Ok, there have been a lot of requests for the ice creams I have been posting on socials, but unfortunately, many of the recipes come from my upcoming cookbook, so I can’t share them here.
HOWEVER, this discontinued Talenti ice cream copycat is not in the book and is fair game!! This non-dairy peanut butter ice cream with fudge swirl was known as their “Peanut Butter Fudge Sorbetto”. When I tell you that this was a part of my food pyramid in college, I am not kidding. I ate so much of this ice cream that recreating it was actually one of my easier projects. I knew exactly what needed to change after every taste. What we want is a super-creamy peanut butter base with a VERY strong peanut butter flavor and soft but slightly chewy fudge ribbons. Guess what? We got it.
A Talenti Peanut Butter Fudge Sorbetto–Copycat Recipe
Talenti Peanut Butter Fudge Sorbetto was one of those flavors that sounded almost too good to be dairy-free: creamy peanut butter frozen dessert with thick swirls of chocolate fudge.
Sadly, Talenti has since retired the flavor. This recipe is my homemade, Talenti-inspired take, a way to bring those peanut butter and chocolate flavors back into the freezer.
The result lands somewhere between peanut butter ice cream and chocolate peanut butter sorbetto. It is rich, smooth, salty, sweet, and very difficult to stop eating directly from the container.
Is Sorbetto Dairy-Free?
Sorbetto is traditionally a dairy-free frozen dessert. Unlike classic ice cream, it is generally made without milk or heavy cream.
Although sorbetto is often fruit-based, it does not have to be. Peanut butter contains enough fat and richness to create a creamy frozen dessert without relying on dairy.
Tips for Layering in the Chocolate Fudge
Spoon a layer of peanut butter ice cream into a freezer-safe container.
Dollop some of the cooled fudge over the top. Continue alternating layers of ice cream and fudge until everything has been added.
Use a knife or spoon to make one or two gentle swirls through the container.
Do not mix too aggressively. You want thick, visible ribbons of fudge, not for the chocolate and the peanut butter ice cream to be completely blended.
How to Create the Perfect Fudge Swirl
The temperature and texture of the fudge matter.
If the fudge is too warm, it can melt the freshly churned ice cream. If it is too cold or thick, it may freeze into hard pieces that are difficult to scoop.
You want the fudge to be cool and thick but still spoonable. Follow the instructions below to let it cool COMPLETELY before using.
Can I Make It Without an Ice Cream Maker?
No 🙁 Unfortunately, this recipe is created to be churned in a traditional ice cream machine.
Non-Dairy Peanut Butter Ice Cream Variations?
You can really riff on this recipe however you like, but mix-ins are the easiest adjustments.
Peanut Butter Cup Ice Cream
Fold chopped dairy-free peanut butter cups into the ice cream after churning.
Peanut Butter Pretzel Ice Cream
Add crushed pretzels for a salty crunch.
How to Store Non-Dairy Peanut Butter Ice Cream
Transfer the ice cream to an airtight, freezer-safe container.
For the best flavor and texture, enjoy the ice cream within two to three weeks.
Frequently Asked Questions
Is peanut butter dairy-free?
Most plain peanut butter is naturally dairy-free. However, flavored peanut butter spreads and specialty products may contain milk ingredients, so check the label when preparing the recipe for someone with an allergy.
Is this an official Talenti Peanut Butter Fudge Sorbetto recipe?
No. This is an original homemade recipe inspired by the retired Talenti Peanut Butter Fudge Sorbetto. It is not Talenti’s original formula and is not affiliated with or endorsed by the brand.
Ingredients
Peanut Milk *if you can find storebought, that is fine
- 3 cups dry roasted peanuts 400 grams
- 4 cups water 900- grams
Non-Dairy Peanut Butter Fudge Ice Cream
- 4 cups peanut milk recipe above
- 1 cup granulated sugar 200 grams
- 3/4 cup water
- 1/2 cup corn syrup 156 grams
- 1/2 teaspoon xanthum gum
- 1/2 peanut butter not natural, 135 grams
Fudge Swirl
- 1 cup dutch-processed cocoa powder 75 grams
- ¼ cup granulated sugar 50 grams
- 1 teaspoon kosher salt 5 grams
- ½ cup corn syrup 100 grams
- 1 cup heavy cream 200 grams
Instructions
- In a small bowl, mix the granulated sugar and xanthan gum until evenly combined. Set aside.
- Add the water and corn syrup to a medium saucepan and stir together. Pour in the sugar mixture, then whisk right away until smooth and free of lumps.
- Set the saucepan over medium heat. Cook, stirring frequently and lowering the heat as needed to keep the mixture from simmering. Continue cooking until the sugar has completely dissolved, about 3 minutes. Add in the peanut butter and peanut milk, stir to combine. If peanut butter is not fully incorporated turn heat to low and cook until peanut butter dissolves, about 3 minutes, if it is not completely smooth don’t worry. Remove from heat and let cool for 10 minutes before using an immersion blender to make sure the base is completely smooth.
- Pour the base into an airtight container and refrigerate for at least 8 hours. Churn according to instructions on your ice cream machine. After churning, transfer the ice cream to a pint container or loaf pan, layering in the fudge swirl as you go. Gently swirl with a knife, then cover and the ice cream and freeze until firm.
Fudge Swirl
- In a medium bowl, whisk together the cocoa powder, sugar, and salt until evenly combined.
- In a medium saucepan, combine the heavy cream and corn syrup. Heat over medium-high heat, stirring frequently, until the cream comes to a boil. Remove from the heat and pour just ¼ of the mixture into the dry ingredients. Mix with a nonstick spatula to form a thick paste and work out any lumps.
- Continue adding the cream mixture in three more additions, mixing until smooth after each one. Pour the fudge mixture back into the saucepan and cook over medium-low heat, stirring frequently with a nonstick spatula.
- Cook until the fudge begins to bubble lightly, about 3 minutes. Remove from the heat and transfer to a clean bowl. Let cool completely before using.
- Store covered in the refrigerator for up to 1 week.
Hi I want to make this but confused because there is cream in the fudge syrup?