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Peanut Butter Mole Ice Cream

Recipe from: Ice Cream Social

Stop in Austin, Texas at the Ice Cream Social bus to try their supersized sundae, The Bajillionaire featuring eight kinds of ice cream and enough toppings to fill a freezer.

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1 3/4 cups whole milk
2 1/2 cups heavy whipping cream
1 1/2 cups sugar
3 tablespoons cornstarch
1/2 cup creamy peanut butter
1/2 cup Molé sauce
1 can (13.5 ounces) coconut milk (preferably at least 14% fat content)

Reserve 1/4 cup of milk and set aside for later use.

In a large pot, whisk together milk, cream and sugar. Once the mixture has been brought to a boil, reduce to medium heat and cook for four minutes, stirring occasionally. Add cornstarch to the reserved 1/4 cup of milk and whisk together thoroughly in a small bowl. Immediately add the cornstarch mixture to the boiling mixture and whisk together for a full minute while at a boil. Remove from heat.

In a medium mixing bowl, combine peanut butter, Molé sauce and coconut milk. Thoroughly blend together with a whisk or hand mixer until smooth.

Add the smooth peanut butter mixture to the milk mixture and whisk together until fully incorporated.

Transfer the incorporated mixture to a gallon plastic food storage bag and place in freezer for approximately a half hour or until cool throughout.

Pour mixture into your home ice cream machine and process according to manufacturer’s instructions.

Transfer ice cream into a storage container and freeze until firm, approximately 3 to 4 hours. Enjoy!

Yield: 6 to 8 servings