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Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream
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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!

Ingredients

Scale

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.

Find it online: https://icecreamin.com/chocolate-peanut-butter-ice-cream/