Chocolate Fudge Cake + Video

Chocolate Fudge Cake is the best ever chocolate cake, that you will lose your mind over!

 

If you love chocolate cake as much as I do, I have a few more chocolate recipes you'll need to try soon. Check out this Chocolate Peanut Butter Poke Cake.

It starts with a chocolate cake and ends with decadent peanut butter whipped cream. Or, my go-to chocolate cake is a simple chocolate cake that's made with just one bowl.

If you love copycat recipes, you will want to try this Cracker Barrel Coca Cola Cake. Your whole family will want seconds.

Chocolate Fudge Cake - Recipe Notes

• You can substitute 1/2 cup of buttermilk for  1/2 cup whole milk and 1/2 tablespoon of white vinegar.
• You can add pecans or another type of chopped nuts to the frosting if you like.
• You can add a layer of peanut butter to the cake before you add the frosting.

Equipment for making chocolate fudge cake

• 9x13 Cake Pan
• Medium bowl
• Small Sauce Pan

What's the difference between chocolate cake and chocolate fudge cake?
Chocolate cake will typically be light and fluffy. But, this chocolate fudge cake is denser and a bit more moist than traditional chocolate cake.

It's somewhere between a piece of chocolate cake and a piece of chocolate fudge. Hence the name chocolate fudge cake is otherwise known as ooey-gooey chocolate cake.

What type of chocolate makes the best chocolate cake?
This chocolate fudge cake uses sweetened cocoa. But, if you cannot find sweetened cocoa where you are, you can use unsweetened. You will also need to add semi-sweet chocolate chips.

Semi-sweet chocolate adds the best flavor to your chocolate cake and melts more evenly than dark.

If you want a triple chocolate cake, you can always add in dark chocolate chips along with the semi-sweet chocolate chips.

What should you serve with this?
This chocolate cake recipe is delicious on its own. But, if you want to serve something with it, you can top it with a scoop of vanilla ice cream.

Try my Best Ever Vanilla Ice Cream recipe if you'd like to make your own. Or, why not try adding a scoop of whipped cream to the top?  You will love my homemade whipped cream.

You won't believe how easy it is to make. And, it tastes so good on this chocolate cake.

Does this cake need to be refrigerated?
Yes, when you are done making this ooey gooey chocolate cake recipe, you will need to let it come to room temperature. Then, you can refrigerate the chocolate fudge cake until the icing is set.

After that, you can wrap it in plastic and refrigerate leftovers for two days. I don't find that our leftovers last anywhere near as long as that.

Can you freeze fudge cake?
Yes, if you have cake leftover that you won't eat within two days, you can freeze it. You will want to freeze each piece separately. Just cut it into serving-size pieces. Then, wrap each piece in two layers of plastic wrap. Then, wrap it in aluminum foil.

Freeze the pieces on a single layer on a baking sheet. Then you can place more than one piece on top of another in a freezer-proof container. Take out one piece and allow it to thaw in the refrigerator.

You can put the chocolate fudge cake in the microwave for a few seconds to warm it up if you like. Or, you can enjoy it at room temperature. It will be more gooey if it is warm.

FAQ

• Help my icing didn't thicken up! - The icing will thicken as it cools.
• What type of vinegar should I use? - You should use white vinegar in this recipe.
• Do I have to add the icing? - No, if you don't want icing, the cake is sweet enough on its own.

---

Watch our Triple Chocolate Cake video

If you want to see exactly how I make this Chocolate Fudge Cake, just watch the video for step by step directions to make this ooey gooey chocolate cake.

Yield: 12

Author: Donna Elick

Print

Chocolate Fudge Cake

Chocolate Fudge Cake is the best ever chocolate cake, that you will lose your mind over!

Prep time: 20 MCook time: 20 MTotal time: 40 M

Ingredients

For the cake

• 2 cups granulated sugar
• 2 cups all-purpose flour, plus 1 tablespoon divided
• 1 teaspoon baking powder
• 2 teaspoon baking soda, divided
• 1/2 pound (1 cup) unsalted butter
• 1/4 cup sweetened cocoa powder (sweet or unsweet will work)
• 1 cup water
• 2 large eggs
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1/2 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups semi sweet chocolate chips

For icing

• 1/4 cup cocoa powder (sweet or unsweet will work)
• 1/4 pound unsalted butter
• 6 tablespoons milk
• 1 pound powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F. Prepare a 9x13 cake pan by buttering and flouring. Set aside
2. In a small cup add 1/2 cup milk and 1/2 tablespoon vinegar. Set aside.
3. In a medium-sized bowl combine 2 cups flour, sugar, salt, 1 teaspoon baking soda, and baking powder, stir with a whisk to combine. Set aside.
4. In a small saucepan combine butter, cocoa, and water. Bring to a boil, then add to flour mixture. Beat well.
5. Add 1 teaspoon of baking soda to milk mixture. Set aside. In a small bowl combine chocolate chips and 1 tablespoon of flour. Set aside.
6. Add eggs to flour mixture. Then add milk mixture and vanilla. Beat well to combine. Add chocolate chips to the mixture and fold in.
7. Pour into the prepared cake pan. Bake for 20 minutes or until a toothpick comes out of the center clean.
8. 5 minutes before cake is done, prepare the icing.

For the icing

1. Bring cocoa, butter, and milk to a boil in a large saucepan. Remove from heat and add powdered sugar, salt and vanilla beat well with mixer. Spread over hot cake. Serve!

Recipe developed by Donna Elick for
Copyright ©2013 – All rights reserved.

Originally published April 2013, updated and republished July 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Roasted Tomato Sauce (Best Ever) + Video

Our Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch! It's that good.

Have you had a chance to make my homemade tomato paste yet? It's so easy to make right in your Crock-Pot. Or, maybe you'd like to make my Sundried Tomatoes.

This is the perfect way to store tomatoes in the wintertime.  I eat these Rosemary Basil Sundried Tomatoes like candy. That's how good they are.

Best tomatoes for roasted tomato sauce

Roma tomatoes are really the best tomato for this roasted tomato sauce recipe. They have very few seeds and are a nice, dense tomato.

Some people like to remove the seeds when they make tomato sauce. Other people leave them in. It's up to you. But, with Roma tomatoes, you have far fewer seeds to deal with.

Roasted tomato sauce serving tips

You can use this roasted tomato sauce recipe in the same way that you use traditional spaghetti sauce or marinara sauce. Just serve it over your favorite pasta.

Or, if you prefer a low carb option, you can serve it over zucchini noodles or even spaghetti sauce. You might want to try it in my Roasted Tomato Basil Soup.

It has a deep tomato flavor with just a hint of sweetness. My Sundried Tomato Chicken and Pasta is a fabulous easy dinner recipe in just 30 minutes.

Or, it makes a delicious roasted tomato sauce for lasagna.

How can I store this?

This recipe makes about 3 cups of roasted tomato sauce. If you want to make more so that you can enjoy homemade roasted tomato sauce in the winter, you can.

Just put it in a freezer-safe container or a freezer bag and it will stay good for 3 to 4 months.

Or, you can keep it in the refrigerator in a jar for up to five days.

I try to keep extra Mason jars on hand to store this in. It's an easy way to extend your tomato harvest.

Roasted tomato sauce for canning To make this roasted tomato sauce recipe for canning, you will need to use a water bath canner. You need to make sure that your recipe has the right acidity level.

So, it's best to consult the canning guide that came with your canner. Or, an easy alternative is to store it in the freezer.

What do I need to make this recipe?

• Baking sheet
• Parchment paper or a silpat mat
• Food processor

How to make roasted tomato sauce Scroll to the end for a printable copy of this recipe. You will need to microwave the oil, herbs, and spices first. Then, cut the tomatoes and place them in the oil mixture.

Next, place the tomatoes cut side up on a silpat sheet and sprinkle them with fresh herbs and any extra oil mixture.

Next, you will need to roast then in the oven rotating halfway through.

Then, process them in your food processor and you are done. You can now enjoy a delicious homemade roasted tomato sauce.

What can I add to this recipe? If you want to add more vegetables to your roasted tomato sauce recipe, you certainly can. Why not try onions, garlic, spinach, mushrooms, red bell peppers, or zucchini.

This is a wonderful way to use up your extra garden produce.

Simply at them to your sauce while you're cooking it.

But, be sure to add it after you put it in the food processor or they will be blended into the sauce. Then, serve it over your favorite pasta or use it in your favorite recipe.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

---

Want to see how you make this Roasted Tomato Sauce (Best Ever)? Watch the video!

Yield: 3 Cups

Author: Donna Elick

Roasted Tomato Sauce

Our Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch! It's that good.

Ingredients

• 18 ripe Roma (Paste) tomatoes (halved and cored)
• 3 cloves garlic, finely chopped
• 1/2 small yellow onion, diced
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon granulated sugar
• 1 tablespoon Italian seasoning
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon fresh rosemary, finely chopped

Instructions

1. Preheat oven to 300°F.  Line a baking sheet with parchment paper or Silpat mat.
2. In a microwave-safe bowl combine onion, garlic, and olive oil.  Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove the bowl from the oven you will smell the heavenly aroma of garlic and onion.  
3. Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine. Sugar will help cut the acidity of the tomatoes.
4. Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon.  Make sure all of the tomatoes are well coated.  
5. Place the tomatoes cut side up on the baking sheet. Sprinkle with the fresh basil, rosemary, and any remaining olive oil mixture from the prep bowl.
6. Place tray on middle rack in oven.  Cook for 2 hours.  After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
7. Turn the oven up to 400°F and roast for 30 minutes, or until the tomatoes start to brown.  They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown.  Approximately 10-15 minutes after you turn the oven to 400°.  These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.
8. Remove pan from oven and transfer tomatoes to the bowl of a food processor.  Process until tomato sauce is at your desired consistency.  I like mine saucy, not too chunky.

DONNA'S NOTES

1. If you are doubling the recipe be sure to rotate the pans ½ way through.
2. The tomatoes will cook faster if you remove the seeds, so watch your time.
3. I have also made this without the onions and garlic.  I put the tomatoes on the pan and drizzled the olive oil over them.  Then sprinkled with the remaining ingredients.  The fresh garlic and onion impart such a deep level of flavors that I would recommend using these ingredients.

https://zeromediasystem.blogspot.com//search?q=oven-roasted-tomato-sauce

Recipe developed by
Copyright ©2011 – All rights reserved.

Originally published June 16, 2011. Updated and republished July 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Cheesy Potato Casserole + Recipe Video

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! This recipe's a keeper.

Rich, creamy, and packed with ooey gooey cheese this simple cheesy potatoes recipe is a keeper!

I've been on a casserole kick lately so I wanted to share my Cheesy Potato Casserole with you along with a few of my other favorite casserole recipes.

These Cheesy Potatoes Au Gratin are a family favorite year-round. And, these Bacon Cheddar Beer Potatoes are a favorite rich and creamy potato recipe with bacon, cheese, and beer.

Or, my Sweet Potato Casserole Boston Market Copycat has rich sweet potatoes covered in marshmallow and brown sugar streusel.

Cheesy Potato Casserole - Recipe Notes

To save time, you can make this Cheesy Potato Casserole using frozen hash brown potatoes. You need to start with them thawed to use this method.

The texture won't be as smooth as my version. But, it is a simple way to save time.

If you want a crunchy topping for your cheesy potatoes, you can add lightly crushed cornflakes with a little bit of melted butter to the top of the casserole before you bake it. Just sprinkle them on top of the shredded cheese.

Depending on where you live, you may have heard this Cheesy Potato Casserole referred to as funeral potatoes.

They are both the same thing, just two different names.

What kind of potatoes are best for casseroles?

If you're going to start with fresh potatoes as I do, I recommend red potatoes. They have smooth, red skin and they cook up evenly in your favorite casserole recipes.

If you prefer to use a white potato, look for an Irish potato. It has thinner skin than many other types of white potatoes and it holds up well during longer cooking times.

What cheese is best for cheesy potatoes?
When you make cheesy potatoes, you want the cheese to melt smoothly so it becomes a creamy sauce for the potatoes.

For that reason, I have used a combination of cream cheese, shredded mild cheddar cheese, and shredded Colby jack cheese. You can experiment with what you have.

But, be sure that the cheese you use melts smoothly for the proper consistency.

How do I reheat potato casserole?
To reheat this Cheesy Potato Casserole, cover the top of the pan with aluminum foil so that it doesn't burn. Then, bake it at 300F for about 15 minutes. You will need to adjust the timing based on how much is left in the casserole pan.

Tools for making cheesy potato casserole

• Mixing Bowls- I like a variety of mixing bowls and prep bowls and this set has them all.
• 6"x10" baking dish
• Aluminum foil

Can I make this ahead of time?
Yes, you can make this Cheesy Potato Casserole one to two days ahead of time. Just make the casserole completely and cover it with aluminum foil. Then, you can refrigerate it for 1 to 2 days.

To reheat, let the casserole dish come to room temperature on the counter while the oven preheats. Then, bake it as directed in the recipe. You can add an extra ten minutes to the baking time if your dish is still cold.

Can I use cream soups in this recipe?
Some people prefer to use canned cream soups in this casserole recipe. It's really a personal preference. The classic version of this dish uses cream of chicken soup. But, I really like my version with sour cream.

If you want to use cream of chicken (or mushroom) soup, simply replace the cup of sour cream with a can of condensed cream of chicken soup.

Best toppings for casseroles
When I make this casserole, I top it with shredded cheese. But, if you prefer a crunchy topping for your casserole, you can try any of these options mixed with a little bit of melted butter.

• Crushed Ritz or Saltine crackers
• French Fried Onions
• Crushed Pretzels
• Buttered panko bread crumbs

What should I serve with Cheesy Potato Casserole?
This is a wonderful side dish for potluck gatherings or holidays. Why not try these:

• Orange Honey Glazed Ham
• Hearty Beef Pot Roast

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

---

Want to see how you make this Cheesy Potato Casserole? Watch the video!

Yield: 8

Author: Donna Elick

Cheesy Potato Casserole

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! This recipe's a keeper.

Prep time: 5 MCook time: 1 Hour 30 MinTotal time: 1 H & 35 M

Ingredients

• 1 pound thick-cut bacon, cooked and chopped
• 2 pounds red potatoes, washed and diced
• 1 cup sour cream
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) package shredded mild cheddar cheese
• 1 (8-ounce) package shredded Colby jack cheese
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 scallion, chopped

Instructions

1. Preheat oven to 400°F.
2. In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt, and pepper.   Stir until well combined.  Add potatoes and 3/4 of chopped bacon.  Mix until well combined. 
3. Pour into a greased (6"x10") baking dish.  Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork-tender.  Remove from the oven.  Stir.  Sprinkle Colby Jack cheese over top and bake for 15 more minutes uncovered.
4. Sprinkle casserole with reserved bacon and scallions.
5. Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=fully-loaded-extreme-cheesy-potato-casserole-recipe

Recipe developed by
Copyright ©2013 – All rights reserved.

Originally published September 2013, updated and republished July 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Grilled Zucchini Recipe

This Grilled Zucchini recipe is one of my favorite ways to use up extra zucchini from the garden. It comes out delicious every time.

If you're wondering what to do with extra zucchini, these Baked Zucchini Chips are a delicious healthy snack or appetizer.

Or, this 10-Minute Italian Zucchini Noodle Skillet with Sausage is my new favorite with oodles and oodles of zoodles.

My Grilled Summer Vegetable Pasta Salad is one of my favorite ways to use up extra vegetables.

Grilled Zucchini

Grilling is an absolute must in the summer. And, while there are many different ways to grill meat, I wanted to share one of our favorite ways to grill up healthy vegetables.

I love making this grilled zucchini recipe in the summer because it is ready, start to finish, in about twenty minutes.

Plus, it's gluten-free and low carb so it's something that everyone on my guest list can enjoy without a problem.

As it gets warmer, I love being able to move my cooking outside onto the grill.

Have you tried my Grilled Hawaiian Ham Kabobs? Or, how about my Spicy Grilled Corn? There are so many easy grilling recipes to try.

Frequently asked questions

Should you salt zucchini before cooking? Adding salt to your zucchini helps pull much of the water. And, it helps to add taste.

But, when you use this grilled zucchini marinade, there is no need to add extra salt to your zucchini.

Do you have to peel zucchini before grilling? 
If you purchased your zucchini from the grocery store and the skin has been waxed, yes. You will need to peel the skin to remove the wax.

However, if the zucchini hasn't been waxed, there is no need to peel it.

If you have a very large zucchini, you can peel it if you think that the skin is more bitter. But, try it first to be sure.

The skin is loaded with taste and nutrients.

What size zucchini should I use for grilling?
Ideally, you don't want your zucchini to be too large. I look for medium-sized zucchini that is about 7" long. But, if your zucchini is larger or smaller, they will still work.

If they are super large, you will want to remove the seeds before you use them.

What other vegetables can I use this method with? If you are all out of zucchini, you can use this same method to make grilled yellow summer squash, eggplant, pepper and onion wedges, or even asparagus spears.

If the vegetables are too small, you may need to grill them on foil instead to avoid them falling through the cracks.

What will I need to make grilled zucchini?

• Large rectangular pan
• Whisk
• Grill
• Extra Long Grill Tongs

Can I make zucchini on the grill in foil?

Yes, if you want to make this grilled zucchini recipe in foil rather than directly on the grates, you can. Simply make a boat out of the foil and add the spears and the marinade.

Then, very carefully seal the foil and allow it to cook for the total time. You can open the foil and turn the zucchini over partway through if you like.

But, it isn't necessary to do that to cook it completely.

This is an easy time-saving hack when it comes time to clean the grill after cooking.

All you need to do is to remove the zucchini from the foil and there is no extra clean up involved. That means more time to relax and spend with friends rather than inside doing dishes.

Can I grill this inside?

If you don't have an outside grill, you can easily make it on a stovetop grill pan as long as the grill you use has ridges on it.

Any grill that is similar to a George Foreman Grill should work just as well for this grilled zucchini.

What should I serve with grilled zucchini?

This recipe is a wonderful side dish that you can serve with any type of meat you make on the grill. Here are a few suggestions that you might want to try when you make this recipe.

• Grilled steak
• Honey balsamic grilled chicken
• Beef and bacon burger

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

 

---

Yield: 10

Author: Donna Elick

Grilled Zucchini Recipe

This Grilled Zucchini recipe is one of my favorite ways to use up extra zucchini from the garden. It comes out delicious every time.

Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 Minutes

Ingredients

• 4 small zucchini (about 1 pound)
• 2 tablespoons olive oil
• 1 lemon, freshly squeezed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 cloves fresh garlic, finely minced
• 1 1/2 teaspoons Italian seasoning
• 1 tablespoon chopped fresh Italian flat leaf parsley, optional
• Shredded parmesan cheese, optional garnish
• Crushed red pepper flakes, optional garnish

Instructions

1. In a rectangular pan, whisk together the olive oil, lemon juice, salt, pepper, garlic, and Italian seasoning until well combined.
2. Wash and dry zucchini. Cut zucchini into spears.  
3. Place zucchini spears in the rectangular pan and toss with the olive oil mixture until coated.
4. Heat your grill to medium-high. 
5. Brush the grates of your grill with olive oil. You can also use a wadded up paper towel with oil on it, grip it with a grill tongs and rub it over the grates.
6. Place the zucchini on the grill, using tongs, and cook for 3-4 minutes per side or until tender.
   Remove from the grill and place on serving plate. 
7. Garnish with additional salt and pepper or Parmesan cheese and crushed red pepper flakes if desired.

https://zeromediasystem.blogspot.com//search?q=grilled-zucchini-recipe

Recipe developed by
Copyright ©2020 – All rights reserved.

Originally published July 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Chocolate Peanut Butter Ice Cream (3-Ingredients)

Chocolate Peanut Butter Ice Cream is the perfect amount of peanut butter flavor, speckled chocolate pieces in this delicious frozen treat.

 

A simple recipe that is sure to be a favorite in your house too. The hot summer weather is perfect for a big bowl of my frozen banana ice cream.

I've been putting together a few different variations of this healthy ice cream recipe. Have you tried my Pecan Banana Ice Cream yet? It's one of my favorites.

Or, you might want to try my Chocolate Banana Ice Cream or my Strawberry Banana Ice Cream instead. Why not try all three and treat yourself to an ice cream sundae recipe.

Best ice cream add-ins

One of the best things about this chocolate peanut butter ice cream is that it requires only 3 simple ingredients.

But, I know that it's hard to resist a bowl of chunky peanut butter ice cream loaded with your favorite candies.

So, you can certainly add chunks of chocolate-covered peanut butter, chopped nuts, and chocolate chips if you prefer.

Or, for a more adult version, you can add some instant espresso to the ingredients for a coffee taste. There are lots of different chocolate peanut butter ice cream brands you can buy at the store.

But, this homemade ice cream recipe will soon become your favorite. It's rich and creamy and because it doesn't have added sugar or dairy, it's much lower in fat and calories.

What do I need to make chocolate peanut butter ice cream?

All you need to make this creamy homemade ice cream is a high powered blender or a food processor. You don't need an ice cream maker.

And, you don't need to cook it on the stove. It really doesn't get much easier than that. All you need is:

• Blender - You can use any blender, but I absolutely love this one! I use it for ice cream, smoothies, soups, my tomato sauce, and naturally this ice cream.

Is this ice cream allergy-friendly?

Yes, because this chocolate peanut butter ice cream uses only 3 simple ingredients, it's allergy-friendly. It does not contain dairy, eggs, soy, or gluten.

You can substitute other nut butter for people with peanut allergies.

Just be careful what types of extras you add if you're concerned about allergies. One of the best add-ins, if you're concerned about food intolerances, is 70% dark chocolate.

How should I serve chocolate peanut butter ice cream?

I usually just enjoy this ice cream as is in a bowl. But, if you want a few more ideas, you can use my No Fail Caramel Sauce or my Crockpot Caramel Sauce.

Or, why not try adding a scoop of this ice cream to my Wendy's Frosty recipe. Or, try a scoop in between two of my homemade chocolate chip cookies.

Homemade ice cream sandwiches are a delicious summer treat. One of the benefits of making your own homemade ice cream is that you control what you put into it.

If you want it plain, you can have it that way. If you want fruit or candy, those are good too. Add what you think sounds best and enjoy it.

Helpful Tips to make Simple 3 Ingredient Peanut Butter and Chocolate "Ice Cream"

• If you do not have a high powered blender, you may use 2 frozen and one fresh banana to encourage easier blending.
• There are no preservatives in your ice cream, so it will freeze solid. Simply remove from the freezer 10 minutes before serving to allow it to soften slightly. If it freezes and keeps beautifully!
• You can transfer to a freezer-safe container and allow the ice cream to firm up in the freezer for 2 to 3 hours.
• If you don't have any semi-sweet chocolate chips, you can substitute 1/3 cup of cocoa powder.

How can I store homemade ice cream?

You will want to store this in the coldest part of your refrigerator. Never store ice cream in the freezer door.

If you find the ice cream is getting soft while you're eating it, just put it back in the freezer for a few more minutes.

Homemade ice cream will stay good in the freezer for about two weeks. But, I think it's best when you eat it as soon as you make it.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

---

Yield: 6

Author: Donna Elick

Chocolate Peanut Butter Ice Cream (3-Ingredients)

Chocolate Peanut Butter Ice Cream is the perfect amount of peanut butter flavor, speckled chocolate pieces in this delicious frozen treat.

Prep time: 5 MFreeze time: 3 hoursTotal time: 3 H & 5 M

Ingredients

• 3 frozen ripe bananas
• 4 tablespoons peanut butter
• 1/4 cup semi-sweet chocolate chips

Instructions

1. Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down the sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
2. Transfer to a resealable container and place in the freezer for 2-3 hours.
3. Scoop and serve or scoop and place the scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.
4. Enjoy!

DONNA'S NOTES

1. If you do not have a high powered blender, you may use 2 frozen and one fresh banana to encourage easier blending or cut your bananas into slices and freeze them. 
2. There are no preservatives in your ice cream, so it will freeze solid.  Simply remove from the freezer 10 minutes before serving to allow to soften slightly.  If freezes and keeps beautifully!

https://zeromediasystem.blogspot.com//search?q=simple-peanut-butter-chocolate-ice-cream

Recipe developed by
Copyright ©2013 – All rights reserved.

 

Originally published February 2013. Updated and republished July 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com