This Peanut Butter Chocolate Ice Cream recipe delivers a delightful, homemade frozen treat that transforms simple ingredients into a lusciously creamy dessert, proving that gourmet flavors are easily achievable in your own kitchen.
Key Ingredients for Peanut Butter Chocolate Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup creamy peanut butter (natural, unsweetened is best for pure flavor)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped semi-sweet chocolate or chocolate chips
How to Make Peanut Butter Chocolate Ice Cream
Get ready for a truly satisfying dessert experience! This Peanut Butter Chocolate Ice Cream recipe is refreshingly simple, promising a rich, decadent flavor that will have everyone asking for seconds. The creamy texture and perfect balance of sweet peanut butter and deep chocolate make it an irresistible treat. Preparation time is approximately 20 minutes, plus chilling and freezing time, making it an achievable indulgence.
Step-by-Step Instructions
- Prepare the Base: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt over medium heat. Stir constantly until the sugar and cocoa powder are fully dissolved and the mixture is smooth. Do not bring to a boil.
- Infuse the Peanut Butter: Remove the saucepan from the heat. In a separate bowl, whisk the creamy peanut butter with about 1 cup of the warm cream mixture until it’s completely smooth and well incorporated. This step helps to prevent lumps of peanut butter in your ice cream.
- Combine and Enrich: Gradually whisk the peanut butter mixture back into the remaining cream mixture in the saucepan. Stir in the vanilla extract.
- Chill Thoroughly: Pour the ice cream base into a clean bowl. Cover it tightly with plastic wrap, ensuring the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until it’s thoroughly chilled. This chilling step is crucial for achieving the best texture when churning.
- Churn the Ice Cream: Once the base is well-chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes. The ice cream should be thick and have a soft-serve consistency.
- Incorporate the Chocolate: During the last 5 minutes of churning, gradually add the chopped semi-sweet chocolate or chocolate chips. Allow them to mix in evenly.
- Harden and Serve: Transfer the churned ice cream to a freezer-safe airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm enough to scoop.
Why You’ll Love This Peanut Butter Chocolate Ice Cream
You’ll fall head over heels for this Peanut Butter Chocolate Ice Cream because it’s a symphony of two beloved flavors, perfectly balanced between sweet, creamy peanut butter and rich, decadent chocolate. The incredible creaminess, achieved through simple ingredients and a straightforward process, rivals any store-bought pint, offering a far superior taste and texture. Plus, the delightful pockets of chocolate chunks add an extra layer of indulgence to every spoonful, making it a truly special treat that’s surprisingly budget-friendly compared to premium ice cream brands.
This homemade delight is not just a dessert; it’s an experience that will elevate your home entertaining or your cozy nights in. Imagine the smiles you’ll bring when you serve a scoop of this velvety goodness, so much better than a store-bought alternative offering less quality. It’s the perfect way to satisfy your sweet cravings with pure, unadulterated flavor. So why wait? Give this amazing Peanut Butter Chocolate Ice Cream a try and discover your new favorite homemade frozen masterpiece!
Storing and Reheating Tips
To store your delicious Peanut Butter Chocolate Ice Cream, transfer it to an airtight, freezer-safe container. For optimal freshness, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. This helps to prevent ice crystals from forming and maintains its creamy texture. Properly stored, your homemade ice cream will stay fresh and enjoyable for up to 2-3 weeks. Reheating isn’t typically necessary for ice cream; simply let it sit at room temperature for a few minutes to soften slightly before scooping for the best texture. If you wish to freeze it for longer periods, ensure it’s in a truly airtight container to protect it from freezer burn.
Final Thoughts
This Peanut Butter Chocolate Ice Cream recipe is a testament to the magic of simple ingredients coming together to create something extraordinary. It’s incredibly rewarding to make such a decadent dessert at home, and the rich, satisfying flavor makes it absolutely worth it. We encourage you to dive into your kitchen and whip up this delightful treat – you won’t regret it!
Peanut Butter Chocolate Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt over medium heat. Stir constantly until the sugar and cocoa powder are fully dissolved and the mixture is smooth. Do not bring to a boil.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon salt
- Remove the saucepan from the heat. In a separate bowl, whisk the creamy peanut butter with about 1 cup of the warm cream mixture until it’s completely smooth and well incorporated. This step helps to prevent lumps of peanut butter in your ice cream.1/2 cup creamy peanut butter
- Gradually whisk the peanut butter mixture back into the remaining cream mixture in the saucepan. Stir in the vanilla extract.1 teaspoon vanilla extract
- Pour the ice cream base into a clean bowl. Cover it tightly with plastic wrap, ensuring the wrap touches the surface of the liquid to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until it’s thoroughly chilled. This chilling step is crucial for achieving the best texture when churning.
- Once the base is well-chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes. The ice cream should be thick and have a soft-serve consistency.
- During the last 5 minutes of churning, gradually add the chopped semi-sweet chocolate or chocolate chips. Allow them to mix in evenly.1 cup chopped semi-sweet chocolate or chocolate chips
- Transfer the churned ice cream to a freezer-safe airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm enough to scoop.