For an even richer chocolate flavor, use high-quality dark chocolate chips. If you don't have an ice cream maker, you can still make this ice cream! Pour the chilled mixture into a freezer-safe container and freeze for 30 minutes. Then, using an electric mixer, beat the mixture until smooth. Repeat this process every 30 minutes for about 2-3 hours, or until the ice cream reaches your desired consistency. Fold in peanut butter in the last step. For a smoother ice cream, consider using an immersion blender to blend the chilled chocolate mixture before churning.
To Die For Double Chocolate Peanut Butter Ice Cream
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 35 mins
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SERVING10 People
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VIEWS6
Indulge in the ultimate frozen delight! This decadent ice cream combines the richness of double chocolate with the creamy, nutty goodness of peanut butter. Prepare to be transported to ice cream paradise – you might never look at store-bought versions the same way again! Feel free to omit the peanut butter for a divine double chocolate experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol119 mg
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Fiber3 g
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Protein9 g
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Saturated Fat12 g
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Sodium123 mg
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Sugar21 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine milk, heavy cream, sugar, and cocoa powder. Heat over low heat, stirring constantly until sugar and cocoa powder are fully dissolved. (Approx. 5 minutes)
02
StepIn a separate bowl, whisk egg yolks with an electric mixer until they become thick and pale yellow. (Approx. 4 minutes)
03
StepGradually whisk about 1/2 cup of the warm cocoa mixture into the egg yolks to temper them, ensuring a smooth consistency.
04
StepPour the tempered egg yolk mixture back into the saucepan with the remaining cocoa mixture. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Be careful not to boil! (Approx. 5 minutes)
05
StepPlace chocolate chips in a microwave-safe bowl and heat in 20-second intervals, stirring in between, until completely melted. Alternatively, melt chocolate over a double boiler.
06
StepStir the melted chocolate and vanilla extract into the cocoa mixture until well combined. Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until thoroughly chilled. (Approx. 2 hours)
07
StepOnce chilled, pour the chocolate mixture into your ice cream maker and churn according to the manufacturer's instructions.
08
StepDuring the last few minutes of churning, drop spoonfuls of peanut butter into the ice cream maker. Use a knife or spatula to gently swirl the peanut butter throughout, creating ribbons of flavor. Alternatively, you can fold in peanut butter after churning.
09
StepTransfer the finished ice cream to an airtight container and freeze for at least 2 hours to allow it to fully harden before serving.
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Ellie Hansen
Jul 1, 2025The perfect balance of chocolate and peanut butter flavor.
Warren Bernhard
Jul 1, 2025The peanut butter ribbons are genius!
Gaston Ferry
Jul 1, 2025This is the best ice cream I've ever made! So rich and creamy.
Keely Hauck
Jun 30, 2025So much better than store-bought!
Weston Bednar
Jun 30, 2025I skipped the peanut butter because of allergies, and it was still incredible!
Miguel Beier
Jun 30, 2025My family devoured this in one sitting. Will definitely be making it again!