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Chocolate Peanut Butter Ice Cream

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Let’s celebrate National Ice Cream Day with Chocolate Peanut Butter Ice Cream! Ultra creamy, chocolate-y, and full of peanut butter, this one is for all you chocolate AND peanut butter lovers. Combine them, and you’ve got the best ice cream in the universe!

No matter which kind of ice cream maker you are using, you can adapt all of my ice cream recipes to fit. Be sure to try my recent Blueberry Ice Cream Recipe, Mint Chip Ice Cream, Cookies and Cream or fan favorite Strawberry Ice Cream next!

A rectangular pan with two scoops of ice cream on top.

Best Homemade Ice Cream

Yes, I know. I say 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 ya’ll, 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!

A bowl of chocolate ice cream with peanut butter, and the pan in back of it.

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.

Ingredients needed:

  • Dairy – An even amount of heavy cream and whole milk is needed.
  • Eggs – I used five egg yolks for this recipe.
  • Sugar – Just a cup of granulated sugar.
  • Vanilla – I always use Watkin’s Vanilla.
  • Peanut Butter – I used creamy peanut butter but you could use crunchy as well.
  • Chocolate  – I used unsweetened cocoa powder.
  • Salt – Just a teaspoon of kosher salt.
A rectangular shaped pan with the chocolate peanut butter ice cream.

How to make chocolate peanut butter ice cream:

  1. Prep. If using 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 until ready to use.
  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.
Side shot of two scoops of ice cream.

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.
Closeup of a pan of chocolate peanut butter ice cream, with a scooper.

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.

Kitchen Items Used: (affiliate links)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Closeup of a pan of ice cream, with two scoops and the ice cream scooper.

Chocolate Peanut Butter Ice Cream

Sue Ringsdorf
Let's celebrate National Ice Cream Day with Chocolate Peanut Butter Ice Cream! Ultra creamy, chocolate-y, and full of peanut butter, this one is for all you chocolate AND peanut butter lovers. Combine them, and you've got the best ice cream in the universe!
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Dessert
Cuisine American
Servings 16 (1/2 cup) servings
Calories 247 kcal

Ingredients
  

  • 2 cups whole milk
  • 1 cup sugar
  • 5 large egg yolks
  • 1/2 cup creamy peanut butter – divided
  • 1/2 cup unsweetened cocoa powder
  • 3 Tablespoons vanilla
  • 1 teaspoon kosher salt
  • 2 cups heavy cream

Instructions
 

  • Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
  • 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.)

Temper the eggs:

  • Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
  • In a small mixing bowl, combine the egg yolks and sugar and whisk well.
  • 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.
  • 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.
  • Add the cocoa powder and 1/2 the peanut butter to the hot mixture. Whisk until smooth.Remove and let cool. Refrigerate

Make ice cream:

  • 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 until ready to use.
  • 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.
  • Remove. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container
  • Add frozen peanut butter chunks. Then add the frozen peanut butter chunks to the ice cream and mix well.
  • 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.

Video

Nutrition

Calories: 247kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 9gCholesterol: 101mgSodium: 210mgPotassium: 166mgFiber: 1gSugar: 15gVitamin A: 563IUVitamin C: 1mgCalcium: 68mgIron: 1mg
Keyword chocolate peanut butter ice cream, homemade ice cream
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One Comment

  1. I am all about the pizza – ice cream combo party! I agree that all of your ice cream recipes are “the best”. ❤️

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