Chocolate Peanut Butter Ice Cream

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The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there’s one in every bite! Better than any ice cream shop and the perfect summer dessert. 

up close photo of scoops of Homemade Chocolate Peanut Butter Ice Cream in a glass dish


I am a serious ice cream connoisseur, and chocolate peanut butter ice cream is my all-time favorite flavor. So much so, that if an ice cream shop doesn’t have chocolate peanut butter ice cream on the menu I’d rather not go!

However, many store-bought varieties fall short in the mix-in department. Often I find myself disappointedly scouring through my scoops, desperately searching for a chunk of peanut butter – only to come up empty handed. Well that will not happen with this homemade chocolate peanut butter ice cream.

This recipe is ultra-rich & cream, extra chocolatey, and loaded with peanut but chunks so you will enjoy one in every bite. It’s easy to make and is so much  more delicious than anything you can find in a store or ice cream shop. 

scoop of Homemade Chocolate Peanut Butter Ice Cream in a glass dish

Chocolate Peanut Butter Ice Cream: Ingredients & Substitutions

overhead view of the labeled ingredients in this Homemade Chocolate Peanut Butter Ice Cream recipe
  • Heavy Cream/Whole Milk. this recipe calls for 3 cups total of full-fat dairy – 2 cups of cream and 1 cup whole milk. You can use 1 cup cream and 2 cups whole milk, but I wouldn’t recommend tampering with it any more than that. 
  • Cocoa Powder. Use your favorite unsweetened cocoa powder. For a even deeper flavor you can use dark cocoa powder. 
  • Semisweet Chocolate. You really can use any variety of chocolate, from milk to completely dark, just note your choice will effect the taste and sweetness of the recipe. I prefer using 60% dark chocolate. 
  • Creamy Peanut Butter. Any peanut butter variety works, from your standard Jif to natural varieties without added sugars. 
  • Granulated Sugar. White sugar and organic cane sugar are perfect in this recipe. 
  • Egg Yolks. Save the whites for a healthy scramble or another recipe – but don’t use them in this chocolate peanut butter ice cream! Yolks only!
  • Vanilla extract. use pure vanilla extract for the best flavor. Vanilla beans or vanilla bean paste can be used in place of extract. 
  • Powdered sugar. I like adding a little sweetness to the peanut butter chunks, you can omit the powdered sugar if you’re using an already-sweet peanut butter variety. 
a dish of many scoops of Homemade Chocolate Peanut Butter Ice Cream

How to Make Chocolate Peanut Butter Ice Cream

Making homemade ice cream is a little bit of an art, but once you get the hang of it it’s so easy and the results are so worth it. We’ll walk through the process step-by-step, and don’t forget to watch the video! 

Make the Peanut Butter Chunks

The first step in this recipe is to make and freeze the peanut butter chunks! They need to be completely frozen before adding them to the churned ice cream. 

peanut butter chunks on a baking sheet & wax paper to make chocolate peanut butter ice cream

Make the Ice Cream

Next, we make the chocolate peanut butter ice cream. Start by adding 1 cup cream and cocoa powder to a saucepan and whisk to combine. Bring the mixture to a boil and whisk. 

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Then, remove the pot from the heat and add peanut butter and chocolate and whisk until smooth. Add the additional 1 cup cream and whisk to combine.

If you noticed, there’s a lot of whisking in this recipe. Using a whisk instead of a spatula or wooden spoon ensures your chocolate peanut butter ice cream is silky smooth! 

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Next, transfer the mixture to a large bowl and place a fine metal strainer over it, and set it aside while you cook the custard. 

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

To make the custard, add milk sugar and salt to the saucepan and warm over medium heat, whisking frequently.

While that is warming up, whisk the egg yolks in a medium bowl. Once the milk mixture is slightly warm (NOT boiling or too hot), add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula. Then, pour the custard through the metal strainer into the chocolate peanut butter mixture in the bowl. Discard any residue left on the strainer. 

Add the vanilla to the chocolate peanut butter mixture and stir to combine.

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Chill

Chill the chocolate peanut butter ice cream mixture in an airtight container in the refrigerator for at least 3 hours, or overnight. 

Churn

Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.

two overhead photos showing Homemade Chocolate Peanut Butter Ice Cream churning in an ice cream maker

Assemble

Once the ice cream is churned, add half of the churned ice cream to a freezer-friendly container. Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks and stir gently to combine everything.

assembled Chocolate Peanut Butter Ice Cream in a glass bowl before freezing

Store/Freeze

Freeze the finished chocolate peanut butter ice cream for at least 6 hours or overnight. Store in an airtight container in the freezer for up to 2 months.

Serve

Use an ice cream scoop and serve yourself a big scoop of the most delicious chocolate peanut butter ice cream! In a bowl, on a cone, topped with homemade whipped cream, there is no wrong way to enjoy this special treat!

overhead photo of Homemade Chocolate Peanut Butter Ice Cream in a glass container

Chocolate Peanut Butter Ice Cream FAQs

Can I double this recipe?

Yes, make sure to use a large ice cream maker or churn it in two batches.

Do I have to add powdered sugar to the peanut butter?

You do not have to do this, especially if using a sweet peanut butter variety. However, it does give the chunks the authentic ice cream shop taste.

Can I churn the ice cream by hand?

Churning by hand is a lot of work, but it can be done. Here’s how:
Once the ice cream base is made, put it in a freezer-friendly container and put it in the freezer. 
After 1 hour, check the ice cream. If is has started to freeze, use a hand-held mixer (or a whisk or spatula) to beat it vigorously. 
Continue to mix the mixture with a mixer or by hand every 30 minutes until it is frozen. This should take about 3-6 hours. 

up close photo of scoops of Homemade Chocolate Peanut Butter Ice Cream in a glass dish

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Homemade Chocolate Peanut Butter Ice Cream Recipe

Laura
The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert. 
5 from 24 votes
Course Dessert, ice cream
Cuisine American
Servings 12 Servings
Calories 410
Prep Time30 minutes
Cook Time10 minutes
Chilling and Churning1 day
Total Time1 day 40 minutes

Ingredients 
 

Chocolate Peanut Butter Ice Cream:

Peanut Butter Chunks

Instructions 

Make the Peanut Butter Chunks

  • Line a large baking sheet with wax paper.
  • Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
  • Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
  • Put in freezer to harden.

Make the Ice Cream

  • Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
  • Bring mixture to a boil. Boil for 15 seconds whisking constantly.
  • Remove from heat add peanut butter and chocolate and whisk until smooth.
  • Add the additional 1 cup cream. Whisk to combine.
  • Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
  • Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
  • Whisk egg yolks in a medium bowl.
  • Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
  • Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
  • Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
  • Discard any residue left on the strainer.
  • Add vanilla and stir to combine.
  • Chill for at least 3 hours in the refrigerator, or overnight.
  • Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
  • Add half of the churned ice cream to a freezer-friendly container.
  • Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
  • Freeze for at least 6 hours or overnight.
  • Serve!

Video

Notes

Ingredient Substitutions
  • Heavy Cream/Whole Milk. this recipe calls for 3 cups total of full-fat dairy – 2 cups of cream and 1 cup whole milk. You can use 1 cup cream and 2 cups whole milk, but I wouldn’t recommend tampering with it any more than that. 
  • Cocoa Powder. Use your favorite unsweetened cocoa powder. For a even deeper flavor you can use dark cocoa powder. 
  • Semisweet Chocolate. You really can use any variety of chocolate, from milk to completely dark, just note your choice will effect the taste and sweetness of the recipe. I prefer using 60% dark chocolate. 
  • Creamy Peanut Butter. Any peanut butter variety works, from your standard Jif to natural varieties without added sugars. 
  • Granulated Sugar. White sugar and organic cane sugar are perfect in this recipe. 
  • Egg Yolks. Save the whites for a healthy scramble or another recipe – but don’t use them in this chocolate peanut butter ice cream! Yolks only!
  • Vanilla extract. use pure vanilla extract for the best flavor. Vanilla beans or vanilla bean paste can be used in place of extract. 
  • Powdered sugar. I like adding a little sweetness to the peanut butter chunks, you can omit the powdered sugar if you’re using an already-sweet peanut butter variety. 

Nutrition

Serving: 0.5cups | Calories: 410kcal | Carbohydrates: 27g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 127mg | Potassium: 282mg | Fiber: 3g | Sugar: 21g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




22 Comments

  1. 5 stars
    Beautiful recipe– I only had 3 eggs and it turned out so creamy, I will make it that way in the future! For any Tillamook chocolate peanut butter fans, this will hit that spot.

  2. Is there any ideas on the heavy cream ? We can’t get just heavy cream we can get whipping anywhere

  3. 5 stars
    This is the most fantastic ice cream I have ever made. Even made with totally natural peanut butter, the kind that you get out of the grinder at the bulk food section of the grocery store, that isn’t super smooth. Also trying to reduce sugar for my husband’s benefit, I used 2 Tbs powdered monkfruit in the peanut butter chunks and substituted 1/2 tsp liquid stevia (the glycerin kind) for half the sugar in the ice cream. Believe it or not, you truly cannot tell – even me who can’t stand artificial sweeteners.