Easy Peanut Butter Ice Cream
Yield: 1 1/2 quarts
1 box (1 quart) sweetened Mimic Creme
1-1 1/2 cups creamy peanut butter (depending on how intense you want the peanut butter flavor to be)
1 teaspoon vanilla
1/2 cup peanut butter
1/2 cup powdered sugar
5 oz chocolate
Combine the mimic creme, one (or one and a half) cups peanut butter, and vanilla in the blender. Blend to combine. Chill mixture.
While the mixture is chilling make the peanut butter candy.
Line a small cookie sheet with parchment or waxed paper. Combine the peanut butter and powdered sugar and stir well to combine. (It may seem that there is too much powdered sugar, but keep stirring.) Kneed the mixture until smooth. Press the mixture onto the prepared cookie sheet and flatten to 1/3 of an inch thick.
Melt the chocolate over a double boiler or in the microwave on low (50%) powder. Spread half of the chocolate over the peanut butter mixture. Place the cookie sheet in the freezer for ten minutes, or until the chocolate is set. Flip the candy over and spread the remaining chocolate on the other side. Freeze for ten minutes, or until set. Remove the candy from the freezer and chop into small pieces. Store in an airtight container in the freezer until ready to use.
Freeze the ice cream mixture in an ice cream maker according to the manufacturers instructions. Transfer to an airtight container and fold in the candy. Freeze until firm, at least several hours.
This ice cream freezes very firm. For the best texture remove it from the freezer and leave it at room temperature for ten minutes before serving.