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Chocolate Peanut Butter Ice Cream

Chocolate peanut butter ice cream with a deep, bittersweet chocolate base and thick peanut butter ribbons swirled through every scoop. This churned homemade ice cream uses a cooked custard, then layers warm peanut butter for dramatic, scoop-ready streaks.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chocolate peanut butter ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 4 oz dark chocolate, chopped
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 0.75 cup creamy peanut butter, warmed until pourable

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the chocolate custard
  1. Whisk cocoa powder into the heavy cream and whole milk, then heat in a saucepan until steaming, stirring constantly (about 5–7 minutes); the mixture should look glossy and fragrant.
  2. Add the chopped dark chocolate and whisk until fully melted and smooth (about 2–3 minutes); the color should be dark and even.
  3. In a bowl, whisk the egg yolks and granulated sugar until pale and slightly thick (about 1–2 minutes); it should look lighter in color.
  4. Slowly whisk the hot chocolate cream into the egg mixture until combined (about 2–3 minutes); keep it smooth with no streaks.
  5. Return the mixture to the saucepan and cook, stirring, until it reaches 175°F (about 8–10 minutes); the custard should coat the back of a spoon.
  6. Strain the custard, then whisk in the vanilla extract and salt (about 1 minute); the finished base should be silky and dark.
  7. Cool the custard completely at room temperature, then refrigerate at least 4 hours until very cold; cover so a skin doesn’t form.
Churn and swirl with peanut butter
  1. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions (about 15–20 minutes); it should thicken to soft-serve consistency.
  2. Layer the churned ice cream into a container, drizzling warm peanut butter between each layer, then swirl with a knife (about 2–3 minutes); ribbons should be visible throughout.
  3. Freeze at least 2 hours until firm (at least -); the texture should scoop cleanly.

Notes

Pro tip: warm the peanut butter only until pourable so it spreads into thick ribbons instead of clumping. Refrigerate any leftover ice cream for up to 7 days; freeze is best for up to 2 months (keep tightly covered). For a lighter option, swap in low-fat milk and reduce sugar slightly, but expect a softer churn and less rich texture.