Welcome to day six of #icecreamweek! Can you believe there is only one more day of frozen treats left? The week flew by in a flash.
I have a very special frozen treat to celebrate the end of #icecreamweek. It’s a no cook peanut butter ice cream turned hot fudge sundae. And, I’m giving away a set of four PB Crave peanut butter flavors. How’s that for exciting?
PB Crave is an innovative peanut butter company started by Curt Riess, a fellow peanut butter lover and the creative genius behind PB Crave. Curt believes that everybody loves peanut butter, so he set out to make a unique blend of peanut butters with only the finest, all-natural ingredients.
Not only does PB Crave promote healthy snacking, they have set out to make a difference with Project Peanut Butter, a non-profit organization focused on treating malnourished children. The company’s goal is to help save the lives of 2 million children. In order to achieve their goal, 2 percent of the profits from every jar of PB Crave peanut butter is donated to Project Peanut butter.
PB Crave comes in four different unique flavors: Choco Choco, Cookie Nookie, Razzle Dazzle, and Coco Bananas.
As you can imagine, I was extremely excited when I found the PB Crave package waiting on my front porch when I arrived home from work. I ran in the house, hastily opened the box, and proceeded to try all four flavors. Me and a spoon and four different flavors of peanut butter equals a very happy Jennie.
They’re not your traditional, plain old peanut butter. They have added flavors like raspberry, banana, cookie dough, and chocolate chips swirled in. They’re smooth, creamy, and slightly sweet. All of the flavors are amazing, but I fell head over heels in love with the Coco Bananas, which happens to be the flavor I used in this peanut butter ice cream recipe. It has a lovely depth of banana flavor with a hint of chocolate. It’s slightly sweet and extremely smooth. I ate the entire jar. All gone. No more Coco Bananas *sad face.* There’s a huge void in my life now that it’s gone.
I made a no cook Coco Bananas peanut butter ice cream. It doesn’t get any easier than this ice cream.
You literally throw all of the ingredients in a blender, give it a whir, and churn it in your ice cream maker. It’s that closest thing to instant gratification you’re going to get with an ice cream recipe.
To take this ice cream from great to amazing, I made a homemade hot fudge sauce. It’s thick and chocolatey and only takes 5 minutes to make.
I assure you that you’ll never go back to the store bought version.
Mmmm, look at that chocolatey goodness dripping from the spoon. And, yes, I licked the spoon clean. No shame here.
Don’t forget to check out what Jen from Juanita’s Cocina and Carla from Chocolate Moosey made for day six of #icecreamweek.
This giveaway is for one Choco Choco variety pack, which includes free shipping directly to your door. The Choco Choco variety pack includes: 1 jar of each Choco Choco, Cookie Nookie, and Razzle Dazzle. A value of $20.97!
This giveaway is open to U.S. residents only and will run from Friday, July 20th to Thursday, July 26th at 6 p.m. EST. The winner will be chosen by random draw. I will notify the winner by email.
Required entry: Leave a comment telling me which PB Crave peanut butter your most excited to try.
Additional entries:
Like The Messy Baker on Facebook
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Follow The Messy Baker on Pinterest
Subscribe to The Messy Baker’s RSS feed
Pin this post on Pinterest
Like PB Crave on Facebook
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Remember to leave separate comments for each entry you complete. That’s 8 chances to win!
Coco Bananas Peanut Butter Ice Cream
1 cup coco bananas peanut butter (or traditional peanut butter)
1 cup sugar
2 2/3 cup half-and-half
1/4 tsp. vanilla extract
Place all ingredients in a blender or food processor and puree until smooth. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker following the manufacturer’s instructions.
Hot Fudge Sauce
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
1/4 cup dark cocoa powder (I used Hershey’s)
1/4 teaspoon sea salt
6 ounces milk chocolate chips, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract
In a medium-sized saucepan over medium-high heat, bring the cream, corn syrup, brown sugar, cocoa powder, salt and half of the chocolate chips to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
Remove from the heat and stir in the remaining chocolate, butter, and the vanilla extract, stirring until smooth. Let cool for 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.
Add a few scoops of peanut butter ice cream to a bowl with a banana, drizzle with fudge and top with mini chocolate chips.
Hot Fudge adapted from Brown Eyed Baker
Peanut Butter Ice Cream adapted from The Perfect Scoop
Hi and welcome to my flour-dusted kitchen! The name's Jennie. I'm a lover of cupcakes, an avid spatula licker, and a huge fan of sprinkles. Baking is my passion, but you'll find some savory dishes scattered amongst copious amounts of frosting and chocolate. I love hearing from ya, so feel free to leave me some love. Thanks for stopping by my little piece of the interweb.
