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Chocolate Peanut Butter Ice Cream

This chocolate peanut butter ice cream is so decadent with a rice chocolate peanut butter base and little peanut butter nuggets in every bite. 
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 10 minutes
Freezing Time: 8 hours
Total Time: 55 minutes
Servings: 6 servings
Calories: 393kcal
Author: Megan


Peanut Butter Nuggets

  • 6 tbsp peanut butter
  • 2 tbsp powdered sugar

Ice Cream

  • 2 cups half and half
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 cup granulated sugar
  • pinch of salt
  • 1/2 cup smooth peanut butter


For the Peanut Butter Nuggets:

  • Mix together the peanut butter and powdered sugar until the sugar is well incorporated. Then, line a dinner plate with plastic wrap.
  • Pinch off little bits of the peanut butter mixture onto the plate (about 1/2 tsp each). Then freeze.
  • You can keep frozen peanut butter nuggets for up to a month in a air tight container.

For the Ice Cream:

  • In a large saucepan over medium heat, whisk together the half and half, cocoa powder, granulated sugar, and salt.
  • Whisk the mixture frequently while it heats up. Heat until the mixture comes to a rolling boil.
  • Remove from the heat and mix in the peanut butter.
  • Chill the mixture thoroughly. I chilled mine overnight just to be sure.
  • Then freeze the ice cream in the ice cream maker according to the machine's directions. When the ice cream is finished churning, mix in the peanut butter nuggets with a spoon. Freeze until the ice cream reaches the desired consistency.


Calories: 393kcal | Carbohydrates: 35g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 223mg | Potassium: 407mg | Fiber: 3g | Sugar: 22g | Vitamin A: 285IU | Vitamin C: 0.7mg | Calcium: 104mg | Iron: 1.3mg
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