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Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream is creamy homemade chocolate ice cream with peanut butter swirled in, topped with peanut butter cups.
Prep Time10 minutes
Freezing Time5 hours
Total Time5 hours 10 minutes
Course: Dessert
Keyword: Chocolate Peanut Butter Ice Cream
Servings: 10
Calories: 653kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 2 cups (476 g) heavy whipping cream
  • ¾ cup (136.5 g) semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • ⅓ cup (39 g) Dutch-processed cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup (258 g) creamy peanut butter
  • ½ cup peanut butter cups, chopped, for garnish

Toppings

  • ½ cup peanut butter, warmed (optional)

Instructions

  • Place a 9×5-inch loaf pan in the freezer to chill.
  • To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed. Then, gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely! Set it aside.
  • In a medium, microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between until creamy. Add sweetened condensed milk, cocoa powder, vanilla, salt, and 1 cup of whipped cream.
  • Gently fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
  • In a medium, microwave-safe bowl, melt the peanut butter in 30-second increments, stirring in between until creamy.
  • Pour half of the chocolate ice cream mixture into the chilled pan, drizzle on half of the peanut butter, top with the remaining ice cream, peanut butter, and then peanut butter cups. Swirl with a knife and freeze for at least 5 hours, or until fully set up, before serving.
  • Garnish with warmed peanut butter if using.

Nutrition

Calories: 653kcal