Introduction
We all have bad habits that we indulge in from time to time. Whether it’s binge-watching our favorite TV shows, staying up too late, or eating junk food, it’s hard to resist the things that make us feel good. And when it comes to food, nothing satisfies our bad habits quite like ice cream. That’s why we’ve put together these two delicious bad habit ice cream recipes that will make you want to indulge in your guilty pleasures all summer long.
Recipe 1: Chocolate Peanut Butter Cup Ice Cream
When it comes to bad habit ice cream, chocolate and peanut butter are a match made in heaven. This recipe is creamy, decadent, and so easy to make.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1/2 cup chopped peanut butter cups
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together the heavy cream, whole milk, sugar, cocoa powder, peanut butter, and vanilla extract until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the chopped peanut butter cups.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours, or until firm.
Nutritional Information:
- Serving Size: 1/2 cup
- Calories: 320
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 68mg
- Sodium: 97mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Sugars: 20g
- Protein: 6g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 3 hours and 30 minutes
Equipment:
- Ice cream maker
- Large bowl
- Whisk
- Freezer-safe container
Serving Suggestions:
Serve with whipped cream and extra chopped peanut butter cups on top.
Variations:
Try using different mix-ins, like chopped pretzels or mini marshmallows, for a fun twist on this classic flavor.
Substitutions:
For a lower-fat version, use half-and-half or whole milk in place of the heavy cream.
Storage:
Store the ice cream in a freezer-safe container for up to 1 month.
Tips:
Let the ice cream soften for a few minutes at room temperature before scooping.
Notes:
You can make the ice cream base up to 1 day in advance and store it in the refrigerator until ready to churn.
Frequently Asked Questions:
Q: Can I use natural peanut butter?
A: Yes, you can use natural peanut butter in this recipe, but the texture may be slightly different.
Recipe 2: Salted Caramel Pretzel Ice Cream
If you love the combination of sweet and salty, this bad habit ice cream recipe is for you. The creamy ice cream is swirled with caramel and studded with crunchy pretzel pieces for the perfect balance of flavors and textures.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup caramel sauce, plus extra for swirling
- 1/2 cup crushed pretzels, plus extra for topping
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions:
- In a large bowl, whisk together the heavy cream, whole milk, sugar, caramel sauce, vanilla extract, and sea salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the crushed pretzels.
- Transfer the ice cream to a freezer-safe container and swirl in extra caramel sauce.
- Top with extra crushed pretzels.
- Freeze for at least 2-3 hours, or until firm.
Nutritional Information:
- Serving Size: 1/2 cup
- Calories: 350
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 77mg
- Sodium: 258mg
- Total Carbohydrates: 31g
- Dietary Fiber: 0g
- Sugars: 27g
- Protein: 4g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 3 hours and 30 minutes
Equipment:
- Ice cream maker
- Large bowl
- Whisk
- Freezer-safe container
Serving Suggestions:
Serve with extra caramel sauce and crushed pretzels on top.
Variations:
Try using different types of candy or nuts in place of the pretzels for a different flavor profile.
Substitutions:
For a dairy-free version, use coconut milk in place of the heavy cream and almond milk in place of the whole milk.
Storage:
Store the ice cream in a freezer-safe container for up to 1 month.
Tips:
Let the ice cream soften for a few minutes at room temperature before scooping.
Notes:
You can make the ice cream base up to 1 day in advance and store it in the refrigerator until ready to churn.
Frequently Asked Questions:
Q: Can I use store-bought caramel sauce?
A: Yes, you can use store-bought caramel sauce in this recipe, but homemade caramel sauce will give you the best flavor.
Conclusion
Indulging in your bad habits doesn’t have to be a guilt-ridden experience, especially when you’re enjoying these delicious bad habit ice cream recipes. Whether you’re a fan of chocolate and peanut butter or sweet and salty flavors, these recipes are sure to satisfy your cravings. So why not treat yourself to a scoop (or two) of bad habit ice cream today?