File this under easy peasy. It’s perfect for hot days when you can’t stand the thought of turning on the oven. I’ve made it three times this month; once for a family get-together, once for a birthday party, and once simply because we like it so much.
It’s not ice cream, it’s not cake, it’s not fudge- so I’m calling it a terrine. Chocolate and peanut butter are melted and folded together with whipped cream then poured in a loaf pan. A batch of vanilla whipped cream is layered on top and the whole thing gets a generous dose of salted peanuts before freezing.
This dessert is incredibly rich, so I love to serve it with coffee. It cuts a bit of the sweetness and I LOVE hot coffee and ice cream together; this reminded me so much of my favorite hot/cold combo. I think the richness of the terrine makes it even better than ice cream!
Not a coffee fan? A tall glass of milk on the side would also be fantastic.
The recipe is delicious as-is, but I have plans for a hazelnut version. Simply replace the peanut butter with Nutella and top it with roasted hazelnuts – so easy!
Frozen Chocolate Peanut Butter Terrine
12 oz. bag of semisweet chocolate chips, or 12 oz. chocolate, chopped evenly
1 cup creamy peanut butter
2 1/2 cups heavy cream – divided
1 tsp. vanilla extract
1/4 cup sugar
1 1/4 cups roasted, salted peanuts
Wax paper or parchment
1. Coat a 9×5-inch loaf pan with baking
spray. I used a canola spray.
2. Line the pan with a long piece of waxed
paper. Make sure there is enough wax
paper to hang over each end of the length of the pan. Press the paper to the sides of the pan
allowing the oil to adhere the paper to the sides.
3. In a medium bowl, whip 1 ¼ cups of
the heavy cream with an electric mixer until stiff peaks form. Set aside.
4. Melt chocolate – you can do this
in the microwave at 30 second intervals, or over a double boiler. I used the microwave.
5. Stir peanut butter into the hot
melted chocolate until the peanut butter has melted and the mixture is
consistent. Let mixture cool slightly.
6. Gently fold together chocolate
mixture and whipped cream. Pour into
7. Whip remaining heavy cream,
gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form.
8. Top chocolate layer with sweetened
whipped cream. Spread evenly with an
off-set spatula. Cover whipped cream
with peanuts; gently press them into the whipped cream with your
fingertips. Pick up the loaf pan and drop it once on the
counter to settle the layers.
9. Wrap tightly in plastic. Freeze for
10. To remove the chocolate loaf from
pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan. Lift chocolate loaf out by gently tugging on the wax
paper. Slice about 1 1/2 inch thick with a
large chef’s knife, wiping the knife clean between slices.