I do believe that Beaches & Cream at Disney’s Beach Club may be one of my favorite restaurants at WDW. What’s not to love about this old-fashioned soda jerk style hole-in-the-wall? The music, the BEST cast members, the food, and (of course) the ice cream!
Which leads me to the epic-ness that is the No Way Jose sundae. This one just may change the ice cream game. I know that sounds absurd, but seriously, my husband first had one on our honeymoon three years ago, and still compares ice cream to that one moment in time.
For those who have not yet tried it, the classic sundae starts with vanilla and chocolate ice cream, is covered with hot fudge AND melty peanut butter, then smothered with whipped cream and Reece’s Pieces. Yep. Let’s all just take a moment of silence in awe of such a marvelous creation.
And now that you’re all wishing for some No Way Jose goodness, may I present the No Way Jose Ice Cream!
So really, this should be called “No Way Jose: Peanut Butter + Chocolate + Peanut Butter + Chocolate Ice Cream,” but honestly, that just got to be a bit too long, even for me. It starts with an absolutely amazing peanut butter ice cream base. Seriously. This may be one of my favorite starting places in all of ice cream. It tastes like a frozen version of my mom’s almost-famous peanut butter frosting. It would be perfectly acceptable to stop right there, but that’s not how we do things here. And that’s certainly not reminiscent of a No Way Jose.
Next step: make some gooey, chewy, hot fudge sauce. I used the recipe from on of my all-time favorite books, Jeni’s Splendid Ice Creams at Home. Be sure to use a good quality, high-cacao chocolate here. I used Ghirardelli 70% cacao because. well, Ghirardelli & Disney Springs. It just felt right.
And mixing in to all of that – chopped up Reece’s peanut butter cup minis. There it is – Peanut Butter + Chocolate + Peanut Butter + Chocolate.
And of course, it’s only right to top this with some of that leftover hot fudge, right? And I would totally stand up and applaud you if you added some whipped cream and Reece’s Pieces at the end.
No Way Jose: Peanut Butter + Chocolate Ice Cream
Peanut Butter Base:
2 cups whole milk
1-1/2 cups heavy cream
3/4 cup sugar
1 Tbsp. corn syrup
3 egg yolks
Hefty pinch of salt
3/4 cup peanut butter
In a large pot, mix together the cream, milk, sugar, and corn syrup. Bring to a boil and cook for five minutes. In a separate dish, whisk together the egg yolks and salt. When the cream mixture has cooked for five minutes, remove from heat and slowly add about 1 cup of the hot mixture to the egg yolks, whisking constantly. Pour the now-hot egg yolk mixture back into the pot with the remaining cream, return to low heat, and cook until slightly thickened. Remove from heat, pour into a bowl, and whisk in all of the peanut butter. Cool and chill completely.
When chilled, pour into the base of your ice cream machine and churn according to manufacturer’s recommendations.
Hot Fudge Sauce slightly adapted from Jeni’s Splendid Ice Creams at Home, by Jeni Britton Bauer:
1/2 cup water
1/3 cup sugar
2 Tbsp. corn syrup
2 Tbsp. unsweetened cocoa powder
4 oz. bitter or semi-sweet chocolate, finely chopped
Combine and sugar in a medium saucepan and cook until sugar dissolves. Remove from heat and whisk in cocoa powder. Stir until smooth, then add the chopped chocolate. Allow to sit for about five minutes then whisk until it is completely smooth and glossy. Allow to cool slightly.
To assemble the ice cream, start with a layer of peanut butter ice cream (about 1/2 of finished amount). Top with as much fudge as you would like (but head’s up: It’s pretty rich, so plan accordingly) and a handful of the chopped Reece’s Minis. Repeat with remaining ice cream, and finish with decorative swirls of fudge and Reece’s. Freeze for at least four hours.