Chocolate Peanut Butter Ice Cream is my favorite flavor combination in my favorite dessert. The best part about making your own ice cream is getting to control the intensity of flavors and ratio of mix-ins! I love how rich and smooth this chocolate ice cream is, with the perfect amount of nutty peanut butter swirled throughout. Plus, you know I love a salty-sweet dessert, so I sprinkle a little salt into the swirls. This ice cream never lasts long in my freezer — good thing it’s so easy to make!
Using an ice cream machine makes this ice cream a snap to put together. Even better, its easy to make alterations to fit your needs! To reduce the overall calories and make this recipe low carb, replace the sugar with an equal amount of sugar-free baking sweetener and the whole milk with an equal amount of cashew milk. I promise the result is just as delicious and creamy!
I hope you love this Chocolate Peanut Butter Ice Cream as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Chocolate Peanut Butter Ice Cream
Equipment
- Ice Cream Machine
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ¾ cup cocoa powder
- 1 ½ tsp vanilla extract
- ¾ cup peanut butter (creamy, crunchy, whatever you prefer)
- kosher salt
Instructions
- Whisk together all ingredients *except the peanut butter* until smooth. Pour into your ice cream machine and churn until the texture of soft serve, approximately 20 minutes.
- When the ice cream is finished churning, layer it into a freezer safe container, a few cups at a time. Between each layer, scoop spoonfuls of peanut butter onto the ice cream, and sprinkle a pinch of salt.
- When all of the ice cream and peanut butter has been layered into the container, slowly swirl a knife or chopstick through the ice cream to distribute the swirls of peanut butter.
- Freeze for at least 2 hours, serve, and enjoy!
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