Peanut Butter Ice Cream Triangles

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir the mixture until the sugar has dissolved, but do not let it come to a boil.

2. Once the sugar has dissolved, remove the saucepan from the heat and stir in the creamy peanut butter until it is completely smooth and incorporated into the mixture.

3. Add the vanilla extract to the peanut butter and cream mixture, stirring well to combine all the flavors.

4. Pour the ice cream mixture into a shallow baking dish or pan. Cover with plastic wrap and freeze for at least 4 hours or until the mixture is firm.

5. Once the ice cream mixture has frozen, remove it from the freezer and cut it into triangular shapes using a sharp knife. You can make them as big or small as you like.

6. Place the cut ice cream triangles back in the freezer for an additional 1-2 hours to ensure they are completely frozen and easy to handle.

7. In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and melted.

8. Remove the ice cream triangles from the freezer and dip each one into the melted chocolate, coating them evenly. Place the coated triangles on a baking sheet lined with parchment paper.

9. Once all the triangles are coated with chocolate, place them back in the freezer for an additional 30 minutes to allow the chocolate to set.

10. Serve your Peanut Butter Ice Cream Triangles cold and enjoy the delicious combination of creamy peanut butter ice cream and rich chocolate coating!