Chocolate Peanut Butter Ice Cream

Best Homemade Ice Cream

Yes, I know. I claim that every recipe I make is the BEST homemade ice cream recipe. But I swear that each time I try a new one, I’m confident that it’s the best EVER. Just humor me here, because I’m all about the moment.

I’m a huge lover of a chocolate and peanut butter combination, which is why this one is so amazing. If you don’t believe me, take a look at my Chocolate Chip Peanut Butter Blondies, my Chocolate Peanut Butter Banana Muffins, Chocolate Peanut Butter Oatmeal Balls, or my Chocolate Peanut Butter Ritz Cracker Cookies. We’ve got blondies, muffins, cookie balls, and cookies!

This is yet another ice cream in my series. I’ve been loving dreaming up new recipes to share with y’all, because is there really anything better than homemade ice cream? I say no.

As you may know, I’m also sharing a new pizza recipe each month alongside the ice cream series. So if you want to try a new pizza recipe, I recommend my Taco Pizza Recipe, my Meatball Pizza, or my Homemade French Bread Pizza. All are so good, and perfect for a pizza and ice cream party!

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

1. Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
2. In a small mixing bowl, combine the egg yolks and sugar and whisk well.
3. When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
4. Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
5. Add the cocoa powder and 1/2 the peanut butter to the hot mixture. Whisk until smooth.
6. Remove from heat and let cool.
7. Refrigerate.

How to make chocolate peanut butter ice cream:

1. Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
2. Temper the eggs. See directions above.
3. Make frozen peanut butter chunks. Freeze 1/2 cup of peanut butter. Remove and slice carefully into small pieces. Freeze again. (This is an optional step. Instead of freezing the small chunks, you can simply add it with the other half of the peanut butter.)
4. Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, sugar, peanut butter, and cocoa powder), the heavy cream and vanilla. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
5. Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
6. Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer-safe container. 
7. Add frozen peanut butter chunks. Then add the frozen peanut butter chunks to the ice cream and mix well.
8. Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Tips for using a KitchenAid Attachment:

1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Items Used: (affiliate links)

• KitchenAid 2 Quart Ice Cream Maker
• USA Loaf Pan, 1.25 Pound

xoxo ~Sue

You Scream, I Scream, We All Scream For Ice Cream! Yes! What else can help us chill off the summer. We are celebrating National Ice Cream Day in our #FestiveFoodies hosted by Radha from Magical Ingredients  Join us for celebrating #NationalIcecreamDay with wonderful flavors of ice cream perfect for the summer.

• Thai Tea Icecream by Magical Ingredients
• Garlic Ice Cream by That Recipe
• Homemade Peach Ice Cream by Fresh April Flours
• Chocolate Peanut Butter Ice Cream by SueBee Homemaker
• Blueberry Cheesecake Ice Cream by Jolene’s Recipe Journal
• Cookies and Cream Ice Cream by House of Nash Eats
• No Churn Chocolate Cherry Ice Cream by Hezzi-D’s Books and Cooks
• Corn Ice Cream with Caramel by Lemon Blossoms
• Vanilla Bean Ice Cream by Devour Dinner
• Fresh Mint Chocolate Chunk Ice Cream by A Day in the Life on the Farm
• Buttermilk Ice Cream by Our Good Life
• Homemade Lemon Ice Cream by The Fresh Cooky
• Dark Chocolate Ice Cream by Art of Natural Living
• No Churn Blueberry Ice Cream by Life Love and Good Food