Creamy Peanut Butter Ice Cream

I’m going to get to the ice cream, but first we have another exciting new development on the blog. Not only does the fancy new camera take fancy photos, it can also take fancy video. We’ve come out of the stone age into the 21st century!

Boyfriend (aka Guinea Pig #1) has a bit of background in video editing and is working on making it a full career. Ice-cream making gave him an opportunity to film the process  put together a super short video that’s pretty well done in my opinion (no personal bias here of course). Check it out at the end of the post!


Last night I mixed together copious amounts of sugar, heavy cream, milk, and peanut butter to create a delicious peanut butter ice cream. I was able to buy this Cuisinart ice cream maker for $20 from my friend/roommate (now ex-roommate) as our lease ended and we were moving out of our apartment. I myself am essentially moving cross-country in less than a month and have been trying hard to get rid of a lot of junk and non-essentials–however, I couldn’t resist acquiring the ice cream maker.


And look at the results! I’ll tie it to the roof of my car for the move if I have to.

The ice cream maker came with a little handy recipe book. Here’s the recipe for peanut butter ice cream:

Peanut Butter Ice Cream (from Cuisinart)
2 cups cream
1 cup whole milk (I used 2%)
1 cup peanut butter
2/3 cup white sugar
1 tsp vanilla

The recipe recommended using chopped-up peanut butter cups, but I went with chocolate chips since that’s what I had already in the pantry.

Mix together the peanut butter and white sugar, then add milk and cream. Add vanilla. Refrigerate for 1-2 hours, or overnight (I actually skipped this step and it turned out fine). Turn on ice cream maker and slowly pour in mixture. It’ll take about 15-20 minutes for the ice cream to begin firming up. About 5 minutes before it’s done, add your chocolate chips (or peanut butter cups).





The little Cuisinart recipe book had a bunch of other ice cream, sorbet, and frozen yogurt options. I’m interested in trying the strawberry ice cream next, which would be the perfect treat on a hot summer day.

And here’s the video, which I would describe as visual accompaniment to the recipe; there aren’t actual instructions or narration, but it can give you a quick snapshot of what the ice-cream making process is like and help visualize some parts of the recipe if ice-cream making is unfamiliar to you. Hopefully we’ll be able to do more of this kind of thing in the future for other recipes. It was quite fun to film and I really liked the finished product. Enjoy!


Fluffy Chocolate Chip Pancakes

Is there anything better in the mornings than chocolate chip pancakes? No, there isn’t. I’ve made this recipe at least a dozen times now and it’s always fluffy and always yummy. It’s also very simple, using ingredients you have in your kitchen on a regular basis–you don’t even need buttermilk, just regular milk. I’m not an expert so I’m not exactly sure why they turn out so perfectly fluffy. It might be because this recipe uses a lot of baking powder (1 whole tbsp). Or magic.


See, they even look beautiful in a crappy iPhone photo. The recipe calls for half a cup of chocolate chips, but I usually go with A Truck Load of Chocolate Chips–as in, I just dump in chocolate chips until I think it looks sufficiently chocolate-y. Do what you want.


If you’re brave, you can try to make two little pancakes at the same time in an old, cramped sauce pan with really high, perpendicular sides. After I took this photo, I flipped one pancake over onto the other on accident.

Here’s the recipe:

1 cup flour
1 tbsp baking powder
2 tbsp sugar
1/4 tsp salt

1 egg
1 cup milk
2 tbsp butter (I usually substitute with olive oil, or any oil)
1/2 cup chocolate chips

Whisk together all dry ingredients in one bowl. In a separate bowl, combine the egg, milk, and butter (or oil), stirring until thoroughly combined. Fold the wet ingredients into the dry, and then fold in chocolate chips. Or just dump them in quickly because you’re too excited, then stand back and think, wow, that’s a lot of chocolate chips, and throw all your cares to the wind.

Drop about 1/3 cup batter onto a heated pan or skillet, and cook pancake until brown on the bottom and bubbles start appearing on the top. Flip and cook the other side. You can make the pancakes as big or small as you want, so 1/3 cup doesn’t actually mean anything.



Yes, that is Nutella on the pancakes, further covered by a healthy helping of maple syrup. What you’re not seeing in this picture is the second layer of Nutella spread between the pancake on top and the pancake on the bottom. This is Boyfriend’s way of ingesting 3,000 calories at a time and does not come with a doctor’s recommendation. Verdict from Boyfriend: “This is sinful. It’s like eating a mashed up candy bar.”

Even without the over-the-top condiments, these pancakes are very, very good and can easily be a part of anyone’s yummy breakfast repertoire.