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A glass bowl of scoops of chocolate peanut butter ice cream topped with peanut butter cups in front of a bowl of peanut butter and chopped up peanut butter cups.

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.
5 from 3 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Freezing Time: 8 hours
Total Time: 8 hours 45 minutes
Servings: 10 servings
Calories: 644kcal
Author: Megan

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¼ cup unsweetened cocoa powder (20g)
  • ¾ cup granulated sugar (150g)
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter (250, divided)
  • 4 oz semi-sweet chocolate (120g, roughly chopped, divided)
  • 1 teaspoon vanilla extract
  • 1 cup chopped peanut butter cups for mixing in (150g from 17 mini peanut butter cups)

Instructions

  • Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
  • In a large 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. Watch for small bubbles to appear along the edges of the pot. Do not bring to a boil.
  • 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 (2 oz). Reserve 1/4 cup of the chopped peanut butter cups for topping.
  • 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. Serve immediately.

Notes

  • This is a Philadelphia-style ice cream, meaning there are no eggs in this recipe. 
  • Typically, with Philly-style ice creams, heating the base is not necessary since no egg yolks are involved. However, for this recipe you do need to cook the cream and whole milk on the stove top so that the chocolate and peanut butter can melt into the ice cream base. 
  • Be sure to not let the milk and heavy cream boil. You want it just come to a simmer. If it boils, you risk the milk and cream curdling or changing texture. Look for small bubbles to form along the edges of the pot to know when it is simmering. The temperature should be around 170F. 

Nutrition

Calories: 644kcal | Carbohydrates: 48g | Protein: 13g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 380mg | Potassium: 459mg | Fiber: 4g | Sugar: 39g | Vitamin A: 761IU | Vitamin C: 0.4mg | Calcium: 109mg | Iron: 2mg
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