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Home » dessert » Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

Published: Mar 6, 2014 · Modified: May 25, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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8 hours 20 minutes 6 Comments

Make the ultimate homemade chocolate peanut butter ice cream with two types of chocolate, peanut butter and chunks of chocolate peanut butter cups.

Chocolate peanut butter ice cream in a waffle cone bowl

There is nothing better than ice cream on a hot summer day. I’ve always been a fan of the classic chocolate peanut butter ice cream, and this recipe does not disappoint.

A creamy, custard based ice cream made with bittersweet chocolate and cocoa powder for a rich chocolatey base. The chocolate ice cream is laced with peanut butter, and chunks of peanut butter cups.

This ice cream pairs perfectly with homemade coffee ice cream, or a fruity, strawberry ice cream.

What is the best ice cream machine for making homemade ice cream?

I’ve used this ice cream machine that is under $50 for the last five years. It’s never failed and is an ice cream machine that I highly recommend and love using.

Peanut Butter Chocolate ice Cream

If you’re looking for a fun new activity to try this summer, try your hand at creating your favourite ice cream flavours at home! Once you understand the fundamentals of creating a simple custard for the ice cream (it’s easy, I promise!) you can replicate this technique with so many flavour combinations.

For a creamy ice cream, start with a custard base

The best ice creams start with a custard base–that’s a mixture of egg yolks, cream, milk and sugar. This is what gives ice cream that rich and creamy mouthfeel. This peanut butter chocolate flavour is made with a combination of cream, whole milk and egg yolks.

If you’ve never made ice cream before, the key is to ensure that you don’t cook the egg yolks when making the custard. If you add piping-hot ingredients to egg yolks, they will curdle, so you must be tempered to decrease the temperature difference between the yolks and the liquid mixture.

How to temper egg yolks for ice cream

To temper egg yolks you need to introduce the hot liquid mixture to the egg yolks slowly and gently, incorporating a little at the time to heat the egg yolks and not scramble them. For this recipe, once the cream mixture is at a simmer, you will slowly pour about a ¼ of a cup of the warm mixture into the egg yolks, while whisking them.

Once the egg yolks are warm, they will then be poured into the cream mixture and you don’t need to worry about the eggs scrambling.

Peanut Butter Chocolate Ice Cream in a waffle bowl

Chocolate Peanut Butter Ice Cream

Author: Louisa Clements
5 from 1 vote
The ultimate homemade chocolate peanut butter ice cream with two types of chocolate, peanut butter and chunks of chocolate peanut butter cups.
Pin Print
Prep: 10 minutes
Cook: 10 minutes
Cooling time8 hours
Total: 8 hours 20 minutes
servings icon
Servings: 8 people

Ingredients

  • 2 cups heavy cream
  • 1 ½ cups whole milk
  • ¾ cups sugar
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract
  • pinch of salt
  • ½ cup smooth peanut butter
  • 5 egg yolks
  • 2 tbsp Bailey's Irish Cream
  • 3 oz bittersweet chocolate, finely chopped
  • ½ cup peanut butter cups, chopped

Instructions

  • Heat a medium pot over medium heat. Add heavy cream and whole milk, sugar, cocoa powder, vanilla extract and salt. Cook, stirring frequently until warmed through. Add peanut butter and continue to stir until smooth and thick and the mixture reaches a simmer.
  • While the mixture is heating, in a medium glass bowl, whisk together the egg yolks. Now, temper the yolks.
    Slowly pour in ¼ cup of the simmering cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the heated egg yolks into the pot with the cream and milk batter and stir. Remove from heat.
  • Pour in the Bailey's and stir thoroughly. Add the chopped chocolate into the batter, mixing until chocolate has melted and mixture is smooth and thick.
  • Let mixture cool to room temperature, cover with plastic wrap, and let it cool in the fridge for at least eight hours.
  • When the mixture is ready, pour it into your ice cream maker and freezer according to manufacturers directions (usually about 20 minutes). Once the mixture begins to look thick and frozen, resembling typical ice cream, and a couple of minutes before instructions say the ice cream should be frozen, add in peanut butter cups.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: dessert, gluten free
Nutrition Facts
Chocolate Peanut Butter Ice Cream
Amount Per Serving
Calories 522 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 20g125%
Cholesterol 209mg70%
Sodium 127mg6%
Potassium 311mg9%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 28g31%
Protein 10g20%
Vitamin A 1111IU22%
Vitamin C 1mg1%
Calcium 121mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Comments

  1. dina

    March 07, 2014 at 11:01 pm

    it looks delicious!
    Reply
    • Lou

      March 08, 2014 at 4:51 pm

      Thanks, Dina!
      Reply
  2. Jessica @ Sprinkle Some Sugar

    March 07, 2014 at 10:56 pm

    This ice cream looks delish! My boyfriend is obsessed with chocolate and peanut butter and I just got an ice cream maker a fee weeks ago - so it looks like I need to make this soon! Pinned. :)
    Reply
    • Lou

      March 08, 2014 at 5:01 pm

      Thanks, Jessica! You definitely need to make this, it will blow your mind!
      Reply
  3. Natalie @ Tastes Lovely

    March 06, 2014 at 10:40 am

    Peanut butter chocolate is one of my favorite flavors of ice cream. They make one at Baskin Robbins, so glad I can make it at home now : )
    Reply
    • Lou

      March 08, 2014 at 4:50 pm

      Thanks Natalie! I know I love the one at Baskin Robbins also, so glad for this homemade version.
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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