Chocolate and peanut butter. Need I say more? This classic combo has been stealing hearts for generations—whether in candy, cakes, or now, rich and creamy homemade ice cream. It’s like a scoopable hug in a bowl.
This recipe takes the best parts of a custard-based ice cream and turns it into a chocolatey, peanut buttery masterpiece. With chunks of peanut butter heaven swirled into a smooth chocolate base, it’s perfect for hot summer days or cozy Netflix nights. Ready to dive in? Let’s make this treat together!
Quick Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill/Freeze Time: 8 hours
- Total Time: 8 hours, 45 minutes
- Servings: About 6
Skill Level: Intermediate—don’t worry, even beginners can handle it with a little patience.
Tools You’ll Need:
- Ice cream maker
- Medium saucepan
- Whisk and spatula
- Parchment paper
- Fine mesh strainer
- Mixing bowls
Pro Tip: Prep the custard base and peanut butter chunks the day before. Trust me—it makes assembly a breeze.
Ingredients
For the Ice Cream Base:
- 1 ½ cups creamy peanut butter (divided use)
- ⅓ cup powdered sugar
- 4 large egg yolks, at room temp
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- 2 tbsp unsweetened cocoa powder (Dutch-process = deeper flavor)
- ½ tsp salt (kosher or sea salt works best)
- 2 oz semi-sweet or dark chocolate, chopped
- 1 ½ cups heavy cream (cold)
- 1 tsp vanilla extract
Substitutions (Because Life Happens):
- No peanut butter? Almond or cashew butter is equally dreamy.
- Dairy-free? Use coconut milk and cream instead.
Pro Tip: Go for high-quality chocolate and cocoa powder for rich flavor. And make sure your peanut butter is smooth—no added oils or sugars.
Let’s Make It!
1. Make the Peanut Butter Chunks
Mix 1 cup of peanut butter with the powdered sugar until smooth. Spread it thinly on a parchment-lined baking sheet (about ½ inch thick). Pop it in the freezer until firm. Then, cut into small squares—they’ll be your secret weapon for bursts of flavor in every bite.
2. Cook the Custard Base
Whisk egg yolks and sugar in a bowl until pale yellow and smooth. In a saucepan, heat milk, cocoa powder, and salt until it’s just shy of boiling. Slowly pour a little of the warm milk into the egg mixture (whisk constantly—no scrambled eggs, please!). Then, return everything to the saucepan.
3. Thicken the Custard
Stir the mixture on low heat until it’s thick enough to coat the back of a spoon (170–175°F is the magic zone). Strain it through a fine mesh sieve to catch any lumps.
4. Add Chocolate and Peanut Butter
While your custard is still warm, stir in the chopped chocolate and remaining ½ cup of peanut butter until smooth. Mix in the cream and vanilla. Cover the custard with plastic wrap (pressed directly onto the surface to avoid a skin forming). Chill it for at least 3 hours or, better yet, overnight.
5. Time to Churn
Pour the chilled custard into your ice cream maker and churn for about 20 minutes (check your machine’s instructions). When the mix is nearly done, toss in the frozen peanut butter chunks for a finishing touch.
6. Final Freeze
Scoop the churned ice cream into a freezer-safe container, press plastic wrap directly on top, and freeze for 4 hours or until firm.
7. Serve It Up
Let the ice cream sit at room temp for 5 minutes before scooping for that perfect creamy texture. Serve in bowls, cones, or straight from the container—no judgment here!
Fun Twists and Ideas
- Dietary Swaps: Trying vegan? Swap dairy for plant-based options and use cornstarch to thicken instead of eggs.
- Spice It Up: Add a pinch of cayenne pepper or cinnamon for a fun flavor kick.
- Fancy It Up: Drizzle melted dark chocolate or caramel on top, or sprinkle crushed peanuts.
Feeling adventurous? Try swirling in raspberry jam or crushed peppermint candies, depending on the season.
Serving & Storage Tips
- Garnish Goals: A drizzle of extra peanut butter or chopped peanuts takes it to the next level.
- Storage: Airtight container + plastic wrap touching the ice cream surface = no freezer burn. Good for up to two weeks!
- Too Hard to Scoop? Let it sit out for 5–10 minutes, and you’re golden.
Why You’ll Love This
Rich. Creamy. Sweet with that salty punch. This Chocolate Peanut Butter Ice Cream isn’t just dessert—it’s comfort food at its finest. Perfect for sharing… or keeping all to yourself. Go ahead, treat yourself—you deserve it!
Enjoy every bite.
PrintChocolate Peanut Butter Ice Cream
This decadent Chocolate Peanut Butter Ice Cream combines a rich, creamy chocolate custard base with bursts of sweet peanut butter chunks. Perfect for any occasion, this homemade treat is a delightful balance of sweet and salty flavors that will impress both kids and adults alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (includes freezing time)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Ice Cream Base:
- 1 ½ cups creamy peanut butter, divided
- ⅓ cup powdered sugar
- 4 large egg yolks (room temperature)
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- 2 tbsp unsweetened cocoa powder (Dutch-process recommended)
- ½ teaspoon salt (kosher or sea salt preferred)
- 2 oz semisweet or dark chocolate, roughly chopped (60–70% cacao)
- 1 ½ cups heavy cream (cold)
- 1 teaspoon vanilla extract
Instructions
1. Prepare Peanut Butter Chunks:
Mix 1 cup of peanut butter with powdered sugar until smooth. Spread the mixture onto a parchment-lined baking sheet to about ½ inch thick. Freeze until firm, then cut into small cubes.
2. Make the Custard Base:
In a medium bowl, whisk egg yolks and granulated sugar until pale and smooth. In a saucepan, heat milk, cocoa powder, and salt over medium heat until it begins to simmer—do not boil. Gradually temper the egg mixture by whisking in about half a cup of the warm milk, then return it to the saucepan.
3. Thicken the Custard:
Cook on low heat while stirring constantly until the mixture thickens enough to coat the back of a spoon (170–175°F). Strain through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
4. Add Chocolate and Peanut Butter:
While the custard is still warm, stir in chopped chocolate and the remaining ½ cup of peanut butter until fully melted and smooth. Stir in heavy cream and vanilla extract. Cover with plastic wrap pressed directly onto the surface to prevent skin formation and refrigerate for at least 3 hours or overnight.
5. Churn the Ice Cream:
Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (about 20 minutes). In the last two minutes of churning, fold in frozen peanut butter chunks.
6. Freeze Until Firm:
Transfer the churned ice cream into a shallow container or loaf pan. Press plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least four hours or until solid.
7. Serve:
Let sit at room temperature for about five minutes before scooping for perfect consistency.
Notes
Serving Suggestions: Serve in bowls or waffle cones topped with crushed peanuts, chocolate shavings, or a drizzle of caramel sauce for extra indulgence.
Tips & Tricks:
- Chill your ice cream maker bowl for at least 24 hours before use to ensure proper churning.
- Use high-quality chocolate and cocoa powder for richer flavor.
Storage & Reheating Instructions: Store in an airtight container in the freezer for up to two weeks. To soften, let sit at room temperature for five to ten minutes before scooping.
