Do you have a peanut butter lover in your life? I live with one so we always have an absurd amount of peanut butter in our cupboard. All the better for me to make peanut butter popsicles is what I always say.
A few summers ago I bought a ton of popsicle molds because I thought I was going to be all about the frozen treats on-the-go. Not surprisingly, these molds get used once a year (on a busy year). In an attempt to use up all the wooden popsicle sticks I have in my kitchen before we move, I will be putting these mold to use way more often this summer than ever before. If I don’t use up all the sticks, I’ll be packing them up and moving them cross-country with me. Or making an elaborate house for Onyx to play in. Let’s hope it doesn’t come to that.
These peanut butter popsicles use a peanut butter ice cream as the base, one of my personal favorites from over the years. They are then topped with even more delicious layers of chocolate and peanut butter. They aren’t cookie-cutter perfect but the rustic look is one that allows for each to be unique. These aren’t worth the stress of trying to make them beautiful. It’s chocolate and peanut butter candy on top of chocolate on top of peanut butter ice cream – let the ingredients do the talking!
Tips for success:
- When removing the popsicle from the mold, run warm water over the mold for a few seconds to loosen up the ice cream on the edges. This will make them soft and at-risk of losing their shape so get them back in the freezer as soon as possible.
- The second the chocolate touches the ice cream it’s gonna start melting. Try to get a coating of it all the way around so that it solidifies in contact with itself so that it doesn’t harden and fall off. If you don’t get it to behave, just do a second layer of chocolate!
- I don’t specify how big the chopped pieces of chocolate peanut butter candy should be but I preferred mine to be on the smaller side. It made it easier to stick to the popsicle and easier to eat!
- 2 cups heavy cream
- 1 cup milk
- 4 Large egg yolks
- 1/2 cup sugar
- 3/4 cup peanut butter
- 1/4 teaspoon salt
- 12 ounces semi sweet chocolate chips
- 3/4 cup chocolate peanut butter cup candies, roughly chopped
- Heat heavy cream and milk in a saucepan over medium heat until simmering. Meanwhile, vigorously whisk the egg yolks and the sugar together. Mix in the peanut butter and salt until fully combined. When the cream arrives at a simmer, temper into the egg mixture and return to stovetop until it reaches a temperature of 160 degrees. Remove from heat and let cool in the fridge for 8 hours (or overnight).
- Once custard is cool, churn in an ice cream machine according to manufacturer’s instructions. Once done, scoop into 8 popsicle molds. Freeze until fully solidified (about an hour). Remove 1 or 2 popsicles from the freezer at a time. Pull them out of their molds and place on a large platter to give quick access to them. Repeat until all of the popsicles are out of their molds and ready to be dipped.
- Place the chocolate chips in a microwave safe bowl and microwave in 30 second increments until melted. Make sure to stir them between each 30 second segment as it will help spread the heat and melt them more quickly. Set aside once melted. Lay the chopped up chocolate peanut butter candies on a plate next to the chocolate.
- Take one popsicle out of the freezer. Hold over chocolate bowl and use a spoon to cover with chocolate. (If you dip the popsicle directly into the chocolate, you risk it starting to melt into to chocolate and ruining the integrity of the chocolate) Once there is chocolate on the popsicle, press edges down onto the plate with the candies on it to adhere pieces to the chocolate coating. Return to the freezer and repeat with the rest of the popsicles.
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