This chocolate peanut butter swirl ice cream recipe starts with rich chocolate ice cream, swirled with salty peanut butter and dotted with mini peanut butter cups.
Peanut butter and chocolate are a classic combination that is absolutely delicious.
This creamy ice cream is super easy to make and requires just a few simple ingredients.
Looking for more delicious chocolate desserts? Try these sweetened condensed milk brownies, this heath bar trifle, this chocolate hazelnut creme brulee, or these Nutella brownie cookies.
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One benefit to making your own ice cream at home is you control the ingredients. There are no chemical emulsifiers, stabilizers, or artificial flavors just quality ingredients.
Why You Will Love This Recipe
- The thick swirls of peanut butter in this ice cream are perfect for peanut butter lovers
- No special ingredients are needed to make this ice cream.
Ingredients
This chocolate peanut butter ice cream uses a custard base, so it has egg yolks in it and is cooked on the stovetop and then chilled.
There are other ice cream bases like the Philadelphia-style ice cream or an egg-free base that don't use eggs and aren't cooked, but I prefer the custard base because I think it creates a richer creamy texture.
Half and Half: Half and half is a mixture of milk and cream.
Heavy Whipping Cream: Whipping cream is high in fat and produces smooth rich ice cream. If you must you can substitute whole milk but the texture won't be as creamy.
Egg Yolks: Egg yolks add additional fat creating a rich creamy delicious ice cream. They also help to thicken the ice cream.
Sugar: Use regular white granulated sugar. Heating the sugar with the dairy will help it to dissolve and prevent the ice cream from having a grainy texture.
Dutch Process Cocoa Powder: The addition of cocoa powder gives the ice cream a rich dark intense chocolate flavor and color. You could substitute unsweetened cocoa powder but the chocolate flavor won't be as rich and the ice cream won't be as dark.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Bittersweet Chocolate: I use two of these Ghirardelli 60% cocoa chocolate bars, finely chopped to help them melt quickly.
Vanilla Extract: Even though this is chocolate ice cream adding a little vanilla extract helps to enhance the chocolate flavor. Wait to add the vanilla until the ice cream base is off the heat. Vanilla extract is alcohol-based and evaporates as it cooks. By waiting to add the vanilla until the ice cream base is off the heat you will maximize the vanilla flavor.
Mini Peanut Butter Cups: You could also substitute chopped full-size peanut butter cups.
Creamy Peanut Butter: Use your favorite creamy peanut butter. Use Jiff or natural peanut butter.
When measuring peanut butter I love to use these plunger measuring cups. They make measuring sticky ingredients so much easier.
See the recipe card for quantities.
Directions
In a large saucepan combine the half and half, heavy cream, egg yolks, sugar, cocoa powder, and salt.
Whisk over medium heat until the mixture thickens and coats the back of a spoon. Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs. Yuck!
Strain the custard mixture through a fine-mesh strainer to remove any bits of cooked egg yolk. Add the bittersweet chocolate and vanilla extract and stir until the chocolate has melted.
Cool the chocolate mixture to room temperature.
Pour mixture into an airtight container and chill for at least 4 hours but preferably overnight in the refrigerator. After chilling the ice cream will be the texture of chocolate pudding.
Churn the ice cream according to your ice cream maker's instructions. Once churned the ice cream will have the texture of soft serve.
While the ice cream base is churning, microwave the peanut butter on 50% power for thirty seconds until it has melted.
Pour half the ice cream into a freezer container. Sprinkle half the mini peanut butter cups and drizzle half the melted peanut butter across the top.
Top with the remaining ice cream. Sprinkle the top with the remaining peanut butter cups and drizzle with the remaining melted peanut butter.
Freeze for at least two hours before serving.
Variations
You can add either mini chocolate chips to this ice cream or chopped semi-sweet chocolate, peanut butter chips, or white chocolate.
You could also add your favorite crushed candy bar like Snickers, Twix, or Almond Joy.
Or try adding some nuts. My favorite nuts to add to this ice cream are chopped cashews or almonds.
If you prefer a little more crunch in your ice cream you could substitute crunchy peanut butter for creamy peanut butter.
Storage
Store this chocolate peanut butter swirl ice cream in an airtight container in the freezer. I bought this plastic ice cream container which is the perfect size to store one batch of ice cream.
You can also place a bit of wax paper or plastic wrap across the surface of the ice cream to add additional protection against ice crystals.
Homemade ice cream can be stored in the freezer for up to 1 month.
Frequently Asked Questions
Of course. If you prefer a sweeter ice cream go ahead and substitute milk chocolate for all or some of the semi-sweet chocolate.
If you really love making homemade ice cream an ice cream maker is a great investment. I wrote a gift guide for ice cream lovers which also recommends several different models of ice cream makers.
Yes, all you need is some ice cube trays and a blender. If you don't have an ice cream maker reserve one cup of the heavy cream. Pour the ice cream mixture into ice cube trays and freeze until solid. When you are ready to eat, add the ice cream cubes and the reserved heavy cream to a blender. Blend until smooth and then stir in the chocolate chips.
Pro Tip: If you frequently make homemade ice cream buy a second freezer bowl for your ice cream maker so that you always have a frozen bowl ready.
Tips
- For the best results, refrigerate the ice cream base preferably overnight before pouring it into your ice cream maker.
- If you are using an ice cream maker that uses a freezer bowl make sure it is completely frozen. If you hear sloshing when you shake it put it back in the freezer for longer. Most ice cream manufacturers recommend freezing the bowls for at least 24 hours. Typically I store the bowl in the freezer so that it is ready anytime I want to make ice cream.
- Speaking of ice cream maker bowls, DO NOT wash them in your dishwasher. You will ruin it and be forced to buy a new bowl for your ice cream maker.
- This is my favorite ice-cream maker.
- Always store ice cream in an airtight container to help prevent freezer burn. You can also place a bit of wax paper or plastic wrap across the surface of the ice cream to add additional protection.
- Do not store any ice cream on the door of the freezer. If you do, every time you open the freezer door the ice cream will melt just a little. The constant melting and refreezing will give the ice cream an icy texture.
- If your ice cream is too hard to scoop, let it sit on the counter for a few minutes to soften. You can also dunk a metal ice cream scoop into a glass of hot water just before scooping the ice cream.
📖 Recipe
Chocolate Peanut Butter Swirl Ice Cream Recipe
Equipment
- large saucepan
- ice cream maker
- microwave-safe container
- storage container
Ingredients
- 2 cups half and half
- 1 cup heavy whipping cream
- 4 egg yolks
- ½ cup granulated white sugar
- ½ cup Dutch process cocoa powder
- ½ teaspoon kosher salt
- 4 ounces of bittersweet chocolate finely chopped
- 1 teaspoon vanilla extract
- ¼ cup smooth peanut butter
- ¾ cup mini peanut butter cups
Instructions
- In a large saucepan combine the 2 cups half and half, 1 cup heavy whipping cream, 4 egg yolks, ½ cup granulated white sugar, ½ cup Dutch process cocoa powder, and ½ teaspoon kosher salt.
- Whisk over medium heat until the mixture thickens and coats the back of a spoon. Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs. Yuck!
- Strain the custard mixture through a fine-mesh strainer to remove any bits of cooked egg yolk. Add the 4 ounces of bittersweet chocolate and 1 teaspoon vanilla extract and stir until the chocolate has melted.
- Cool the chocolate mixture to room temperature.
- Pour mixture into an airtight container and chill for at least 4 hours but preferably overnight in the refrigerator. Once chilled the ice cream will be the texture of chocolate pudding.
- Churn the ice cream according to your ice cream maker's instructions. Once churned the ice cream will have the texture of soft serve.
- While the ice cream base is churning, microwave the ¼ cup smooth peanut butter on 50% power for thirty seconds until it has melted.
- Pour half the ice cream into a freezer container. Sprinkle half the mini peanut butter cups and drizzle half the melted peanut butter across the top.
- Top with the remaining ice cream. Sprinkle the top with the remaining peanut butter cups and drizzle with the remaining melted peanut butter.
- Freeze for at least two hours before serving.
Notes
- For the best results, refrigerate the ice cream base preferably overnight before pouring it into your ice cream maker.
- If you are using an ice cream maker that uses a frozen bowl make sure it is completely frozen. If you hear sloshing when you shake it put it back in the freezer for longer. Most ice cream manufacturers recommend freezing the bowls for at least 24 hours. Typically I store the bowl in the freezer so that it is ready anytime I want to make ice cream.
- Speaking of ice cream maker bowls, DO NOT wash them in your dishwasher. You will ruin it and be forced to buy a new bowl for your ice cream maker.
- Always store ice cream in an airtight container to help prevent freezer burn. You can also place a bit of wax paper or plastic wrap across the surface of the ice cream to add additional protection.
- Do not store any ice cream on the door of the freezer. If you do, every time you open the freezer door the ice cream will melt just a little. The constant melting and refreezing will give the ice cream an icy texture.
- If your ice cream is too hard to scoop, let it sit on the counter for a few minutes to soften. You can also dunk a metal ice cream scoop into a glass of hot water just before scooping the ice cream.
Nutrition
More Ice Cream Recipes
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
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