chocolate peanut butter ice cream

This chocolate peanut butter ice cream is so decadent with a rich chocolate peanut butter base and peanut butter cups in every bite. This Philadelphia-style ice cream has no eggs in it, making it an easy ice cream recipe to make at home in your ice cream maker.

Let's make chocolate peanut butter ice cream together! Gather your ingredients.

In a saucepan over medium heat, whisk together the heavy cream, whole milk, unsweetened cocoa powder, granulated sugar, and salt.

Bring the cream mixture to a simmer.

Once simmering, add in half of the creamy peanut butter (1/2 cup) and half of the chopped semi-sweet chocolate (2oz).

Stir until the peanut butter and chocolate are melted.

Pour the mixture into a large glass bowl. Stir in the vanilla extract.

Cover the surface of the ice cream base with plastic wrap and chill the mixture for at least 4 hours.

Add the ice cream base to the bowl of an ice cream maker.

Churn according to the manufacturer’s instructions.

In the last 2 minutes of the churn, add the chopped peanut butter cups and remaining chopped chocolate.

Spoon half of the ice cream into a loaf pan. Add half of the remaining peanut butter in dollops. Swirl with a knife.

Repeat with remaining ice cream and peanut butter. Top with reserved chopped peanut butter cups, pushing them into the surface.

Freeze for at least 4 hours or until firm.

Let the ice cream sit at room temperature for 5 minutes before scooping.

Grab the full recipe at the link below!