To Die For Double Chocolate Peanut Butter Ice Cream


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.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 35 mins
5 cups


  • 2 cups whole milk

  • 1 cup heavy whipping cream

  • ½ cup white sugar

  • ½ cup unsweetened cocoa powder

  • 4 egg yolks

  • ¾ cup semisweet chocolate chips

  • ½ teaspoon vanilla extract

  • ¾ cup peanut butter, or to taste


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

356 Calories
26g Fat
27g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 356
% Daily Value *
Total Fat 26g 34%
Saturated Fat 12g 58%
Cholesterol 119mg 40%
Sodium 123mg 5%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 12%
Total Sugars 21g
Protein 9g
Vitamin C 0mg 1%
Calcium 97mg 7%
Iron 2mg 9%
Potassium 333mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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