Chocolate Peanut Butter Swirl Ice Cream Recipe

Recipe Ingredients

This Chocolate Peanut Butter Ice Cream uses a custard base, so it has egg yolks in it and it is cooked on the stovetop and then chilled. 

This custard base creates a rich creamy texture.

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.

Tip: 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 full information on ingredients and quantities.

Substitutions and 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.

Step by Step Directions

Step 1: 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.

Step 2: 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.

Tip: Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs. Yuck!

Step 3: Churn the ice cream according to your ice cream maker's instructions. Once churned the ice cream will have the texture of soft serve.

Step 4: While the ice cream base is churning, microwave the peanut butter on 50% power for thirty seconds until it has melted.

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.

Step 5: 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.

Step 6: 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.

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.