Chocolate Peanut Butter Ice Cream
This homemade chocolate peanut butter ice cream has a rich chocolate base swirled with creamy peanut butter and loaded with chopped peanut butter cups. Made without eggs using a Philadelphia-style base, this easy ice cream recipe requires no custard.
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Ingredients
For the ice cream base:
- 2 cups (476 g) heavy cream
- 1 cup (244 g) whole milk
- ¾ cup (150 g) granulated sugar
- ¼ cup (20 g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup (125 g) creamy peanut butter
- 2 oz (58 g) semi-sweet chocolate - roughly chopped
- 1 teaspoon vanilla extract
For mix-ins and topping:
- 2 oz (58 g) semi-sweet chocolate - roughly chopped
- 1 cup (150 g) chopped peanut butter cups for mixing in - from about 17 mini peanut butter cups, divided
- ½ cup (125 g) creamy peanut butter
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Instructions
Prepare ice cream maker:
- Freeze the bowl (if using Cuisinart-style maker): If using an ice cream maker with a freezer bowl, freeze it for at least 24 hours until solid. You shouldn't hear water sloshing when you shake it. Skip this step if using a compressor ice cream maker.
Make the ice cream base:
- Heat the dairy mixture: In a large saucepan over medium heat, whisk together 2 cups (476 g) heavy cream, 1 cup (244 g) whole milk, ¾ cup (150 g) granulated sugar, ¼ cup (20 g) unsweetened cocoa powder, and ½ teaspoon salt until combined.
- Simmer: Bring the mixture to a simmer, watching for small bubbles to appear along the edges of the pot. Do not let it boil. This should take about 5 minutes.
- Add chocolate and peanut butter: Once simmering, add ½ cup (125 g) creamy peanut butter and 2 oz (58 g) semi-sweet chocolate. Whisk until completely melted and smooth.
- Chill the base: Pour the mixture into a large glass bowl and stir in 1 teaspoon vanilla extract. Press plastic wrap directly onto the surface of the ice cream base to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely cold.
Churn the ice cream:
- Churn: Pour the chilled ice cream base into your ice cream maker. Churn for 20-25 minutes (Cuisinart-style) or until it reaches a soft-serve consistency. Compressor machines may take longer.
- Add mix-ins: In the last 2 minutes of churning, add the remaining 2 oz (58 g) semi-sweet chocolate and 0.75 cup (112.5 g) chopped peanut butter cups for mixing in. Reserve ¼ cup peanut butter cups for topping.
Assemble and freeze:
- Layer with peanut butter swirl: Spoon half of the churned ice cream into a loaf pan or freezer-safe container. Dollop 0.25 cup (62.5 g) creamy peanut butter and swirl with a knife. Add the remaining ice cream, dollop the remaining 0.25 cup (62.5 g) creamy peanut butter, and swirl again.
- Top and freeze: Press the reserved 0.25 cup (37.5 g) chopped peanut butter cups for mixing in into the surface of the ice cream. Cover with plastic wrap pressed directly on the surface, then seal with a lid. Freeze for at least 4 hours or until firm.
- Serve: Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Serve immediately.
Video
Notes
- Philadelphia-style: This ice cream has no eggs. You heat the cream and milk to melt the chocolate and peanut butter, but you don't make a custard.
- Simmer, don't boil: Bring the milk and cream just to a simmer with small bubbles around the edges (about 170°F). Don't let it boil or the dairy can curdle.
- Chill completely: The base needs at least 4 hours in the refrigerator before churning. For faster chilling, use an ice bath to bring it to room temperature first, then refrigerate.
- Freeze the bowl: For Cuisinart-style ice cream makers, freeze the bowl for at least 24 hours. You shouldn't hear water sloshing when you shake it.
- Prevent ice crystals: Press plastic wrap directly on the surface of the ice cream before sealing the container and freezing. This keeps air from forming ice crystals during storage.
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
