Monday? I told you I would be sharing something amazing that they would be a part of and this is it! I’m sure the anticipation was killing you and I hope it was worth the wait!

One a recent trip to our favorite ice cream shop in town, Ivanna Cone, Joel noshed on a big scoop of snickerdoodle ice cream and it was dreamy. A sweet, spicy cinnamon ice cream with chunks of snickerdoodle cookies throughout, what’s not to love? It was amazing and I kept the flavor in the back of my mind for the future.
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When Father’s Day rolled around, I told him I wanted to make him ice cream and he had to choose. I assumed he would pick Coffee Ice Cream as it’s his favorite but he surprised me and requested an attempt at the snickerdoodle. This made me happy since I’m not a huge coffee fan and I always like to try new recipes. So, I went to my trusty ice cream recipe book to find a good base for this deliciousness.

I found a cinnamon custard ice cream that I thought would be just perfect with some crumbled snickerdoodles. And it was. This is the most amazing, creamy, cookie filled ice cream ever. It may even be my favorite homemade ice cream creation yet….and that’s saying something since I’m pretty much an ice cream addict.
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I hope you guys love ice cream as much as I do because I have some more fun recipes coming your way this summer. I just can’t get enough!

Snickerdoodle Ice Cream
recipe from The Ultimate Ice Cream Book

2/3 cup sugar
2 large egg yolks
1 Tbsp. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 bay leaf
1 1/2 cups milk (I used skim and it was still creamy and delicious)
1 1/2 cups heavy cream
1-2 cups crumbled snickerdoodles

1. In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Stir in cornstarch then set aside.

2. In a heavy saucepan, combine the cinnamon, nutmeg, bay leaf and milk. Bring the mixture to a simmer over low heat. Once it starts to simmer, turn off the heat, cover and let steep for 10 minutes. Remove the bay leaf then slowly beat the warm milk mixture into the eggs. Pour everything back into the saucepan and cook over low heat, stirring constantly until it thickens. Do not let the mixture boil or your eggs may scramble. Once thickened, pour the mixture through a fine sieve into a large, clean bowl. Allow custard to cool slightly (I place mine in the fridge for about an hour), then stir in the cream. Cover and refrigerate until cold or overnight.

3. Stir the chilled custard then freeze according to your ice cream machine instructions. During the last five minutes of freezing, crumble in the snickerdoodles. If you prefer soft ice cream, eat right away but if you want a firmer ice cream, transfer to a freezer-safe container and place in the freezer for at least 2 hours.

Patriotic Pudding Pops

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Thought you guys would like to know that my computer is back up and running! Yay! I’m pretty sure that was the longest week of my life (dramatic much?). I was getting a bit worried because our Lake of the Ozarks trip is coming up this weekend and I had a lot of new meals ideas/recipes saved on my laptop to try out while we are there. Luckily, my dad saved the day with an extra charger that did the trick. Speaking of next week….

The 4th of July, my favorite holiday, is totally sneaking up on me. I kind of went into a panic the other day when I realized I didn’t have any patriotic treats to share with you all yet. So I got to thinking about everything I love about the holiday. Celebrating our freedom is wonderful but the fireworks totally put it over the top for me! I’m a pyro at heart and fire gives me great joy.
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And what makes fireworks even better? Well, a strawberry daiquiri but since that can’t happen this year how about some popsicles? They are perfect on these hot summer nights.
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These pudding pops are incredibly easy to put together and are sure to impress. Instant pudding is mixed up, colored and layered in between fun patriotic sprinkles to make a treat that is sure to please both young and old. And how cute are those paper straws? Noah and I were able to take care of a batch of these on our own in record time. He kind of went to town on them.
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When I told him he had a blue tongue, he had to go the the bathroom mirror right away to check it out.
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We will definitely be whipping these up in all kinds of flavor combinations throughout the summer. I’m thinking mix up two different kinds of puddings then layer….mmmm the possibilities!
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Patriotic Pudding Pops
serves 7

3.4 oz. package instant pudding (something white such as vanilla, white chocolate, cheesecake, coconut cream)
2 cups milk
Red and blue food coloring, preferably gels
2.5 oz. patriotic sprinkles, optional
Popsicle sticks or paper straws cut in half
Small paper cups or Popsicle molds

1. Combine pudding mix and milk according to package directions. Divide equally into three bowls. Tint one bowl red and one bowl blue. I used coconut cream and it was a yellowy color so I added some white coloring to brighten it up.

2. Equally divide the red pudding among the paper cups or popsicle molds (I used cups and got 7 out of this recipe). Top with sprinkles. Repeat with white pudding and more sprinkles. Lastly, top with blue pudding and remaining sprinkles. Place sticks or paper straws in the middle of the cups. Place in the freezer until hardened. Enjoy!
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