Chocolate Peanut Butter Ice Cream

Any ice cream lover’s wish comes true when they see rich chocolate and peanut butter ice cream mixed with pieces of chocolate and peanut butter.

The candy pieces have the ideal peanut butter and dark chocolate ratio for blending with the ice cream.

Peanut Butter Cup Ice Cream

When I made this chocolate ice cream with peanut butter cups in the first place, I kept it in the freezer for a couple of days before serving it to my boys.

I could have never imagined they wouldn’t like this ice cream. (Yes, I did enjoy it every day. It was just not the perfect time to disclose it at first. Do you think I’m real?

This is still one of our favorite ice creams, even after over nine years of making it myself. It tastes exactly like a chocolate peanut butter cup—creamy and silky!

Chocolate Peanut Butter Ice Cream

This website doesn’t have many ice cream recipes where the base mixture needs to be cooked over the stove, but this one? The long, cold period before churning is well worth the few minutes of stirring. What do I mean when I say it’s worthwhile? I do.

Any kind of store-bought ice cream would not win my preference over this mix of chocolate and peanut butter!

As much as I adore this peanut butter cup-filled ice cream, I must warn you that adding too much candy will make it much less creamy and increase the likelihood that it may crumble.

It tastes just as good that way, too, as some of these pictures show, but if there are a lot of chocolate peanut butter bits in it, it won’t look as nice or be as scoopable.

For what it’s worth, this ice cream tastes fantastic even without any extra candy added.

Read also: Sunny Scoops Craft Your Lemon Ice Cream At Home

Chocolate Peanut Butter Ice Cream Recipe

In a large saucepan, start by mixing all of the ingredients except for the chocolate chips and peanut butter. After whisking everything together, place it over medium heat and stir constantly until it reaches a full boil. If, like me, you are impatient, turn up the heat and stir constantly. This is not the time to back down.)

Take the mixture off the heat and whisk in the peanut butter once it starts to froth. Beat with a whisk until thoroughly combined. For at least eight hours or up to two days, cover and chill.

Follow the directions on your ice cream maker to process the mixture. If preferred, whisk in your chosen chocolate bits when the ice cream is almost done.

Ingredients

Chocolate Peanut Butter Ice Cream

• ½ cup sugar
• 1 cup heavy cream
• 1 cup whole milk
• ¼ cup Dutch process cocoa powder, without sweetness 
• One teaspoon of kosher salt, one-fourth of a cup of smooth peanut butter 
• one cup of roughly chopped peanut butter cups, or one cup of miniature peanut butter 
• cups (the tiny ones that are found in the baking aisle and come unwrapped in a bag work well)

Instructions

Chocolate Peanut Butter Ice Cream

• All ingredients except the chocolate chips and peanut butter should be combined in a big pot. After whisking everything together, place it over medium heat and stir constantly until it reaches a full boil. If, like me, you are impatient, turn up the heat and stir constantly. 

• Take the mixture off the heat and whisk in the peanut butter once it starts to froth. Beat with a whisk until thoroughly combined. For at least eight hours or up to two days, cover and chill.

• Process under the directions on your machine. Stir in the candy pieces just before transferring the ice cream to a freezer-safe container.

Nutrition Facts (per serving)

Calories                 Carbs               Protein                Fat

361kcal                     31g                   9g                         25g

Read more: How To Make Mochi Ice Cream Easily At Home