Chocolate Peanut Butter Ice Cream
A luscious Philadelphia-style chocolate peanut butter ice cream with chunks of peanut butter cups in every bite. No eggs required, rich, creamy, and perfect for easy homemade indulgence.
Equipment
- 1 Ice cream maker (chilled at least 24 hours)
- 1 Large saucepan
- 1 Large glass bowl
- 1 Whisk
- 1 Knife for swirling and chopping
- 1 Loaf pan
- Plastic Wrap
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup unsweetened cocoa powder 20 g
- ¾ cup granulated sugar 150 g
- ½ teaspoon salt
- 1 cup creamy peanut butter divided (250 g)
- 4 oz semi-sweet chocolate roughly chopped, divided (120 g)
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups for mixing in 150 g, about 17 mini cups
Instructions
- Prepare Your Ice Cream Maker: Before starting, ensure your ice cream maker’s bowl is completely frozen. Ideally, chill it for at least 24 hours. To check, pick it up and gently shake—if you hear water moving, it’s not ready.A fully frozen bowl is crucial for achieving the smooth, creamy texture that makes homemade ice cream irresistible.
- Mix the Dairy Base: In a large saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Whisk them together over medium heat until fully blended. Add ¼ cup unsweetened cocoa powder (20 g), ¾ cup granulated sugar (150 g), and ½ teaspoon salt. Whisk constantly to prevent the cocoa from clumping and the sugar from settling at the bottom. This step ensures a smooth, velvety ice cream base.
- Heat to Simmer: Slowly bring the cream mixture to a gentle simmer over medium heat. Watch closely—small bubbles should form along the edges of the pan, but avoid boiling. The ideal temperature is around 170°F (77°C). Simmering, rather than boiling, prevents the cream from curdling and maintains a creamy consistency.
- Incorporate Chocolate and Peanut Butter: Once simmering, remove the pan from heat and add ½ cup of creamy peanut butter and 2 oz of roughly chopped semi-sweet chocolate. Stir continuously until fully melted and incorporated. This creates the rich chocolate-peanut butter flavor base for the ice cream. Take your time here; the smoother the mixture, the creamier the final ice cream will be.
- Add Vanilla and Chill: Pour the warm mixture into a large glass bowl. Stir in 1 teaspoon of vanilla extract for a fragrant, layered flavor. Cover the surface of the mixture with plastic wrap, pressing it directly onto the ice cream base to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled. Chilling is essential to help the ice cream churn properly and achieve the ideal texture.
- Prepare for Churning: Once chilled, remove the ice cream base from the refrigerator. Make sure your ice cream maker’s bowl is still solidly frozen. Pour the base into the bowl of the ice cream maker, following your machine’s instructions. Churning transforms the cold liquid into creamy ice cream by incorporating air and breaking up ice crystals.
- Add Mix-Ins: During the last 2 minutes of churning, add 1 cup of chopped peanut butter cups and the remaining 2 oz of chopped semi-sweet chocolate. Reserve ¼ cup of peanut butter cups for topping. Gently fold these mix-ins in as the ice cream churns, ensuring each bite has sweet, nutty chunks.
- Layer Peanut Butter Swirl: Spoon half of the ice cream into a loaf pan. Dollop half of the remaining ½ cup peanut butter over the ice cream in random spots. Using a knife, swirl the peanut butter gently into the ice cream, creating a marbled effect. Repeat with the remaining ice cream and peanut butter. This technique gives the ice cream a beautiful, indulgent swirl in every scoop.
- Top and Freeze: Sprinkle the reserved chopped peanut butter cups evenly across the surface, gently pressing them into the ice cream. Cover the pan with plastic wrap or a lid and freeze for at least 4 hours or until the ice cream is firm enough to scoop. This final freeze allows the flavors to meld and the texture to set perfectly.
- Serve and Enjoy: Remove the ice cream from the freezer and let it sit at room temperature for 5 minutes before scooping. This makes it easier to serve while keeping the texture creamy. Scoop into bowls or cones and enjoy a rich, chocolatey, peanut-buttery treat that’s both indulgent and satisfying.
Notes
- This is a Philadelphia-style ice cream, meaning it contains no eggs, making it faster and simpler to prepare than custard-based ice creams.
- Heating the milk and cream is only to melt the chocolate and peanut butter; avoid boiling to prevent curdling.
- Use high-quality peanut butter and chocolate for the richest flavor and smoothest texture.
- The ice cream maker bowl must be fully frozen to achieve the perfect creamy consistency.
- Chilling the ice cream base thoroughly before churning ensures smoother results and prevents icy textures.
- Swirling peanut butter at the layering stage creates beautiful marbling and concentrated flavor pockets.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
