Chocolatepeanutbuttershake Recipes

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CHOCOLATE-PEANUT BUTTER SHAKE

Make and share this Chocolate-Peanut Butter Shake recipe from Food.com.

Provided by morgainegeiser

Categories     Shakes

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4



Chocolate-Peanut Butter Shake image

Steps:

  • Combine all ingredients in blender. Cover and blend until smooth.
  • Pour into 2 small glasses.
  • Serve immediately.

Nutrition Facts : Calories 216.4, Fat 16.4, SaturatedFat 3.4, Cholesterol 1.2, Sodium 184.4, Carbohydrate 9.8, Fiber 1.9, Sugar 3, Protein 10.5

1 pint low-fat sugar-free chocolate ice cream
1/2 cup skim milk
1/4 cup creamy peanut butter
1/4 teaspoon vanilla

CHOCOLATE PEANUT BUTTER SHAKES

These rich chocolate peanut butter shakes will make you feel as if you're sitting in a 1950s soda fountain. Make it modern with an over-the-top garnish like skewered doughnut holes, chocolate-dipped cookies or fluffernutter sandwich squares. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 5



Chocolate Peanut Butter Shakes image

Steps:

  • In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.

Nutrition Facts : Calories 501 calories, Fat 29g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 262mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 3g fiber), Protein 14g protein.

3/4 cup 2% milk
1-1/2 cups chocolate ice cream
1/4 cup creamy peanut butter
2 tablespoons chocolate syrup
Optional toppings: Sweetened whipped cream; miniature peanut butter cups, quartered; and additional chocolate syrup

CHOCOLATE-PEANUT BUTTER SHAKE

Provided by Bryan Petroff

Categories     dessert

Time 6h20m

Yield Makes two thick 8-ounce shakes

Number Of Ingredients 12



Chocolate-Peanut Butter Shake image

Steps:

  • Add the ice cream, chocolate syrup, milk and peanut butter to a blender, cover, and quickly pulse on low to combine. Continue pulsing until you see a whirlpool form-that's when you know it's done. Pour or spoon the shake into two tall glasses. Top with any garnish you'd like-cherries, whipped cream, shaved chocolate, Lipitor, whatever you damned well please. It's your party. Own it! Serve with straws and spoons.
  • Warm the milk and cream in a medium saucepan over medium heat, stirring frequently, until the mixture begins to steam. Add the sugar and stir until completely dissolved.
  • Meanwhile, warm the chocolate in a microwave for about 30 seconds to melt it. Add the chocolate to the saucepan and stir for about 3 minutes, until thoroughly combined. Whisk in the cocoa powder and salt until dissolved. Then reduce the heat and cook at a low temperature, stirring, for 2 to 3 minutes. Remove from the heat and stir in the Grand Marnier, if using.
  • Transfer the mixture to a 1-quart container, cover, and refrigerate for at least 6 hours. The chilled mixture will be quite thick, so give it a good whisk before pouring it into your ice cream maker. Freeze according to the manufacturer's instructions. When it is finished, transfer the ice cream to an airtight container and freeze for at least 4 hours to harden. Makes 1 quart

4 large scoops Chocolate Ice Cream (recipe follows) or store-bought chocolate ice cream
1 tablespoon chocolate syrup (or a big squirt if using a squeeze bottle)
3/4 cup whole milk
1/4 cup smooth peanut butter
Whipped cream and sprinkles, optional, for serving
1 1/4 cups whole milk
1 1/4 cups heavy cream
1/2 cup sugar
2 ounces dark chocolate
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon Grand Marnier (optional)

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