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Chocolate Peanut Butter Ice Cream 2

Chocolate Peanut Butter Ice Cream

Maria G. Brooks
This indulgent Chocolate Peanut Butter Ice Cream combines the rich taste of chocolate with the creamy, nutty flavor of peanut butter.
It's the perfect dessert for anyone who loves the classic pairing of chocolate and peanut butter in an easy-to-make, homemade ice cream form.
Smooth, creamy, and swirled with peanut butter, each scoop is pure bliss.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Ice Cream
Servings 8 servings
Calories 250 kcal

Equipment

  • 1 Ice Cream Maker
  • 1 medium mixing bowl
  • 1 Small Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Freezer-safe container

Ingredients
  

  • 1 ½ cups Heavy Cream
  • 1 cup Whole Milk
  • ¾ cup Sugar
  • ½ cup Cocoa Powder
  • ¾ cup Peanut Butter
  • 1 tsp Vanilla Extract
  • 1 pinch Salt

Instructions
 

Prepare the Chocolate Base

  • In a medium saucepan over medium heat, whisk together the whole milk, sugar, and cocoa powder until fully dissolved.
    Add the heavy cream and vanilla extract, stirring until completely blended. Remove from heat and allow to cool to room temperature.

Make the Peanut Butter Swirl

  • In a small bowl, warm the peanut butter slightly in the microwave (about 20 seconds) to soften it.
    Add a splash of heavy cream to make it easier to swirl into the ice cream later.

Churn the Ice Cream

  • Pour the cooled chocolate mixture into the ice cream maker.
    Follow the manufacturer’s instructions and churn until the mixture thickens to a soft-serve consistency (approximately 20-25 minutes).

Add the Peanut Butter Swirl

  • Spoon the peanut butter into the semi-frozen ice cream and swirl gently with a spatula.
    Be careful not to overmix; you want to maintain visible peanut butter swirls.

Freeze the Ice Cream

  • Transfer the mixture into a freezer-safe container and smooth the top.
    Cover tightly and freeze for 4-6 hours, or until firm.

Serve and Enjoy

  • Let the ice cream soften for a few minutes at room temperature before scooping. Enjoy!

Notes

  • For a smoother consistency, chill the chocolate base in the refrigerator for 2-3 hours before churning.
  • If you don't have an ice cream maker, you can use a no-churn method by mixing whipped cream with sweetened condensed milk and adding the peanut butter swirl.
  • To add extra texture, consider adding chocolate chips or crushed peanut butter cups when transferring the ice cream to the container.
  • This ice cream can be stored in the freezer for up to two weeks, but it’s best enjoyed within the first few days for maximum freshness.
Keyword Chocolate Peanut Butter Ice Cream