You don’t need me to tell you that Peanut Butter Patties are the best when embedded in any chocolate-flavored ice cream. Use a commercial brand of peanut butter when making these since natural-style peanut butter will make them too runny. If you want tinier pieces in your ice cream, simply shape the mixture into smaller patties. And although they’re rich, if you want more to add to your ice cream, it’s easy to double the recipe.

　　

Ingredients

makes forty 1/2-inch (2-cm) patties

　　6 tablespoons (90 g) peanut butter (smooth or crunchy)

　　2 tablespoons confectioners’ sugar

　　

Step 1

Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.

　　

Mixing Them In

Step 2

Fold the Peanut Butter Patties into 1 quart (1 liter) of ice cream as you remove it from the machine.

　　

Storage

Step 3

Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.

　　The Perfect Scoop