White Chocolate Peanut Butter and Yogurt Ice Cream with Crunchy Blueberry Topping
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True peanut butter aficionados love this chill dessert. Thick Greek yogurt mixed with White Chocolate Wonderful peanut butter creates a tangy and sweet ice cream. Top a few scoops with a crunchy mix of blueberries, toasted coconut flakes, and peanuts for more texture and flavor. Want more chocolate? Try this ice cream with bittersweet chocolate chips. Whether this ice cream as a topping or not, every spoonful is like eating a cold candy bar.
- Yield:4-6 servings
- Prep Time:1 hour
- Cook Time:8 hours to freeze
- Total Time:9 hours
Ingredients
1 cup Peanut Butter & Co. White Chocolate Wonderful
1 1/2 cups thick Greek yogurt, plain and unsweetened
1/2 cup sugar
Pinch of sea salt
1 tsp vanilla
8 tbsp organic heavy cream, plus more as needed
Blueberry Crunchy Topping:
1 cup blueberries; rinsed cleaned and drained
1/2 cup unsweetened coconut flakes; toasted
1/4 cup salted roasted peanuts, roughly chopped
Directions
Place all ingredients in a blender. Process the ingredients until smooth. Add more cream if the mixture is too thick.
Pour custard into a container. Cover and chill for a few hours, or until cold.
Meanwhile make the Blueberry Crunchy Topping.
Pour peanut butter custard into the bowl of an ice cream maker. Follow the ice cream maker’s directions for churning. When the mixture is the consistency of thick soft-serve ice cream, remove from the ice cream maker. Place the custard into a container. Cover and chill until frozen solid and ready to serve.
For the blueberry crunch topping: gently toss all ingredients together and set aside.
Tags: blueberries Coconut Dessert Ice Cream Peanut butter Peanut Butter & Co. Snack Yogurt