I couldn't find any recipes for chocolate peanut butter ice cream on this site, so I made one up. This is amazingly delicious--trust me on this. After tasting this, you'll have a difficult time justifying a store bought ice cream purchase. You can leave out the peanut butter and have heavenly double chocolate ice cream, yum! If you like your ice cream on the sweeter side, you can add an additional 1/4 cup to 1/2 cup of sugar. Personally, I think the ice cream is sweet enough with 1/2 cup.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
10
Yield:
5 cups
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.

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  • Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.

  • Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.

  • Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.

  • Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

356 calories; protein 9.3g 19% DV; carbohydrates 27.2g 9% DV; fat 26.3g 40% DV; cholesterol 119.4mg 40% DV; sodium 122.9mg 5% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/20/2019
The custard wouldn’t thicken up for me very well so I added another egg yolk and then it did. I didn’t have semi-sweet chocolate chips so I used milk chocolate ones. I think it turned out great, it was very rich, almost like frozen fudge. It probable wouldn’t have been so rich without the changes. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/19/2019
The custard wouldn’t thicken up for me very well so I added another egg yolk and then it did. I didn’t have semi-sweet chocolate chips so I used milk chocolate ones. I think it turned out great, it was very rich, almost like frozen fudge. It probable wouldn’t have been so rich without the changes. Read More
(1)
Rating: 5 stars
07/30/2020
This ice cream is amazing. Rich, cream and oh so chocolatey. I didn't melt the chocolate chips in the microwave. Just threw them into the hot liquid and whisked until they had melted. We didn't wait long after it was done in the ice cream maker to eat it. The rest was put into the freezer. Stayed creamy and scoopable. When I've made ice cream in the past it always turned into a brick. Definitely will be making this again Read More
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