Free Cookbooks! {recipe: ben and jerry’s chocolate peanut butter ice cream}

16 Jan

Wouldn’t it be awesome if there was a place you could go and just borrow cookbooks? New ones come out all the time, and their crisp pages and glistening pictures lure me in through Amazon and at Barnes & Noble. But at $20+ a hit, cookbooks may be a worse habit than cigarettes. 

Even then, I get a cookbook and make a few recipes, and then it sits on the shelf and collects dust as I become infatuated and adulterous with the next latest book . Flavor of the week, if you will. I eventually go back to my old favorites, but I increasingly think that I could pare down my collection to a few staples

Back to the borrowing cookbooks. I found a place where you can just go borrow cookbooks. For free. You can keep them for 3 or 6 weeks and I think you can take up to 20 at a time! 

It’s called the library.

I am pretty sure I have not been to the library since Amelia Bedelia books. Oh, except for that three-year stint in college when I buried myself in the quiet stacks of the Benson studing Spanish poetry or the bustling PCL, coffee in one hand, stack of print Bacon’s books in the other – trying to create (what we thought was a) mock pr/ad campaign for a performing arts center that turned out to be real under a professor who turned out to be in charge of that project. For real. 

Anyhow, I think I heavy college books supressed memories of the endless interesting books I would bring home after trips to the library with my mom. There’s a library by our house and I popped in the other day, and found myself in the cookbook section. Floor to celing cookbooks.

I carefully picked one to start with: Ben & Jerry’s Homemade Ice Cream and Dessert Book. This would surely be a good way to use the whole milk that I accidentally bought.

First I made sweet cream. It was decent, not great. No fault to B&J, I just tried to make a lighter option by using less cream and more milk. 

Then, I made this recipe. It is fantastic. I took no shortcuts and am reaping all of the benefits. It tastes like a creamy, cold reese’s peanut butter cup that melts in your mouth. 

I know, I know, enough with the chocolate, lady. Chocolate’s mainstream, and a usual crowd-pleaser, so try it. Plus, go look in your freezer at your icecream container. It likely lists 30+ ingredients, often artificial, that are putting nothing but fillers and crap in your body. Try out this icecream, 8 fresh ingredients and you can pronounce all of them.


Jerry’s Chocolate Peanut Butter Ice Cream,

from Ben & Jerry’s Homemade Ice Cream and Dessert Book

note: If you don’t have an icecream freezer, buy this one if you have a KitchenAid Stand Mixer already; if you don’t have a stand mixer, save yourself the expense and another kitchen appliance and follow Dave’s instructions.

2 oz. unsweetened chocolate

1/3 c. unsweetened cocoa powder

1 1/2 c. milk

2 eggs

1 c. sugar

1 c. heavy whipping cream

1 t. vanilla extract

1 cup peanut buttter

Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may “seize” or clump together. Don’t worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool. 

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. 

Pour the chocolate mixture into the cream mixture and blend. Blend in the peanut butter until smooth. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator. 

Transfer the chocolate mixture to an ice cream maker and freeze following the manufacturer’s instructions (see note, above).


Original Post:…butter-iceream/


8 Responses to “Free Cookbooks! {recipe: ben and jerry’s chocolate peanut butter ice cream}”

  1. Tierd January 16, 2009 at 8:53 am #

    OH MORGAN! Chocolate peanut butter ice cream is my very favorite!!!! I don’t think I have the skills to attempt actually making it, but I can only imagine that homemade CPB ice cream is just incredible.

    Do you ever cook from Moosewood cookbooks? We borrowed some from the library and ended up buying them (our library habit kicked up again when we had kids … we’re addicts now and go at least twice a week!).

  2. Morgan January 16, 2009 at 9:11 am #

    I haven’t cooked with Moosewood, I will go check them out though! As for the ice cream, you could totally do it. I got my nephews this: for Christmas last year…you put the ice cream ingredients in the inside, with salt and ice in the outside compartment, and as the kids roll and play with the ball, it freezes the icecream! I would say it’s not Child Labor if you let them eat the ice cream too 🙂

  3. Katie January 19, 2009 at 6:26 pm #

    Love the Amelia Bedelia shout-out! 🙂 Those and Beverly Cleary books were probably some of the last ones I’ve checked out from the public library.

    Thanks for sharing this recipe. It will be a nice departure from toasted coconut ice cream, which I make way too often!

  4. LED Torch December 2, 2010 at 2:23 am #

    i always make sure that our kitchen appliances are very clean and shiny before using them :`:

  5. cmrnga June 4, 2013 at 8:11 pm #

    My brother made this and the strawberry banana B&J ice cream for memorial day, but it was so good I am making it for my birthday tomorrow. Hopefully it turns out as nicely as his did!!

  6. Sonya November 27, 2014 at 10:39 pm #

    This is seriously SOOOOOOOOOOOOO good! I like to mix in reese’s peanut butter cups (approximately 9 cups or 22 mini cups), chopped, at the end (I just mix it in by hand – easy peasy). The reese’s pb cups are also great added to the peanut butter ice cream recipe in this cookbook (instead of peanuts) or the light chocolate ice cream from this book. I love your idea to check out books at the library – such a nice way to enjoy them without having to store them, and you can always come back to them later 🙂 This cookbook is on my permanent shelf, though 😉


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