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–+ servings
This homemade chocolate peanut butter ice cream is a chocolate lover's dream!
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Chocolate Peanut Butter Ice Cream

This homemade chocolate peanut butter ice cream is a chocolate lover's dream! Rich, cream chocolate ice cream with swirls of smooth peanut butter, the perfect combination.
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Course Dessert
Cuisine American
Keyword chocolate peanut butter ice cream
Prep Time 15 minutes
Freeze Time 12 hours
Total Time 12 hours 15 minutes
Servings 16 servings

Equipment

Ingredients

Instructions

  • Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)
    3 cups heavy whipping cream
  • Add the condensed milk, cocoa powder, strong coffee, and vanilla paste to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and, if you prefer a sweeter ice cream, mix in a little more condensed milk.)
    3/4 cup condensed milk, 1 1/2 Tbsp vanilla bean paste, or vanilla extract, 1 cup unsweetened cocoa powder, 1/4 cup espresso, or strong coffee
  • Pour about 1/3 of the chocolate ice cream mixture into an ice cream container, loaf pan, or metal bread pan.
  • Add the peanut butter to a bowl and warm it for a couple of seconds. (Warming the peanut butter helps to drizzle and create ribbons.)
    1 cup creamy peanut butter, warm
  • Drizzle some warm peanut butter over the ice cream. Using a butter knife or fork, gently swirl the peanut butter into the ice cream. (Avoid overmixing so you can still see ribbons of peanut butter.)
  • Repeat the layering process 2–3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then add a final drizzle of peanut butter and gently swirl. (If you like peanut butter, don’t be shy about the amount of peanut butter you use.)
  • Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
  • Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
  • When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)