This smooth, creamy chocolate peanut butter ice cream recipe requires no eggs and is ridiculously easy to make. Add toppings that you have on hand and enjoy. Start with this great chocolate peanut butter base, and the sky’s the limit!
Looking for the best homemade chocolate peanut butter ice cream recipe?
Skip the grocery store tubs! Who needs them when you can create your dream chocolate peanut butter ice cream at home? Customize the flavor to your heart’s content, and enjoy the creamiest ice cream this side of the freezer aisle.
Homemade ice cream recipes are our love language, especially when they involve chocolate. Although we love a good chocolate ice cream base, we’re always tempted to add things to make it even more decadent. From chocolate liqueur ice cream to Mexican mocha ice cream, we dream big when it comes to this creamy dessert. Now, we’ve moved on to adding thick ribbons of creamy peanut butter for the ultimate chocolate peanut butter combination. If you’re craving an indulgent homemade treat, this homemade ice cream is your one-way ticket to creamy chocolate peanut butter bliss.
What Is Homemade Chocolate Peanut Butter Ice Cream?
Imagine the creamiest ice cream ever, with a rich chocolate flavor. Now, picture swirls of peanut butter taste running through it. That’s what this rich chocolate ice cream with peanut butter ice cream is all about! This recipe uses simple ingredients to create a delicious ice cream base. Then it kicks it up a notch with crumbled peanut butter cookies and mini candies for an extra punch of peanut buttery goodness.
What you’ll love about this recipe:
What You Need to Make Creamy Chocolate Peanut Butter Ice Cream
How to Make Peanut Butter Chocolate Ice Cream
- Mix it up: In a large saucepan, whisk together half & half cocoa powder, sugar, and a pinch of salt. Heat it up on medium-high heat until it boils. Take it off the heat right away and whisk in peanut butter until it’s smooth and creamy.
- Chill time: Pour the liquid mixture into a large container with a lid and let it cool completely in the fridge (about 4 hours).
- Churn and swirl: Once chilled, churn ice cream in your ice cream maker according to the instructions. In the last few minutes of churning, add the chopped peanut butter cookies and candies.
- Freeze and enjoy: Spoon the churned ice cream into a freezer container (you can even add more cookie and candy bits on top!). Cover it and freeze it all night (around 8 hours). Then, dig in!
Expert Recipe Tips
- Make sure your eggs are at room temperature before starting the ice cream-making process. This helps them incorporate more easily.
- If you don’t have a freezer-safe container, you can use a loaf pan instead.
- Resist the urge to churn the ice cream mixture before it’s fully chilled. Letting it cool completely in the fridge allows the mixture to thicken up properly, which results in a creamier final product. Nobody wants icy soup in a waffle cone, right?
- Try adding a tablespoon of espresso powder to the base mixture for a mocha-peanut butter twist.
- Drizzle some caramel sauce over the ice cream before freezing for a delicious salted caramel peanut butter flavor bomb.
- Fold in some chopped fresh berries or a swirl of fruit puree during the last few minutes of churning.
How to Store Chocolate Peanut Butter Ice Cream
Store your homemade ice cream in the freezer for up to 2 weeks. Although, we don’t think it will last that long.
With a little patience and these helpful tips, you’ll be churning out delicious homemade chocolate peanut butter ice cream in no time. The rich chocolate base swirled with creamy peanut butter is a flavor combination that’s sure to please everyone. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Ingredients
For the ice cream
- 2 cups half and half
- 1/4 cup cocoa powder
- 1/2 cup sugar
- pinch of salt
- 1/2 cup smooth peanut butter
For the swirl
- 6 to 8 Peanut butter sandwich cookies - crumbled
- 1/4 cup mini peanut butter candies
Instructions
- Whisk the half and half, cocoa powder, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat. Immediately remove from heat and whisk in the peanut butter until smooth and completely incorporated.
- Spoon the mixture into a large resealable container and allow to cool in the refrigerator completely (about 4 hours). Meanwhile, dream of all the things you can do with this amazing homemade ice cream.
- When fully chilled, churn the ice cream in your ice cream maker according to the manufacturer's directions. Add the peanut butter cookies and mini peanut butter candies just a few minutes before the ice cream is fully set.
- Spoon into a container. I topped with some bonus cookie and candy bits. Cover and allow to set in the freezer over night (8 hours). Grab a spoon and enjoy.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Recipe FAQs
oof, this is one sassy ice cream! it would go completely missing in one day at my house!
Hello awesomeness in frozen form! Bob is always pulling me away from the ice cream aisle, saying we already have several pints in the freezer already but my response is “but we don’t have these flavors!”. He doesn’t budge. I need to go grocery shopping alone…
OHHHH MYYYYY PEANUT BUTTER BATMAN!! I am sooo glad I cannot eat this recipe because it would certainly put 2937247823 pounds onto my frame, for I would NEVER stop eating it! LOL!
This looks like something I’d eat for my birthday dessert! Nice! — You asked what flavor I wouldn’t turn down? Well, it’s this one!
Oh man, I need to get me some of this! I have been an ice cream junkie as long as I can remember. I’m currently loving the Toasted Coconut, Dark Chocolate and Toasted Almond I made last week. Homemade ice cream is where it’s at. Pinned.
Holy shit! That looks awesome!!!