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Chocolate Peanut Butter Ice Cream

Chocolate peanut butter ice cream made with a cooked chocolate custard base that churns into a deep, scoopable texture with thick peanut butter ribbons. After chilling, drizzle warm peanut butter between layers and swirl so every bite has a dramatic dark-and-golden swirl.
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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: 640
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
Peanut butter swirl
  • 0.75 cup creamy peanut butter, warmed until pourable

Equipment

  • 1 Dutch oven
  • 1 ice cream maker

Method
 

Make the chocolate custard
  1. Whisk the cocoa powder into the heavy cream and whole milk in a Dutch oven, then heat over medium until the mixture is steaming with small bubbles around the edges.
  2. Add the chopped dark chocolate and whisk constantly until the chocolate melts completely and the mixture turns glossy and smooth.
  3. In a bowl off the heat, whisk the egg yolks and granulated sugar until pale and slightly thickened.
  4. Slowly whisk the hot cocoa cream into the egg yolk mixture to temper, keeping the stream steady so it doesn’t scramble.
  5. Return everything to the Dutch oven and cook, stirring constantly, until the custard reaches 175F and coats the back of a spoon.
  6. Strain the custard into a clean container, then whisk in vanilla extract and salt; cool to room temperature until it no longer feels hot.
Chill, churn, and swirl
  1. Cover and refrigerate at least 4 hours until thoroughly chilled through.
  2. Churn the chilled custard in an ice cream maker according to the manufacturer’s directions until thick and soft-serve like, with a visible change from liquid to creamy.
  3. Layer the churned ice cream into a freezer-safe container, drizzle warmed creamy peanut butter between each layer, and swirl using a knife for thick ribbons.
  4. Freeze at least 2 hours until firm and scoopable, with the surface becoming set and the swirl holding its shape.

Notes

Pro tip: warm the peanut butter until pourable so it ribbons through the churned ice cream without tearing the texture. Store in the freezer, tightly covered, for up to 2 weeks; let it sit 5 minutes at room temperature for easier scooping. Freezing yes—this dessert is meant for it. For a dairy-lite option, use lactose-free milk/cream and proceed the same way (texture may be slightly softer).